Description
Classic Italian Rose Tiramisu delivers a delicate twist on traditional dessert. Coffee-soaked ladyfingers layered with rose-infused mascarpone cream create an elegant Italian treat you’ll want to savor slowly.
Ingredients
Scale
- 20 to 22 ladyfinger cookies
- 8 oz (226 g) mascarpone cheese, very cold
- 1 cup (240 ml) full-fat milk
- 10 tbsps (75 g) powdered sugar (confectioners sugar), very cold
- 1 and ¼ cups (300 ml) heavy cream
- 3 to 4 tbsps (45 to 60 ml) rose syrup (like Rooh Afza or equivalent)
- 1 tbsp (15 ml) rose water or 1 drop of rose essence
- 1 to 2 drops gel food color
- Food grade rose buds for decorating
- Silvered pistachios for decorating
Instructions
- Milk Infusion: Blend rose syrup, milk, and rose water in a medium bowl, adjusting sweetness with sugar to create a fragrant liquid foundation.
- Mascarpone Preparation: Combine cold mascarpone cheese, powdered sugar, heavy cream, rose essence, and red food coloring in a separate bowl, using a hand mixer to whip for 45 seconds until silky-smooth.
- Cream Whipping: In a large mixing bowl, whip heavy cream, gradually incorporating powdered sugar and continuing until soft peaks form, periodically scraping bowl sides for uniform texture.
- Mixture Fusion: Gently fold whipped mascarpone into cream, creating a luxurious mixture with stiff peaks. Briefly chill if mixture becomes warm to maintain optimal consistency.
- Layer Assembly: Swiftly dip ladyfingers into rose milk mixture for 1-2 seconds, arranging tightly in an 8×8 inch dish. Spread half the mascarpone cream evenly across the first layer.
- Secondary Layer: Repeat ladyfinger dipping and cream spreading process, covering completely with remaining mascarpone cream.
- Chilling and Setting: Refrigerate tiramisu for 6-8 hours, allowing flavors to meld and texture to set perfectly.
- Final Presentation: Garnish with delicate rose buds and slivered pistachios. Slice carefully with a sharp knife and serve chilled.
Notes
- Prevent Soggy Layers: Quickly dip ladyfingers in rose milk mixture to avoid oversaturation, which can make the dessert mushy.
- Temperature Control: Keep mascarpone mixture cool during preparation to maintain ideal texture and prevent separation.
- Whipping Technique: Stop whipping cream when soft peaks form to prevent over-beating, which can cause a grainy or butter-like consistency.
- Flavor Melding: Allow tiramisu to rest in refrigerator for at least 6 hours, giving rose and mascarpone flavors time to blend and intensify.
- Prep Time: 20 minutes
- Category: Desserts
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 307
- Sugar: 24 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 85 mg