Jasmine Nectar and Blackberry Tiramisu

Ingredients

• 3 sachets Jasmine Nectar 
• About 30 Premade Ladyfingers 

For the blackberry cream

• 4 egg yolks
• ⅔ cup sugar
• ⅓ cup blackberry jam
• 1 teaspoon vanilla
• 16 ounces mascarpone
• 1 ½ cup heavy cream

For the topping

• 1 ½ cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons blackberry powder
• 2 teaspoons blue spirulina powder

Directions

1. Steep 3 sachets of Jasmine Nectar into 2 1/2 cups of hot water for 5 minutes and remove the sachets. Set aside to cool to room temperature while you prepare the blackberry cream.
2. In a standing mixer whisk the egg yolks with the sugar and vanilla for about 5 minutes on medium speed, until the egg yolks become pale, almost off-white.
3. Turn the mixer to low and add in the blackberry jam. To make a smoother cream, I like to blend the jam before with an immersion blender. Add the mascarpone and whisk until combined, no longer than 30 seconds.
4. Scoop out the mixture into another bowl and clean the bowl of the standing mixer. Add the heavy cream to the standing mixer and whisk until soft peaks occur.
5. Fold the whipped cream into the blackberry mascarpone mixture in three additions.
6. To add deeper color to the cream, you can add purple food coloring or add blackberry powder with blue spirulina powder a little at a time until you reach the desired color.
7. To assemble, spread ⅓ of the blackberry cream into an even layer in a 9x9 pan.
8. Take a ladyfinger and quickly dip into the tea, careful not to over soak. Then lay them on top of the first layer of blackberry cream until completely covered.
9. Repeat this step until there are three layers of cream and two layers of cookies.
10. Cover and set in the fridge to chill overnight.
11. When ready to serve, whip the heavy cream with the sugar until it forms medium peaks. Mix the blackberry powder and spirulina into a small bowl and set aside.
12. Dollop the fresh whipped cream on top of the Tiramisu and dust with the blackberry powder.