Introduction

Rose Tiramisu is a delicate twist on the classic Italian dessert, infused with floral rose syrup and rose water for a fragrant and elegant flavor. This no-bake treat layers creamy mascarpone and fluffy whipped cream with ladyfinger cookies soaked in a rose-infused milk mixture. It’s perfect for special occasions or whenever you want a light, refreshing dessert.

An oval white dish with two small side handles holds a smooth, pale pink creamy layer that covers the top evenly with soft swirling textures. On one side of the dish, a neat curved line of small purple dried rosebuds and scattered sliced green pistachios decorate the surface, adding contrast in color and texture. The dish is placed on a white marbled square board, surrounded by a vintage silver spoon, a bowl with yellow-green pistachios, a small bowl of purple dried rosebuds, a lace fabric, and some white flowers partially visible on the right side. The scene has a soft pink background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 tablespoons rose syrup (like Rooh Afza or equivalent)

1 cup full fat milk

1 tablespoon rose water, or 1 drop rose essence

8 oz mascarpone cheese, very cold

10 tablespoons powdered sugar (confectioners sugar), very cold

1 drop rose essence

1-2 drops gel food color (optional)

1¼ cup heavy cream

20-22 ladyfinger cookies

Food grade rose buds and slivered pistachios for decorating

Instructions

Step 1: In a medium bowl, mix the rose syrup, milk, and rose water. Taste the mixture to ensure a strong rose flavor. If necessary, add 1 or 2 tablespoons of sugar, as rose syrups vary in sweetness. Set aside.

Step 2: In another medium bowl, combine the cold mascarpone cheese with 2 tablespoons powdered sugar, 2 tablespoons heavy cream, rose essence, and food color if using. Whip using a hand mixer for at least 45 seconds until smooth and lump-free with the color evenly incorporated.

Step 3: In a separate large bowl or stand mixer bowl, beat the remaining heavy cream for 30 to 45 seconds. Gradually add powdered sugar, one or two tablespoons at a time, and continue whipping for about 1½ minutes until soft peaks form. Scrape down the bowl as needed.

Step 4: Add the whipped mascarpone mixture all at once into the whipped cream. Continue whipping for another minute or two until the mixture becomes fluffy with stiff peaks. Be careful not to overbeat; the cream should remain spreadable yet firm. If the cream feels warm, refrigerate it immediately before proceeding.

Step 5: Using an 8×8 inch dish or similar size, begin layering the tiramisu. Briefly dip each ladyfinger (1-2 seconds max) into the rose milk mixture and arrange them side-by-side in a single layer at the bottom of the dish. Break cookies if necessary to fill the base completely. Approximately 10 to 11 ladyfingers make one layer.

Step 6: Spread half of the mascarpone whipped cream evenly over the ladyfingers. Smooth the surface with a flat spatula.

Step 7: Repeat the layering with another soaked ladyfinger layer, followed by the remaining mascarpone cream. Optionally, save some cream to pipe decorations on top before chilling.

Step 8: Refrigerate the tiramisu for at least 6 hours, preferably overnight, to let the flavors meld and dessert set firmly.

Step 9: To serve, use a sharp knife to slice neat portions. Lift each piece carefully with a flat, wide spatula or pie spoon. Alternatively, you may serve scooped portions for a rustic presentation.

Tips & Variations

If you prefer a stronger rose flavor, adjust the amount of rose syrup and rose water to your taste.

For a more intense color, add gel food coloring carefully until you reach the desired shade.

Decorate with edible rose petals or crushed pistachios to add texture and elegance.

Use chilled bowls and beaters for whipping cream to help achieve the best volume and texture.

FAQs

Can I use regular vanilla extract instead of rose essence?

While vanilla extract can be used, it will change the flavor profile significantly. Rose essence offers the floral aroma key to this recipe’s unique character, so it’s best to use if possible.

Can I make rose tiramisu ahead of time?

Yes, making it ahead improves the flavor as it allows the ladyfingers to soak and the cream to set thoroughly. Refrigerate for at least 6 hours or overnight before serving.