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Creamy white bean-and-mushroom orzo risotto

30 minutes

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Pistachio-and-rose tiramisu

5 minutes

Pistachio-and-rose tiramisu

Serves 6–8

Difficulty Easy

Prep Time 25 minutes, plus 6 hours’ chilling time

Cooking Time 5 minutes

Ingredients

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

Method

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

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Pistachio-and-rose tiramisu

Pistachio-and-rose tiramisu

Ingredients

Method