Pistachio-and-rose tiramisu

For the rose syrup:
• 4 T rose-water
• ½ lemon, zested
• 3 T sugar
• 2 T water
• 2–3 T rum (optional)
For the trifle:
• 1 cup whipping cream
• 500 g mascarpone
• 50 g icing sugar
• 50 g ground pistachios
• 1 t vanilla extract
• 30 lady finger or Boudoir biscuits
• 2–3 T rum (optional)
• 125–150 g raspberries, plus extra to decorate
• chopped pistachios, to decorate
• Nut brittle, to decorate

1. To make the rose syrup, heat all the ingredients in a saucepan until the sugar dissolves. Cool slightly.

2 Whip the cream to soft peaks, then fold into the mascarpone with the icing sugar, pistachios and vanilla until smooth.

3. To assemble, gently dip some biscuits into the warm rose syrup and rum, if using, and layer in the base of a 20 cm trifle bowl. Spread over a layer of cream and scatter over some raspberries. Repeat, finishing with cream. Smooth the top.

4. Cover and chill for at least 6 hours or overnight. Decorate with the raspberries, pistachios and brittle.

Find more afternoon tea recipes here

Videographer: Romy Wilson
Photographer: Jan Ras / Shavan Rahim
Food Assistant: Bianca Jones