Aix-en-Provence – Lavender Tiramisù

½ cup strong coffee (120 ml)
½ cup steamed milk (120 ml)
4 dried lavender sprigs
7.5 ounces crème fraîche (210 g)
3 tablespoons superfine sugar (45 g)
6 fluid ounces heavy whipping cream,
chilled (180 ml)
1 teaspoon vanilla extract (5 ml)
4 drops natural purple food coloring
12 Vicenzovo ladyfingers by Matilde Vicenzi

DIRECTIONS

Combine the strong coffee and steamed milk to prepare the café au lait. Allow to cool. Remove the lavender flowers from the stems and finely grind them using a mortar and pestle.

In a medium mixing bowl, combine the crème fraîche, sugar, chilled whipping cream, and ground lavender. Whip until soft peaks form. Add the food coloring and continue whipping to stiff peaks.

Briefly dip six Vicenzovo Ladyfingers into the café au lait and arrange them to cover the bottom of a 12 × 7-inch (30 × 18 cm) baking dish. Spoon over half of the cream. Repeat with a second layer of ladyfingers and cover with the remaining cream.

Refrigerate for at least two hours before serving.
For decoration: French macarons, crumbled ladyfingers, dried lavender flowers, edible silver flakes.