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Rose Tiramisu: An Eggless, Luxurious Rose and Pistachio Dessert Recipe

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4.7 from 52 reviews

Experience the exquisite floral flavors of Rose Tiramisu, a luxurious eggless dessert featuring layers of rose-infused ladyfingers and creamy mascarpone whipped with rose essence. This delicate treat is beautifully garnished with rose buds and silvered pistachios, making it perfect for special occasions or a romantic indulgence.

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)
  • Additional powdered sugar (for whipping cream, quantity as needed)

Others

  • 1 pack ladyfinger cookies
  • Food grade rose buds (for garnish, as needed)
  • Silvered pistachios (for garnish, as needed)

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 the ingredients thoroughly until smooth. Let this mixture sit for 5 minutes to allow the flavors to meld together.
  2. Make Mascarpone Mixture: In a separate bowl, blend 1 cup very cold mascarpone cheese, 1/2 cup powdered sugar, and a few drops of rose essence. Beat until the mixture becomes smooth, creamy, and free of lumps.
  3. Whip Heavy Cream: Chill 1 cup heavy cream beforehand. Then, whip it along with a small amount of powdered sugar until soft peaks form. This helps add lightness and volume to the tiramisu layers.
  4. Dip Ladyfinger Cookies: Briefly soak the ladyfinger cookies in the rose milk mixture, taking care not to oversaturate them. Arrange a single layer of these dipped ladyfingers in an 8×8-inch dish to form the base of the tiramisu.
  5. Layer Mascarpone Mixture: Spread half of the whipped mascarpone mixture evenly over the ladyfingers. Then, dip another layer of ladyfinger cookies in the rose milk mixture and place them over the mascarpone layer.
  6. Complete Assembly: Spread the remaining mascarpone mixture over the second ladyfinger layer, smoothing the top. Cover the dish securely with plastic wrap or a lid.
  7. Chill: Refrigerate the assembled tiramisu for at least 6 hours, or preferably overnight. This resting period allows the flavors to intensify and the dessert to set properly.
  8. Garnish and Serve: When ready to serve, optionally pipe some of the whipped cream on top. Garnish with food grade rose buds and silvered pistachios for a beautiful presentation and an added textural contrast.

Notes

  • Use very cold mascarpone cheese and heavy cream for easier whipping and better texture.
  • Do not soak ladyfingers for too long to avoid sogginess; a quick dip is sufficient.
  • Rose essence is potent; add sparingly to maintain balance in flavor.
  • The dessert tastes best when chilled overnight to allow flavors to meld.
  • Food grade rose buds add visual elegance but ensure they are safe for consumption.
  • For a lighter version, you may substitute some heavy cream with whipped coconut cream, but this will alter texture and flavor.

Keywords: Rose Tiramisu, Eggless Tiramisu, Rose Syrup Dessert, No Egg Dessert, Mascarpone Dessert, Floral Dessert

Find it online: https://yumwithmia.com/rose-tiramisu-an-eggless-luxurious-rose-and-pistachio-dessert-recipe/