Tiramisu gets sweet makeover

(Spring blooms in this light and fruity Easter Tiramisu/Larry Crowe photos/The Associated Press)

I can't decide what dessert I am going to make for Easter, which is Sunday. This holiday is one of my favorites (I know, I say that about a lot of them, but it's true). Spring is in the air and the foods associated with Easter herald the season. They are also steeped in traditions.

I can remember my mother making grain pies, Easter breads, egg and ham bread and more, weeks before the big feast. She used a porcelain baby's bathtub to mix large quantities of bread, enough to give away to family and neighbors.

Today's Busy Cook in the Poughkeepsie Journal features recipes for Easter. There were so many of them on the wires, it was a tough call to make. I saved this one for my blog, because I was thinking about making this delightful "pick me up." I love the use of sugared flowers in the dish.

Here from The Associated Press is a different take on a classic recipe.

"Most people are familiar with the classic tiramisu, an Italian espresso-mascarpone layered dessert. This version borrows the concept of a layered mascarpone cream and ladyfinger dessert, but adapts it with spring and Easter in mind."

Easter Tiramisu

Start to finish: 4 1/2 hours (30 minutes active)
Servings: 12

For the syrup:

1. 1/2 cup sugar
2. 1/4 cup limoncello liqueur
3. 1/4 cup lemon juice
4. For the mascarpone cream:
5. 5 egg yolks
6. 1/2 cup sugar
7. 1/4 cup elderflower liqueur
8. 1/4 cup limoncello liqueur
9. Two 16-ounce tubs mascarpone cheese
10. Two 3-ounce packages ladyfingers
11. Two 6-ounce containers raspberries
12. To garnish, if desired:
13. Organic edible flowers, such as pansies, roses or marigolds
14. 1 egg white
15. 1 teaspoon water
16. Sugar

• To make the syrup, in a small saucepan over medium, combine the sugar, limoncello and lemon juice. Heat until simmering and the sugar is dissolved. Set aside to cool.
• To make the mascarpone cream, in a medium stainless steel bowl, whisk together the egg yolks, sugar and both liqueurs. Set aside.
• Bring a medium saucepan with 1/2 inch of water to a simmer. Place the bowl of the egg mixture over the pan. The bowl should rest over the water without touching it. Whisk the yolk mixture continuously until thickened, lightened in color and hot to the touch, about 10 minutes.
• In the bowl of a stand mixer, combine the mascarpone cheese and the yolk mixture. Beat together on medium-low until thoroughly mixed. Increase speed to medium then beat for 30 seconds. It should be thickened and hold peaks.
• In an 8-by-11-inch pan, arrange a layer of ladyfingers across the bottom. The number that will fit will depend on the size of the ladyfingers. Sprinkle evenly with the syrup. You should use half the syrup. Spread half of the mascarpone cream over the top of the ladyfingers.
• Evenly distribute 1 package of the raspberries over the cream, gently pressing them in. Arrange a second layer of ladyfingers, drizzle with the remaining syrup, then top with the remaining mascarpone cream and raspberries. Refrigerate at least 4 hours or overnight before serving.
• To make sugared flowers, you can choose to use small flowers whole or pull the petals off larger flowers. Beat the egg white and water together until bubbly. Using a small clean paintbrush (be sure it’s never been used for paint) paint the flowers or petals lightly with the egg white mixture, then sprinkle with sugar. Set aside on a wire rack to dry. Sprinkle over the top of the tiramisu before serving.