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Rose Tiramisu Recipe

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★★★★★

4.6 from 51 reviews

Rose Tiramisu is a delicate and aromatic twist on the classic Italian dessert, infused with fragrant rose syrup, rose water, and rose essence. Layers of ladyfinger cookies soaked in a creamy rose milk mixture alternate with luscious mascarpone and whipped cream, creating a floral, rich, and elegant treat. Garnished with edible rose buds and silvered pistachios, this dessert not only tastes divine but also looks stunning, 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)

Other Ingredients

  • 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

  1. Prepare Rose Milk Mixture: In a medium bowl, whisk together the rose syrup, full fat milk, and rose water until smooth. Let this mixture sit for 5 minutes to blend the flavors.
  2. Make Mascarpone Cream: In a separate bowl, combine the cold mascarpone cheese, powdered sugar, and a few drops of rose essence. Beat well until the mixture is smooth, creamy, and lump-free.
  3. Whip Heavy Cream: In another bowl, whip the chilled heavy cream with powdered sugar until soft peaks form, ensuring a light and fluffy texture.
  4. Soak Ladyfingers: Quickly dip each ladyfinger cookie into the rose milk mixture, soaking just enough to absorb the flavor without becoming soggy, then layer them in a single layer on an 8×8-inch dish.
  5. Layer the Tiramisu: Spread half of the mascarpone mixture evenly over the ladyfingers. Then, dip the remaining ladyfingers in the rose milk mixture and create a second layer. Finish with the remaining mascarpone cream spread on top.
  6. Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow the flavors to meld and the dessert to set firmly.
  7. Garnish and Serve: Remove the tiramisu from the fridge, optionally pipe whipped cream on top for extra decoration, and garnish with food grade rose buds and silvered pistachios to add a beautiful, fragrant, and crunchy finish before serving.

Notes

  • Use whole milk and very cold mascarpone and heavy cream for the best texture and flavor.
  • Dip ladyfingers briefly to avoid sogginess and maintain structure.
  • Refrigeration time is crucial for setting the tiramisu properly—overnight is ideal.
  • Adjust the amount of rose essence carefully to avoid overpowering the dessert.
  • Food grade rose buds ensure safe edible decoration and enhance aroma and appearance.

Keywords: rose tiramisu, floral dessert, mascarpone rose cream, no-bake tiramisu, rose syrup dessert, easy tiramisu recipe

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