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Rose Tiramisu Recipe

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★★★★★

4.6 from 60 reviews

Delight in this elegant Rose Tiramisu, a floral twist on the classic Italian dessert. Infused with fragrant rose syrup and rose water, layered with delicate ladyfinger cookies soaked in rose-flavored milk and a smooth mascarpone-rose cream, this no-bake dessert is perfect for those looking to impress with a lush, fragrant treat.

Ingredients

Scale

Rose Soaking Mixture

  • 3–4 tablespoons rose syrup (e.g. Rooh Afza or equivalent)
  • 1 cup full fat milk
  • 1 tablespoon rose water or 1 drop rose essence
  • Optional: 1-2 tablespoons sugar (adjust based on syrup sweetness)

Mascarpone Mixture

  • 8 oz (about 225g) mascarpone cheese, very cold
  • 10 tablespoons powdered sugar (confectioners sugar), very cold
  • 1 drop rose essence
  • 1–2 drops gel food color
  • 1 1/4 cups heavy cream

Others

  • 20–22 ladyfinger cookies
  • Food grade rose buds and slivered pistachios for decorating

Instructions

  1. Prepare Rose Soaking Mixture: In a medium bowl, combine rose syrup, full fat milk, and rose water. Taste and adjust sweetness by adding 1 or 2 tablespoons sugar if needed. Set aside to use for soaking ladyfingers.
  2. Make Mascarpone Color Base: In another medium bowl, add cold mascarpone cheese, 2 tablespoons powdered sugar, 2 tablespoons heavy cream, rose essence, and gel food color if using. Whip with a hand mixer for at least 45 seconds until smooth, lump-free, and color is evenly incorporated.
  3. Whip Heavy Cream: In a large bowl (or stand mixer bowl), pour remaining heavy cream and beat for 30-45 seconds. Gradually add the remaining powdered sugar one or two tablespoons at a time, whipping for about 1.5 minutes until soft peaks form. Scrape sides of the bowl as needed.
  4. Combine Cream and Mascarpone: Add whipped mascarpone mixture all at once to the whipped cream and continue whipping gently for another 1-2 minutes until fluffy and stiff peaks form. Avoid over-beating to keep consistency spreadable yet firm. If mixture warms up, refrigerate briefly.
  5. Layer Ladyfingers: Using an 8×8 inch dish, quickly dip each ladyfinger for 1-2 seconds into the rose milk mixture, ensuring they soak but don’t get soggy. Arrange a single, tight layer of about 10-11 soaked ladyfingers covering the base evenly. Break cookies if necessary to fill gaps.
  6. First Cream Layer: Spread half of the whipped mascarpone cream mixture over the ladyfingers and smooth with a spatula.
  7. Second Ladyfinger Layer and Cream: Repeat dipping and layering another single layer of ladyfingers over the cream. Spread the remaining mascarpone cream evenly on top. Optional: reserve some cream for piping decoration.
  8. Chill: Refrigerate the assembled tiramisu for at least 6 hours for flavors to meld and the dessert to set. Overnight chilling is recommended for best results.
  9. Serve: Decorate with food grade rose buds and slivered pistachios as desired. Slice with a sharp knife and serve using a wide spatula or pie spoon. Alternatively, scoop freely with a spoon if preferred.

Notes

  • Adjust sugar in rose soaking milk based on the sweetness of your rose syrup brand.
  • Keep all ingredients and bowls cold to ensure smooth, lump-free mascarpone mixture and stable whipped cream.
  • Do not over-soak ladyfingers in rose milk to prevent sogginess.
  • Over-beating the cream can cause it to become grainy or too stiff; aim for soft yet firm peaks.
  • Best served chilled after refrigerating overnight for optimal flavor and texture.
  • Use food grade rose buds for safe edible decoration.

Keywords: Rose Tiramisu, Rose Syrup Dessert, Mascarpone Dessert, No-Bake Tiramisu, Floral Tiramisu

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