This rose tiramisu recipe draws inspiration from classic tiramisu. It is a super easy to make & fancy rose dessert with floral notes of rose and heavenly taste of rose milk and rosewater in every bite. This tiramisu is raw egg free, no bake and perfect make- ahead indian fusion dessert for any occasion.
Tiramisu is one of the most loved dessert in our home. The girls love it and so do I. My first taste of tiramisu years back was at Olive garden, and I fell in love instantly. Since then I made made a few versions such as masala chai tiramisu, lemon tiramisu with eggless lemon curd and thandai tiramisu.
The inspiration of this rose tiramisu came one Saturday afternoon when my older one was sipping on a tall glass of chilled Rooh Afza doodh (rose syrup flavored milk) and munching on dipped lady finger cookies. She was clearly enjoying it so much that I was had to try.
One bite and I wanted to cry about how good it was. It was that very weekend that this tiramisu recipe was born - though a far cry from the authentic italian tiramisu but I promise this version is so so amazing!
About Rose Tiramisu
My creamy & fluffy rose tiramisu recipe without egg yolks takes elements of the traditional italian tiramisu but is caffeine free, and takes less time and effort to put together.
It is a perfect dessert especially for spring and summer months. If you love rose flavored desserts- you will love this recipe. It is :-
- Quick to make - Takes about 15-20 minutes assemble.
- Unique flavors - Rose tiramisu with intense flavors of rose syrup and rose water is a fancy dessert for valentines day, birthday parties and of course for indian holidays like Diwali or Holi. I promise you will wow your guests.
- Very easy. No separating eggs or brewing coffee. All you need to do it whip heavy cream + mascarpone cheese, dip ladyfingers and start layering!
- Raw Egg Free. It is perfect to serve to guests with egg intolerances. There are no raw egg yolks in this recipe. Personally, I am not a fan of raw eggs in desserts, one of the reasons I really love this recipe.
- Alcohol Free. My Rose Tiramisu recipe is completely caffeine free and alcohol free. It is a perfect dessert to carry along for baby showers since its pregnancy safe and can be served to expecting moms.
Ingredient Needed (Notes & Substitutions)
- Rose Syrup. You can purchase any culinary grade rose syrup that you like for this recipe. I use Rooh Afza which is a super concentrated rose & kewra(screw pine) syrup very popular across the indian subcontinent to make beverages and desserts.You can also DIY rose syrup using rose petals. I love to use the rose petals by Rose Dose in my recipes.
- Heavy Cream. Make sure to chill the heavy cream. Chilled heavy cream whips up quickly and the texture is better than room temperature cream.
- Mascarpone Cheese. Mascarpone Cheese is italian sweet cheese found in the grocery stores. I usually buy mascarpone cheese from the cheese section of Trader Joe's. If you are not able to find it, the closest substitute is cream cheese. This article mentions many other mascarpone substitutes, however I haven't tried any so I cannot speak about the taste.
- Ladyfinger Cookies. Are elongated, spongy cake cookies which resemble fingers. They usually come in a pack of 24 cookies and you will need to buy 1 pack. I buy the cookies at Sprouts or Whole Foods. These cookies are not eggless (that's why this recipe is not 100% egg free) but you can look up recipes online if you wish to make eggless ladyfingers.
- Rose Water or Rose Essence - Rose water intensifies the rose flavor in the rose milk. I add rose essence to the whipped cream.
- Sugar. Powdered sugar. The cornstarch in store bought powdered (confectioners) sugar really helps in a good structure of the whipped cream.
- Whole Milk- Skimmed milk is fine too.
Step By Step of Making Rose Tiramisu
- Prepare The Rose Milk
Mix together the rose syrup, rose milk, rosewater in a bowl. Keep near.
- Whip The Mascarpone Cheese.
Add cold mascarpone cheese to a small bowl, add heavy cream, sugar and food color and whip the mascarpone cheese. I find it is much easier to incorporate in the whipped heavy cream after I whip it separately.
- Whip The Heavy Cream
In a separate large mixing bowl, add the heavy cream, sugar and rose essence using a hand mix, whip the cream to soft peaks. Make sure that the heavy cream, the mixing bowl and preferably(mix blades) are chilled.
- Mix the Mascarpone and Whipped Cream.
Once the soft peaks are formed, add the whipped mascarpone and whip everything together till smooth and lump free. I like the whip the cream to stiff peaks(however still spreadable). Taste and adjust the sugar at this point.
- Dip the ladyfingers in the rose milk.
Dip the ladyfingers on both sides in rose milk and layer the cookies side by side at the bottom of a 8 by 8 square dish. You can also use a oval dish like I used.
- Spread the Cream layer.
Spread half of the cream layer evenly.
- Add second layer of lady fingers and whipped cream.
Repeat Steps 5 & 6 to form a second layer.
- Chill the Tiramisu
Chill the assemble tiramisu for at least 6 hours, though overnight is the best. you can decorate the as you wish. I used rose buds and silvered pistachios.
Serving and Storage
- Serve the rose tiramisu chilled.You can use a sharp knife to cut neat portions(that's particularly easy when you set it in a square or rectangle dish). I go free style and scoop it with a large spoon 🙂
- This rose tiramisu recipe takes about 6 to 8 hours to set. I recommend letting it set overnight for softer, soaked ladyfingers and a flavorful rose cream layer.
- You can make rose tiramisu 2 days ahead. This is a great make-ahead dessert.
- Freezing Rose Tiramisu- Once the rose tiramisu is soaked overnight, next morning, wrap it in two layers of cling film and then tightly wrap the entire dish in aluminum foil. You can freeze it for a month. Thaw overnight and serve next day.
- For freezing leftover tiramisu, place the individual portions in food storage boxes and place in the freezer. Let thaw for a few hours and enjoy a portion as and when you like.
Variations You Can Try
- Earl Grey Tea - If you have to have tea or coffee in your tiramisu, you can add a little brewed earl grey tea to rose milk milkure. I dont recommend adding coffee since it will take away the taste of rose.
- Raspberries - Raspberries(or strawberries) and rose are a great combination, you could decorate the top with fresh raspberries. Additionally, if you wish to serve tiramisu within 1-2 days you can add a berry compote layer inside.
- White Chocolate - Shaved white chocolate is a great addition just before serving.
- Green Cardamom - You can make green cardamom whipped cream.Simply add some ground green cardamom while whipping the cream.
My Tips & Suggestions
- To prevent soggy tiramisu, just dip the ladyfingers for 1 or 2 seconds in rose milk. Lady fingers come in soft to very crispy variety depending on the brand. Depending on the quality of ladyfingers you find, you can dip them longer if you wish.
- Chill the bowls that you will be using to whip the heavy cream as well as the blades of the hand mixer.
Tip- I place the bowls and the blades in the freezer for 30 minutes. The colder the heavy cream, the faster it whips and holds firm peaks. If the whipped cream is too soft to begin with, it becomes a bit runny after resting.
- Adjust sugar in this recipe to your liking. Rose syrup is quite sweet and combined with the lightly sweet lady finger cookies, the rose milk does not need any extra sugar. I found 10 tablespoons of powdered sugar in the whipped cream worked perfectly sweet for us. But definitely the quantity can come down to ½ cup if you wish.
More Fun Indian Fusion Desserts From My Kitchen
- Jaggery cheesecake
- Masala Chai Tres Leche Cake
- Rose Mawa Pots De Creme
- Phirni Brûlèe
- Brownie Burfi Bites
Rose Tiramisu Recipe
Equipment
- Hand or Stand Mixer
- Mixing bowls & Measuring spoons
- Spatula
Ingredients
- 3-4 tablespoon 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 tablespoon powdered sugar(confectioners sugar), very cold
- 1 drop rose essence
- 1-2 drop gel food color
- 1+¼ cup heavy cream
- 20-22 ladyfinger cookies
- food grade rose buds, silvered pistachios for decorating
Instructions
- In a medium bowl, mix the rose syrup, milk and rose water. Taste, it should be intense and if needed, add 1 or 2 tablespoon of sugar. (Rose syrups vary in sweetness level from brand to brand). Set aside.
- Add cold masparcone cheese to a medium bowl. Add 2 tablespoons powdered sugar, 2 tablespoons heavy cream, rose essence and red food color(if using). Using a hand mixer, whip it good for at least 45 seconds until the color is incorpotrated well. The mascarpone cheese will be lump free and smooth.
- In another large bowl(or stand mixer bowl), add the remaining heavy cream. Beat for 30 to 45 seconds. Slowly start incorporating powdered sugar, one or two tablespoon at a time and whip the cream for a minute and a half or so until soft peaks begin to form. Scrape the bowl as needed.
- Once soft peaks are formed add the whipped mascarpone cheese all at once and continue to whip for another minute or two so or until the cream is fluffy and stiff peaks form. Take care not to over beat and keep the cream spreadable yet firm. TIP:- If anytime you feel that the cream is not cold enough(especially during summers), refrigerate the bowl immediately.
- Get hold of a 8 by 8 dish(or similar size) and start layering the tiramisu. Dip the lady finger one by one for 1 or 2(maximum) seconds in the rose milk and layer in a single layer at the base of the dish. I like to tightly pack them side by side all over the base. Break the lady finger cookies if needed to cover the spaces in the base. It takes about 10 or 11 lady fingers for one layer.
- Spread half of the mascarpone whipped cream on the ladyfingers. Smoothen it out using a flat spatula.
- Make a second layer of the ladyfingers in a fashion similar to the first and spread the remaining half of the mascarpone cream.Tip :- If you wish, you can save some whipped cream and pipe it to decorate the tiramisu.
- Refrigerate tiramisu for at least 6 hours. Overnight is the best. You can decorate as you wish before serving.
- For serving slice using a sharp knife to cut neat portions and lift using a flat & wide spatula or pie spoon. I go free style and scoop it with a large spoon 🙂
Notes
- You might have some leftover rose milk after you finish dipping all the ladyfinger cookies.
- Please refer to the written post for substitutions and variations that you can try.
Siri
Such pretty looking dessert! i love your patience in making and photographing elaborate recipes like these 🙂