Description
This Rose Tiramisu recipe is a fragrant, elegant twist on the classic Italian dessert, infused with floral notes of rose syrup and rose water. Layers of ladyfinger cookies soaked in a rose-flavored milk mixture are combined with a smooth, whipped mascarpone and cream filling tinted subtly with rose essence and food coloring, then chilled to perfection. Ideal for special occasions or a unique dessert experience, this no-bake treat offers a delicate balance of creamy sweetness and aromatic rose.
Ingredients
Scale
Rose Milk Mixture
- 3–4 tablespoons rose syrup (such as Rooh Afza or equivalent)
- 1 cup full fat milk
- 1 tablespoon rose water (or 1 drop rose essence)
- 1–2 tablespoons granulated sugar (optional, to taste)
Mascarpone Mixture
- 8 oz (about 225g) very cold mascarpone cheese
- 10 tablespoons powdered sugar (confectioners sugar), very cold (divided)
- 1+1/4 cup heavy cream (divided)
- 1 drop rose essence
- 1–2 drops gel red food coloring (optional)
Assembly
- 20–22 ladyfinger cookies
- Food grade rose buds (for decoration)
- Silvered pistachios (for decoration)
Instructions
- Prepare Rose Milk Mixture: In a medium bowl, combine the rose syrup, full fat milk, and rose water. Taste the mixture—it should have a strong rose flavor. If it needs more sweetness, stir in 1 or 2 tablespoons of sugar. Set aside.
- Whip Mascarpone Cream: In another medium bowl, add the very cold mascarpone cheese, 2 tablespoons of powdered sugar, 2 tablespoons of heavy cream, rose essence, and red food coloring if using. Use a hand mixer to whip the mixture for about 45 seconds until it is smooth, lump-free, and the color is well incorporated.
- Whip Heavy Cream: In a large bowl or stand mixer bowl, pour the remaining heavy cream. Beat for 30 to 45 seconds, then gradually add the remaining powdered sugar one or two tablespoons at a time while continuing to whip. Whip until soft peaks begin to form, scraping the bowl as needed.
- Combine Mascarpone and Whipped Cream: Add the whipped mascarpone mixture to the whipped cream all at once. Continue whipping for 1 to 2 minutes until the cream is fluffy with stiff peaks, but still spreadable. Avoid over-beating and keep the mixture cold during hot weather by refrigerating if needed.
- Layer Ladyfingers: Using an 8×8 inch dish or similar, quickly dip each ladyfinger cookie for 1 to 2 seconds into the rose milk mixture and place them tightly in a single layer covering the base. Use about 10 to 11 ladyfingers per layer, breaking any to fill gaps.
- First Cream Layer: Spread half of the whipped mascarpone cream evenly over the first layer of soaked ladyfingers using a spatula.
- Second Layer and Cream: Repeat by placing another soaked layer of ladyfingers on top of the first cream layer. Then spread the remaining mascarpone cream evenly on top. Save some cream if you want to pipe decorations later.
- Chill: Refrigerate the assembled tiramisu for at least 6 hours to set. Overnight chilling is recommended for best flavor and texture.
- Decorate and Serve: Before serving, decorate with food-grade rose buds and silvered pistachios as desired. Use a sharp knife to cut neat portions and serve with a flat spatula or spoon.
Notes
- Adjust sugar in rose milk based on the sweetness of your rose syrup.
- Keep mascarpone and cream cold to achieve smooth, fluffy consistency.
- Do not over-soak ladyfingers to avoid sogginess; 1-2 seconds dip is sufficient.
- Refrigerate the cream mixture during hot weather to maintain texture.
- Overnight chilling enhances the melding of flavors and firmness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian Fusion
Keywords: Rose Tiramisu, no-bake dessert, mascarpone dessert, rose dessert, ladyfinger dessert, floral tiramisu
