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Rose Tiramisu Recipe

Tanvi Srivastava
Super easy rose tiramisu recipe with floral notes of rose and heavenly taste of rose milk and rosewater in every bite. This tiramisu recipe is raw egg free, no bake and perfect make- ahead indian fusion dessert for any occasion. 
5 from 16 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 8 hours 20 minutes
Course Dessert
Cuisine Indian, Italian
Servings 6 to 8 servings

Equipment

  • Hand or Stand Mixer
  • Mixing bowls & Measuring spoons
  • Spatula

Ingredients
  

  • 3-4 tablespoon rose syrup (Like Rooh Afza or equivalent)
  • 1 cup full fat milk
  • 1 tablespoon rose water, or 1 drop rose essence
  • 8 oz mascarpone cheese, very cold
  • 10 tablespoon powdered sugar(confectioners sugar), very cold
  • 1 drop rose essence
  • 1-2 drop gel food color
  • 1+¼ cup heavy cream
  • 20-22 ladyfinger cookies
  • food grade rose buds, silvered pistachios for decorating

Instructions
 

  • In a medium bowl, mix the rose syrup, milk and rose water. Taste, it should be intense and if needed, add 1 or 2 tablespoon of sugar. (Rose syrups vary in sweetness level from brand to brand). Set aside.
  • Add cold masparcone cheese to a medium bowl. Add 2 tablespoons powdered sugar, 2 tablespoons heavy cream, rose essence and red food color(if using). Using a hand mixer, whip it good for at least 45 seconds until the color is incorpotrated well. The mascarpone cheese will be lump free and smooth.
  • In another large bowl(or stand mixer bowl), add the remaining heavy cream. Beat for 30 to 45 seconds. Slowly start incorporating powdered sugar, one or two tablespoon at a time and whip the cream for a minute and a half or so until soft peaks begin to form. Scrape the bowl as needed.
  • Once soft peaks are formed add the whipped mascarpone cheese all at once and continue to whip for another minute or two so or until the cream is fluffy and stiff peaks form. Take care not to over beat and keep the cream spreadable yet firm.
    TIP:- If anytime you feel that the cream is not cold enough(especially during summers), refrigerate the bowl immediately.
  • Get hold of a 8 by 8 dish(or similar size) and start layering the tiramisu. Dip the lady finger one by one for 1 or 2(maximum) seconds in the rose milk and layer in a single layer at the base of the dish. I like to tightly pack them side by side all over the base. Break the lady finger cookies if needed to cover the spaces in the base. It takes about 10 or 11 lady fingers for one layer.
  • Spread half of the mascarpone whipped cream on the ladyfingers. Smoothen it out using a flat spatula.
  • Make a second layer of the ladyfingers in a fashion similar to the first and spread the remaining half of the mascarpone cream.
    Tip :- If you wish, you can save some whipped cream and pipe it to decorate the tiramisu.
  • Refrigerate tiramisu for at least 6 hours. Overnight is the best. You can decorate as you wish before serving.
  • For serving slice using a sharp knife to cut neat portions and lift using a flat & wide spatula or pie spoon. I go free style and scoop it with a large spoon :)

Notes

  1. You might have some leftover rose milk after you finish dipping all the ladyfinger cookies. 
  2. Please refer to the written post for substitutions and variations that you can try. 
Tried this recipe?Let us know how it was!