Description
- A decadent, no-bake Floral Rose-Inspired Tiramisu featuring creamy mascarpone layers with rose syrup and rosewater-infused ladyfingers. A fragrant, visually stunning, and easy-to-make dessert.
Ingredients
Scale
- 3-4 tablespoons rose syrup (e.g., Rooh Afza or equivalent)
- 1 cup full-fat milk
- 1 tablespoon rosewater (or 1 drop rose essence) For the Mascarpone Cream:
- 8 oz mascarpone cheese (very cold)
- 10 tablespoons powdered sugar (confectioners’ sugar, very cold)
- 1 drop rose essence
- 1-2 drops gel food color (optional, for a pink hue)
- 1 + 1/4 cups heavy cream For Assembly & Decoration:
- 20-22 ladyfinger cookies
- Food-grade rose buds for decoration
- Slivered pistachios for decoration
Instructions
- Prepare the Rose Milk: In a medium bowl, combine the rose syrup, full-fat milk, and rosewater. Whisk everything together until well mixed. Taste the mixture and adjust the sweetness or rose flavor if needed by adding a little more rose syrup or sugar. Set this rose milk mixture aside.
- Whip the Mascarpone Cream: In a separate medium bowl, add the very cold mascarpone cheese, 2 tablespoons of the powdered sugar, 2 tablespoons of the heavy cream (from the total amount), the single drop of rose essence, and 1-2 drops of gel food color (if you desire a pink hue). Use a hand mixer to whip these ingredients together for about 45 seconds, just until the mixture is smooth and well combined. Do not overbeat at this stage.
- Whip the Heavy Cream: In another large bowl or the bowl of a stand mixer fitted with the whisk attachment, add the remaining heavy cream. Beat on medium-high speed for 1-2 minutes until soft peaks begin to form. Gradually add the remaining powdered sugar, one or two tablespoons at a time, while continuing to whip. Continue beating until the heavy cream forms fully developed soft peaks. Be careful not to overbeat, or it will become grainy.
- Combine Whipped Cream and Mascarpone: Gently add the whipped mascarpone mixture (from step 2) into the bowl with the whipped heavy cream (from step 3). Using a hand mixer on low speed, whip for another minute or two, just until the combined cream is fluffy and stiff peaks are fully formed. Stop immediately once stiff peaks are reached to avoid overbeating.
- Assemble the Tiramisu: Choose an 8×8 inch dish (or a similar size). Take each ladyfinger cookie and quickly dip it into the prepared rose milk mixture for only 1-2 seconds per side. It’s important not to over-soak them, or the tiramisu will be soggy. Arrange the soaked ladyfingers tightly in a single layer at the bottom of your dish. You may need to break some ladyfingers to fit them snugly into the space.
- Layer the Cream: Once the first layer of ladyfingers is complete, spread half of the mascarpone cream mixture evenly over the ladyfingers. Smooth it out gently with a spatula. Repeat the process by adding a second layer of quickly soaked ladyfingers on top of the cream. Finish by spreading the remaining mascarpone cream evenly over the second layer of ladyfingers.
- Chill: Cover the dish tightly with plastic wrap. Refrigerate the tiramisu for at least 6 hours. Chilling overnight is highly recommended as it allows the flavors to fully meld and the tiramisu to set perfectly, resulting in a firmer, more delightful texture.
- Serve: Just before serving, garnish the top of the tiramisu with beautiful food-grade rose buds and a sprinkle of slivered pistachios for added color and crunch. Slice using a sharp knife or scoop with a large spoon for a rustic presentation. Enjoy this beautiful and fragrant dessert!
Notes
- Mascarpone Temperature: Ensure mascarpone is very cold before whipping. Cold ingredients whip better and yield a firmer cream.
- Ladyfinger Soaking: Dip ladyfingers quickly (1-2 seconds per side) to prevent a soggy tiramisu. They will absorb more liquid as it chills.
- Whipping Cream: Do not overbeat the heavy cream or the final combined cream. Overbeating can make it grainy or separate.
- Chilling Time: The 6-hour (or overnight) chill time is crucial. It allows the tiramisu to set properly and the flavors to deepen.
- Rose Flavor Control: Start with a little rosewater/essence; a little goes a long way. Add more incrementally to prevent an overpowering floral taste.
- Prep Time: PT15M
- chill time: PT6H
- Cook Time: PT0M
- Category: Desserts
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of full recipe
- Calories: ~441 kcal
- Sugar: ~30.0 g
- Sodium: ~69.4 mg
- Fat: ~30.0 g
- Saturated Fat: ~17.3 g
- Unsaturated Fat: ~12.0 g
- Trans Fat: ~0.2 g
- Carbohydrates: ~38.8 g
- Fiber: ~0.3 g
- Protein: ~5.6 g
- Cholesterol: ~87.5 mg
Keywords: Rose Tiramisu, Floral Dessert, No-Bake Tiramisu, Mascarpone Dessert, Rosewater Dessert, Easy Tiramisu, Italian Dessert, Elegant Dessert, Ladyfinger Dessert, Sweet Treat