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Rose Tiramisu Recipe

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★★★★★

4.8 from 103 reviews

Rose Tiramisu is a fragrant and elegant twist on the classic Italian dessert, infused with the delicate flavors of rose syrup and rose water. This no-bake dessert features layers of rose milk-soaked ladyfinger cookies, creamy mascarpone, and whipped cream, beautifully garnished with edible rose buds and silvered pistachios, making it perfect for special occasions or a romantic treat.

Ingredients

Scale

Rose Milk 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 flavor)
  • 1 teaspoon rose water (A drop of rose essence can substitute if needed)

Mascarpone Mixture

  • 1 cup mascarpone cheese (Ensure it’s very cold for easy whipping)
  • 1/2 cup powdered sugar (Confectioners’ sugar works best)
  • A few drops rose essence (Use sparingly to avoid overpowering)

Whipped Cream

  • 1 cup heavy cream (Chilling before use is essential)
  • 1/4 cup powdered sugar (for whipping cream)

Other Ingredients

  • 1 pack ladyfinger cookies (These give structure)
  • Food grade rose buds (as needed, to enhance visual appeal)
  • Silvered pistachios (as needed, adds a crunchy texture)

Instructions

  1. Prepare Rose Milk Mixture: In a medium bowl, combine 1 cup rose syrup, 1 cup full fat milk, and 1 teaspoon rose water. Whisk thoroughly until smooth, then set aside for 5 minutes to allow flavors to meld.
  2. Make Mascarpone Mixture: In a separate bowl, mix 1 cup cold mascarpone cheese with 1/2 cup powdered sugar and a few drops of rose essence. Beat the mixture until it becomes smooth and creamy, ensuring a luscious texture.
  3. Whip Heavy Cream: In another bowl, whip 1 cup chilled heavy cream with 1/4 cup powdered sugar until soft peaks form. This will add lightness to your tiramisu layers.
  4. Dip Ladyfingers: Briefly dip ladyfinger cookies into the rose milk mixture, making sure they soak but do not become soggy. Arrange a single layer of these soaked ladyfingers in an 8×8-inch dish to form the base.
  5. Layer Mascarpone Mixture: Spread half of the whipped mascarpone mixture evenly over the ladyfingers, distributing it carefully for a smooth layer.
  6. Repeat Layers: Dip the remaining ladyfingers in the rose milk and arrange another layer on top of the mascarpone. Then spread the remaining mascarpone mixture over this second layer.
  7. Chill the Dessert: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or preferably overnight, allowing the flavors to develop and the dessert to set properly.
  8. Garnish and Serve: Remove from fridge and optionally pipe some whipped cream on top. Garnish with food grade rose buds and silvered pistachios to add an appealing texture and decorative finish before serving.

Notes

  • Ensure mascarpone cheese is very cold to facilitate smooth mixing and prevent curdling.
  • Dip ladyfingers quickly to prevent them from becoming overly soggy which can cause the dessert to be too wet.
  • For authentic flavor, use rose syrup like Rooh Afza and natural rose water.
  • This dessert benefits from overnight refrigeration for enhanced flavor melding.
  • If rose essence is not available, use a drop or two sparingly as it is potent.
  • The dessert is best served chilled and within two days for freshness.

Keywords: Rose Tiramisu, Rose Dessert, No Bake Tiramisu, Floral Dessert, Mascarpone Dessert, Ladyfinger Dessert

Find it online: https://dinewithlily.com/rose-tiramisu-recipe/