Rose Tiramisu: A Floral Twist on a Classic Dessert
Introduction
If you love classic tiramisu and enjoy floral flavors, then this Rose Tiramisu is the perfect dessert for you. Infused with the delicate aroma of rose and layered with mascarpone cream and ladyfingers soaked in rose syrup, this unique take on the beloved Italian dessert offers a romantic and refreshing twist. It’s elegant, fragrant, and absolutely delicious, making it ideal for special occasions or when you want to impress your guests with something extraordinary. Let’s dive into this delightful rose-flavored dessert!
Ingredients
- 3-4 tablespoons rose syrup (such as 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
- 1+¼ cup heavy cream
- 20-22 ladyfinger cookies
- Food-grade rose buds and slivered pistachios for decorating
Directions
1. Prepare the Rose Milk Mixture
- In a medium bowl, combine the rose syrup, milk, and rose water (or rose essence). Taste the mixture and adjust the sweetness by adding 1 or 2 tablespoons of sugar if needed. Set aside.
2. Make the Mascarpone Cream Mixture
- In another medium bowl, add the cold mascarpone cheese, 2 tablespoons of powdered sugar, 2 tablespoons of heavy cream, rose essence, and red food color.
- Using a hand mixer, whip the mixture for at least 45 seconds until it becomes smooth and lump-free.
3. Whip the Heavy Cream
- In a large bowl or stand mixer, whip the remaining heavy cream for 30-45 seconds.
- Gradually add the powdered sugar, 1-2 tablespoons at a time, and continue whipping until soft peaks form. Be sure to scrape down the sides of the bowl as needed.
4. Combine the Cream Mixtures
- Once soft peaks have formed in the whipped cream, gently add the whipped mascarpone mixture to the bowl. Continue whipping until stiff peaks form, ensuring the mixture is firm but still spreadable.
- If the cream becomes too warm while mixing, briefly refrigerate the bowl to cool it down before continuing.
5. Assemble the Tiramisu
- In an 8×8 inch dish, start by dipping each ladyfinger quickly in the rose milk mixture for 1-2 seconds. Lay them tightly in a single layer at the base of the dish.
- Spread half of the mascarpone cream mixture evenly over the ladyfingers, using a spatula to smooth the surface.
- Create another layer of dipped ladyfingers on top of the cream layer, then spread the remaining mascarpone cream over the second layer of ladyfingers.
- If desired, reserve a small amount of whipped cream to pipe decorative swirls on top.
6. Refrigerate and Decorate
- Cover the tiramisu and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the tiramisu to set.
- Before serving, decorate the tiramisu with food-grade rose buds and slivered pistachios for an elegant finish.
7. Serve
- To serve, slice the tiramisu with a sharp knife and use a flat spatula to lift each portion. Enjoy the fragrant, floral flavors in every bite!
Recipe Details
- Prep Time: 20 minutes
- Refrigeration Time: 6 hours
- Total Time: 6 hours 20 minutes
- Servings: 8 servings
- Calories: 320 kcal per serving
Tips for Success
- Mascarpone Cheese: Ensure that the mascarpone cheese is very cold before whipping to achieve the best texture. Overmixing can cause the mascarpone to separate, so whip it gently and just until smooth.
- Rose Flavoring: You can adjust the amount of rose syrup and rose essence to your liking, depending on how strong you prefer the floral flavor to be.
- Decorating: For an extra touch of elegance, pipe some of the reserved whipped cream on top and sprinkle with food-grade rose petals and slivered pistachios.
Final Thoughts
This Rose Tiramisu is a truly special dessert that combines the luxurious texture of traditional tiramisu with the delicate and romantic flavor of rose. The layers of creamy mascarpone, fragrant rose-soaked ladyfingers, and the beautiful garnishes make it perfect for celebrations or a memorable dessert for your loved ones. With its stunning presentation and delightful taste, this rose tiramisu is sure to leave a lasting impression!
Rose Tiramisu
- Total Time: 6 hours 20 minutes
- Yield: 8 1x
Description
This Rose Tiramisu is a luxurious twist on the classic Italian dessert, blending the rich, creamy layers of mascarpone and whipped cream with the fragrant essence of roses. The ladyfinger cookies, soaked in rose-flavored milk, lend a delicate floral aroma that pairs beautifully with the smooth, sweet mascarpone. Each bite is a combination of lightness and indulgence, making this dessert perfect for special occasions or whenever you want to treat yourself to something extraordinary.
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 drops 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 and adjust sweetness by adding 1 or 2 tablespoons of sugar if necessary. Set aside.
In another medium bowl, add cold mascarpone cheese, 2 tablespoons powdered sugar, 2 tablespoons heavy cream, rose essence, and red food color. Using a hand mixer, whip for at least 45 seconds until smooth and lump-free.
In a separate large bowl or stand mixer bowl, whip the remaining heavy cream for 30-45 seconds. Gradually add powdered sugar, 1-2 tablespoons at a time, and continue whipping until soft peaks form. Scrape down the sides as needed.
Once soft peaks form, add the whipped mascarpone mixture all at once. Continue whipping until stiff peaks form. Be careful not to overwhip; the cream should be firm but spreadable.
If the cream becomes too warm, refrigerate the bowl briefly before continuing.
In an 8×8 dish, begin layering the tiramisu. Quickly dip each ladyfinger in the rose milk mixture for 1-2 seconds before laying them tightly in a single layer at the base of the dish.
Spread half of the mascarpone cream mixture evenly over the ladyfingers using a spatula.
Create another layer of dipped ladyfingers and top with the remaining mascarpone cream.
Optional: Reserve a small amount of whipped cream to pipe on top for decoration.
Refrigerate the tiramisu for at least 6 hours or overnight. Before serving, decorate with rose buds and slivered pistachios as desired.
To serve, slice with a sharp knife and lift portions using a flat spatula.
- Prep Time: 20 minutes
Nutrition
- Calories: 320