Hello dear readers! Wow do I have a scary day today. Bright and early this morning I finished my dessert preparations in sunny Coffs Harbour for the Dilmah High Tea Challenge. Next I will hop on an early plane to Sydney and make my way to Ryde TAFE.  There I will present my Tiramisu to three judges for the appraisal and tasting.  A fourth dish will be provided to the photographer and hopefully my dessert will be featured in the Dilmah High Tea Cookbook.

So what can go wrong with this plan.

I am traveling with food, ice bricks, serving plates etc… I could destroy the lot before I get to Sydney.  My jelly layer could melt. When I unmould the dessert it could be sloppy. I could smash a serving plate. The airline might not let the esky be carry on luggage. I may be late and miss my presentation time slot.

So I guess today’s story is just nervous ramblings.  Wish me luck, I want this so much 🙂

Below is the recipe I am presenting. everything has been made from absolutely scratch! I have included the Dilmah Rose Tea w French Vanilla throughout all the different layers so that the flavour is built up gradually and permeates the whole dessert.  The flavours are amazing!

All going well I will have an extra two desserts with me at the TAFE, so if you are nearby come and have a taste and offer me some moral support please. I will be there from 1.00pm today.

Dilmah Rose Tea w French Vanilla Tiramisu

Dilmah Rose w French Vanilla Tea cake Layer

200g unsalted butter
1 cup caster sugar
2 eggs
2 1/2 cups self-raising flour
1 cup strong tea (4 bags of Dilmah Rose w French Vanilla Tea in 250mls hot water)


Add the cup of boiled water to a 2 cup capacity jug or teapot. Remove the paper tags from four Dilmah Rose w French Vanilla tea bags and place into the boiled water. Set the tea aside and allow it to steep.

Preheat the oven to 160 degrees C. Butter the base of two swiss roll tins.

Cream the butter and sugar together using an electric mixer in the small bowl. Add the eggs one at a time and beat well.

Transfer the mixture to a larger bowl. Add half the flour and tea to the cake mix and fold in gently. Repeat with the remaining flour and tea.

Pour the mixture into the prepared pan.

Bake for approx 15 minutes or until a skewer inserted into the centre of the cake comes out clean.

Turn the cakes onto a wire rack.



Vanilla Mascarpone Layer


1050ml milk

450ml pouring cream

1/8 tsp freeze dried type E starter

¼ cup vanilla extract

½ cup pure icing sugar


Place the milk, cream and starter in a yoghurt maker and set to run on a timer for 16 hours.


Once complete place the cultured milk in the fridge for two days.

Dilmah Rose with French Vanilla Tea, Mascarpone

Dilmah Rose with French Vanilla Tea, Mascarpone

On the second day line a large sieve with muslin. Suspend the sieve over an appropriately sized container. Pour the cultured milk into the cloth. Once the liquid commences draining tie the corners of the muslin so that a peice of dowel can be inserted through the cloth. Lift the muslin (using the dowel) out of the sieve and suspend the cloth and its contents over the container

Refrigerate the draining suspension for a further two days. Remove the liquid periodically so that the muslin is never hanging in the drained fluid.
After two days draining the mascarpone is ready for use. Add the icing sugar and vanilla to the mixture and stir until combined. Refrigerate until ready for use.

Rose w French Vanilla Tea Jelly Layer


1 cup of cold water

1 cup of boiling water

2 Dilmah Rose w French Vanilla Tea Bags

1 cup sugar

3.5 Titanium strength gelatine sheets



Place the gelatine sheets in the cup of cold water.

Brew the teabag in the cup of boiling water, add the sugar, stir until dissolved.

Once the gelatine has softened pour the hotwater into the container holding the gelatine. Stir the jelly until the gelatine has dissolved.

Pour the jelly into a clean, deep 30cm diameter pizza pan.

Refrigerate overnight.

Strawberry Syrup


750gm of strawberries

2 cups sugar

1 cup of water

2 t/s rose water



Remove leaves and stalks from the strawberries and place them in a container.  Use a stick blender to reduce the strawberries to a puree.

In a saucepan combine the strawberry puree, sugar and water. Allow the mixture to simmer and thicken to the desired sauce consistency. Remove from the heat and add the rose water.

Once cooled transfer the sauce to a squeeze bottle ready to decorate the plate.


Dilmah Rose w French Vanilla Tea Jubes



200ml boiling water

200gm white sugar plus an extra cup of sugar for rolling the

4 titanium strength gelatine sheets (with 2 cups of cold water for softening)

non stick oil spray

1 Dilmah Rose w French Vanilla teabag

1 tsp rose water


Spray two small plastic containers with oil.

Place the four gelatine sheets in cold water to soften.

Combine the hot water, sugar and tea bag in a saucepan over a low heat. Stir until the sugar is dissolved.  Allow the tea mixture to simmer on the heat for approx ten minutes until the mixture becomes a little syrupy.

Take the mixture off the heat.

Remove the teabag and add the teaspoon of rose syrup. Stir.

Add the gelatine and continue to stir until the mixture is smooth. Pour into the prepared containers ensuring the depth is no greater than 1 cm.


Dilmah Rose Tea w French Vanilla Tiramisu Assembly

Makes 8 serves


Dilmah Rose w French Vanilla Tea cake

Vanilla Mascarpone

1 punnet sliced fresh Strawberries

1 strong Dilmah Rose w French Vanilla tea (1cup hot water + 2 teabags)

Rose w French Vanilla Tea Jelly Layer


Dilmah Rose w French Vanilla Tea Jubes

Strawberry Syrup


You are making 8 individual tiramisu. You will need 8 food stacking rings.

Use one of the food stacking ring to cut out 24 circles from the tea cake.

Cut 8 circles out of the jelly using one of the rings.

One by one brush 8 of the cake circles generously with the strong tea. Add one circle of cake to each of the 8 stacking rings.  Press the cake in firmly.

Add a 1 ½ Tbs of the vanilla mascarpone to the cake layer. Spread the mascarpone out so that it is even.

Take the sliced strawberries and arrange a layer on top of the mascarpone.

Squeeze a little strawberry sauce onto this layer.

Brush 8 more slices of cake with the brewed tea and cover the layer of mascarpone pressing the cake into the stacker. More tea can be brushed onto the cake if desired.

Add another layer of mascarpone, and then another layer of strawberries and the syrup.

Repeat the process until the stacker is almost full. Finish with a thin layer of mascarpone and then sit the tea jelly on top.

Refrigerate the tiramisu until service.

Zig zag strawberry syrup onto the serving plate.

Unmold the tiramisu onto the syrup.

Garnish with a rose and the Dilmah Tea Jubes.

Dilmah Tea Tiramisu

Dilmah Tea Tiramisu

(To unmold the tiramisu easily use a clean coffee press to push the tiramisu upwards so as not to disturb the jelly)

  • This recipe may make two or three layers depending on the depth of the stacker used, and the thickness of the cake and other layers. Do not overfill the food stacker.