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Rose Tiramisu: Indulgent Eggless Rose Milk and Mascarpone Dessert Recipe

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3.8 from 36 reviews

Indulge in this luxurious eggless Rose Tiramisu, a delicate and fragrant dessert featuring layers of rose-infused milk-soaked ladyfingers and creamy mascarpone. Enhanced with floral rose water and decorated with rose buds and crunchy pistachios, this no-bake treat is perfect for special occasions or when you crave a sophisticated, floral dessert.

Ingredients

For the 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)

For the Cream Layer

  • 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)
  • 1 cup heavy cream (Chilling before use is essential)

For Assembly

  • 1 pack ladyfinger cookies (These give structure)

For Decoration

  • as needed food grade rose buds (Enhance the visual appeal)
  • as needed silvered pistachios (Adds a crunchy texture)

Instructions

  1. Prepare the Rose Milk Mixture: In a medium bowl, combine rose syrup, full fat milk, and rose water. Whisk until smooth and set aside for 5 minutes to allow the flavors to meld.
  2. Make the Mascarpone Cream: In a separate bowl, mix mascarpone cheese, powdered sugar, and rose essence. Beat using an electric mixer until the mixture is smooth and creamy.
  3. Whip the Heavy Cream: In another bowl, whip the chilled heavy cream with a little powdered sugar until soft peaks form, taking care not to overwhip.
  4. Dip the Ladyfingers: Quickly dip the ladyfinger cookies into the rose milk mixture, ensuring they absorb the liquid but do not become soggy. Arrange them in a single layer in an 8×8-inch dish.
  5. Layer the Cream: Spread half of the whipped mascarpone mixture evenly over the layer of ladyfingers. Repeat with another dipped ladyfinger layer and the remaining mascarpone cream to build the tiramisu.
  6. Chill the Dessert: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop and the dessert to set firmly.
  7. Garnish and Serve: Remove the tiramisu from the fridge. Optionally, pipe whipped cream on top for added visual appeal. Garnish with food grade rose buds and silvered pistachios just before serving to enhance both beauty and texture.

Notes

  • Use whole milk and full-fat dairy products for the best creamy texture and flavor.
  • Ensure mascarpone cheese and heavy cream are well chilled before whipping.
  • Dip the ladyfingers quickly to prevent sogginess while ensuring they absorb enough rose milk flavor.
  • Refrigerate the assembled tiramisu for several hours or overnight for optimal texture and taste.
  • Use food-grade rose buds and silvered pistachios to safely decorate and add crunch.
  • This recipe is eggless, making it suitable for those avoiding raw eggs.

Find it online: https://flavorspath.com/rose-tiramisu-indulgent-eggless-rose-milk-and-mascarpone-dessert-recipe/