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Rose Tiramisu Recipe

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4.4 from 7 reviews

This Rose Tiramisu is a delicate and aromatic twist on the classic Italian dessert, infusing floral notes with creamy mascarpone and light ladyfinger layers soaked in fragrant rose syrup and rose water. Perfectly chilled and beautifully garnished with edible rose buds and pistachios, this dessert offers a refreshing, elegant flavor ideal for special occasions or a luxurious treat.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian Fusion
  • Diet: Vegetarian

Ingredients

Rose Soaking Mixture

  • 3-4 tablespoons rose syrup (like Rooh Afza or equivalent)
  • 1 cup full fat milk
  • 1 tablespoon rose water, or 1 drop rose essence
  • Optional: 1-2 tablespoons powdered sugar (if rose syrup is not sweet enough)

Mascarpone Cream Mixture

  • 8 oz mascarpone cheese, very cold
  • 10 tablespoons powdered sugar (confectioners sugar), very cold, divided
  • 1-2 drops rose essence
  • 1-2 drops gel food color (optional, for color)
  • 1¼ cups heavy cream, divided

Assembly

  • 20-22 ladyfinger cookies
  • Food grade rose buds, for decorating
  • Slivered pistachios, for decorating

Instructions

  1. Prepare Rose Soaking Mixture: In a medium bowl, combine the rose syrup, full fat milk and rose water. Taste the mixture; it should have an intense floral sweetness. If needed, add 1 or 2 tablespoons of powdered sugar according to your preference. Set this rose-soaked milk aside for dipping the ladyfinger cookies.
  2. Whip Mascarpone Cheese Mixture: Place the very cold mascarpone cheese in a medium bowl. Add 2 tablespoons of powdered sugar, 2 tablespoons of heavy cream, rose essence, and gel food color if using. Using a hand mixer, whip for at least 45 seconds until the color is fully incorporated and the mixture becomes smooth and lump-free.
  3. Whip Heavy Cream: In a separate large bowl or stand mixer bowl, add the remaining heavy cream. Beat on medium speed for 30 to 45 seconds. Gradually add the remaining powdered sugar one or two tablespoons at a time while continuing to whip. Continue whipping for about 1.5 minutes or until soft peaks begin to form. Scrape down the bowl as needed to ensure even whipping.
  4. Combine Mascarpone and Whipped Cream: Add the whipped mascarpone cheese mixture all at once to the whipped cream. Continue to whip for another 1 to 2 minutes until the mixture becomes fluffy with stiff peaks. Be careful not to overbeat to maintain a spreadable but firm texture. If during warm weather the mixture warms up too much, chill the bowl immediately to keep it cold.
  5. Layer Ladyfingers and Cream – First Layer: Use an 8×8 inch dish or similar-sized dish. Quickly dip each ladyfinger into the rose milk soaking mixture for 1-2 seconds (maximum), then place side by side tightly to cover the entire base layer. Break ladyfingers if necessary to fill gaps. One layer should take about 10-11 ladyfingers.
  6. Add Half the Mascarpone Cream: Spread half of the whipped mascarpone cream evenly over the ladyfinger base layer. Smooth the surface using a flat spatula to create an even layer.
  7. Layer Ladyfingers and Cream – Second Layer: Repeat the ladyfinger dipping and layering as done in the first layer. Then spread the remaining half of the mascarpone cream mixture over the second ladyfinger layer. Optionally, save some cream for piping decorative elements on top.
  8. Chill the Tiramisu: Refrigerate the assembled tiramisu for at least 6 hours to allow flavors to meld and the dessert to firm up. Overnight refrigeration is best for optimal texture and flavor.
  9. Decorate and Serve: Before serving, garnish the tiramisu with food grade rose buds and slivered pistachios as desired. For serving, slice neat portions with a sharp knife and lift using a flat wide spatula or pie spoon. Alternatively, scoop freely with a large spoon to serve.

Notes

  • The sweetness of rose syrup brands can vary, so adjust sugar in the soaking mixture accordingly.
  • Keep mascarpone cheese and cream very cold to ensure smooth whipping and stable peaks.
  • If the whipped cream seems warm during whipping, refrigerate it briefly to maintain texture.
  • Dip ladyfingers quickly to avoid sogginess; a 1-2 second dip is sufficient.
  • Allow at least 6 hours refrigeration; homemade tiramisu tastes best after overnight chilling.
  • Food grade rose buds and slivered pistachios not only add visual appeal but also enhance flavor and texture.

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