Introduction

Rose Tiramisu offers a delicate twist on the classic Italian dessert, infusing it with fragrant rose syrup and floral notes. This elegant treat combines creamy mascarpone with the gentle sweetness of rose, making it perfect for special occasions or a refined everyday indulgence.

A dessert with two visible layers in an oval white dish on a white marbled texture. The bottom layer is beige and slightly peeks at the edges. The top layer is light pink, smooth with soft swirls spread evenly. In the center, a line of green pistachios, dark pink rose petals, and silver-coated almonds form a colorful and textured decoration. Around the dish are scattered rose petals and whole pink roses. To the side, there is a silver tray with light brown biscuit slices and a silver utensil. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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)
1 pack ladyfinger cookies (These give structure)
As needed food grade rose buds (Enhance the visual appeal)
As needed silvered pistachios (Adds a crunchy texture)

Instructions

Step 1: In a medium bowl, combine rose syrup, full fat milk, and rose water. Whisk until smooth and set aside for 5 minutes to let the flavors meld.
Step 2: In a separate bowl, mix mascarpone cheese, powdered sugar, and rose essence. Beat until smooth and creamy, ensuring no lumps remain.
Step 3: In another bowl, whip the heavy cream with additional powdered sugar until soft peaks form. This will add lightness to the mascarpone mixture.
Step 4: Dip ladyfinger cookies briefly into the rose milk mixture, making sure they are soaked but not soggy. Arrange them in a single layer in an 8×8-inch dish.
Step 5: Gently fold the whipped cream into the mascarpone mixture to create a light, airy filling. Spread half of this mixture over the ladyfingers evenly.
Step 6: Repeat the dipping and layering process with the remaining ladyfingers and mascarpone cream to build the second layer.
Step 7: Cover the dish with plastic wrap and refrigerate for at least 6 hours or preferably overnight to let the dessert set and the flavors develop.
Step 8: Before serving, optionally pipe whipped cream on top and garnish with food grade rose buds and silvered pistachios for an elegant presentation.

Tips & Variations

Use Rooh Afza for an authentic rose flavor, but local rose syrups can be used as a substitute.
Adjust the amount of rose essence carefully to prevent the flavor from becoming overpowering.
For a vegan version, substitute mascarpone and cream with plant-based alternatives and use vegan ladyfingers.
Adding a splash of chilled sparkling water to the rose milk mix can give a lighter texture to the soaking liquid.

Storage

Store the rose tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain its creamy texture. If needed, let it sit at room temperature for 10 minutes before serving to soften slightly. Avoid freezing as it may affect the texture.

How to Serve

A creamy dessert in an oval white bowl sits on a white plate with a golden rim, placed on a white marbled surface. The dish has one smooth layer of light pink whipped cream spread evenly, topped in the center by a strip of chopped green pistachios, pink rose petals, and small silver-coated nuts, adding color and texture contrast. Around the scene are dark pink roses and green rose leaves, with a glass tray of light brown rectangular biscuits and a silver butter knife nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain syrup instead of rose syrup?

While plain syrup can provide sweetness, it won’t replicate the distinctive floral flavor of rose syrup, which is key to this recipe’s character. For best results, use a quality rose syrup like Rooh Afza.

How do I prevent the ladyfingers from becoming too soggy?

Dip the ladyfingers quickly into the rose milk mixture—just enough to soak but not saturate them. They should feel moist but still hold their shape to maintain the dessert’s structure.