This is a repost from my old blog. I’m posting it now because raspberries are finally in season!
Last summer I stayed a few days in a wonderful bed and breakfast called Villa Teresa while I was in Pisa. While the “bed” portion of my stay was great, the “breakfast” was my favorite part.
Villa Theresa’s very hospitable owner informed me that the bed and breakfast originally was the residence of a wealthy duke in the 1700s, and given the beauty of the garden and the elegant rooms, I definitely believe him. We enjoyed a delicious breakfast in the courtyard featuring, among other things, marmalade made in-house from oranges grown in the garden, home-made yogurt with honey, and cornetti with nutella.
The house-made yogurt really impressed me with its freshness and lack of acidity. It was quite liquid, just barely set, but I could really taste the milk. I was told that it is made fresh every day.
I knew I wanted to make a breakfast that would recall not just the yogurt, but the floral scent of the garden. While flipping through my favorite food magazine, Sale e Pepe, I saw a recipe for raspberry and jasmine tiramisu, and I decided to adapt it to breakfast by swapping the classic mascarpone out for Greek yogurt. I’ve never had a breakfast tiramisu before now, but what better way to start the day than with a little “pick me up”?
I got the jasmine flowers from a bush on my street here in Pisa, nervously looking both ways as I stripped the flowers off to make sure the bush’s owner wasn’t about to leap out and yell at me. The only person who saw me was a nun who looked mildly concerned but didn’t bother me. They’ll grow back.
Jasmine flowers may be a bit harder to find in the US, but you may be able to find ready-made jasmine syrup in middle eastern markets, or you can make this without the jasmine and just use your favorite floral tea instead, adding it to the water and sugar and steeping it as you would with the flowers.
Jasmine-Scented Raspberry Breakfast Tiramisu
for the jasmine syrup:
1/2 cup sugar
1 cup water
1 cup jasmine flowers (Or a floral tea, if you can’t find the flowers)
for the tiramisu:
2 cups 0% greek yogurt
2 tbsp honey
savoiardi (lady fingers)
about 1 cup raspberries
Make the jasmine syrup: In a small pan, bring the water and the sugar to a boil. Once all the sugar has dissolved, turn off the heat and add the flowers to the pot. Let steep for 2 to 3 hours, or overnight.
Once the syrup is done steeping, drain the flowers and put the syrup back in a small pot. Turn on the heat and add in the raspberries. Boil them for about 5 minutes, or until the syrup has turned bright red. Strain the syrup to eliminate the seeds, and pour it into a deep plate. Dip the lady fingers into the syrup and let them absorb it for about 10 seconds, then line the bottom of your serving dish with them. Mix the yogurt with the honey and spread half of it on top of the lady finger layer in your dish. Top the yogurt with more soaked lady fingers, and add the second half of the yogurt on top. Garnish with some raspberries and jasmine flowers, and enjoy!
Adapted from Sale e Pepe, July 2014