Rose Tiramisu
Indulge in this luxurious eggless version of classic tiramisu, infused with the delicate essence of rose and layered with creamy mascarpone and ladyfinger cookies.
Ingredients
For the soaking mixture
- 1 cup rose syrup Opt for Rooh Afza for an authentic taste.
- 1 cup full-fat milk Using whole milk is key for the best creamy flavor.
For the cream filling
- 1 cup mascarpone cheese Ensure it’s very cold for easy whipping.
- 1/2 cup powdered sugar Confectioners’ sugar works best to achieve a smooth texture.
- 1 teaspoon rose water A drop of rose essence can substitute if needed.
- 1 cup heavy cream Chilling before use is essential for achieving peaks.
For assembly
- 1 pack ladyfinger cookies These give the dessert its structure and absorb flavors beautifully.
- As needed food-grade rose buds Enhance the visual appeal with their delicate beauty.
- As needed silvered pistachios Adds a crunchy texture that contrasts beautifully with the creaminess.
Instructions
Preparation
- In a bowl, combine the rose syrup with full-fat milk, stirring gently to blend.
- Dip ladyfinger cookies in the syrup mixture, ensuring they are soaked but not soggy.
- Layer soaked ladyfingers at the bottom of a serving dish.
Cream Filling
- In a large mixing bowl, whip mascarpone cheese with chilled heavy cream and powdered sugar until soft peaks form.
- Gently fold in the rose water and a few drops of rose essence.
- Spoon the cream mixture over the ladyfinger layer, spreading evenly.
Assembly
- Repeat with another layer of soaked ladyfingers and top with remaining cream.
- Sprinkle with silvered pistachios and decorate with food-grade rose buds.
- Cover with plastic wrap and refrigerate for at least 4 hours.
Notes
Avoid over-soaking ladyfingers and ensure chilled utensils for whipping cream. Experiment with low-fat or vegan substitutes for a lighter version.