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Rose Tiramisu with Mascarpone Recipe

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4.8 from 110 reviews

This Rose Tiramisu with Mascarpone is a delicate and elegant twist on the classic Italian dessert. Infused with fragrant rosewater and layered with creamy mascarpone and light ladyfingers soaked in rose-scented milk, this no-bake treat offers a romantic floral flavor perfect for special occasions or whenever you want a refined, luscious dessert.

Ingredients

For the Cream Layer:

  • 8 oz (225 g) mascarpone cheese
  • 1 cup (240 ml) heavy cream, chilled
  • 1/2 cup (60 g) powdered sugar
  • 2 tsp rosewater (adjust to taste)

For the Layers:

  • 20–24 ladyfingers (savoiardi biscuits)
  • 1 cup (240 ml) warm milk
  • 1 tbsp rosewater

For Decoration:

  • Edible rose petals
  • Dried rosebuds
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the mascarpone mixture: In a large mixing bowl, whisk the mascarpone cheese until smooth and creamy, ensuring no lumps remain for a silky texture.
  2. Whip the cream: In a separate bowl, whip the chilled heavy cream together with the powdered sugar until soft peaks form, which will give lightness to the cream layer.
  3. Combine cream and mascarpone: Gently fold the whipped cream into the mascarpone cheese until well blended to maintain the airy consistency.
  4. Add rosewater: Stir in 2 teaspoons of rosewater gradually, tasting and adjusting to balance the floral flavor to your preference.
  5. Prepare the soaking liquid: In a shallow dish, combine warm milk and 1 tablespoon of rosewater, mixing well to infuse the milk with the rose aroma.
  6. Soak ladyfingers: Quickly dip each ladyfinger into the rose-milk mixture for about 1–2 seconds, avoiding oversoaking to keep the texture tender but not soggy.
  7. Layer the dessert: Arrange a layer of soaked ladyfingers evenly in an 8×8-inch dish or individual serving glasses.
  8. Add cream layer: Spread half of the mascarpone cream mixture over the ladyfingers, smoothing it gently.
  9. Repeat layering: Add another layer of dipped ladyfingers followed by the remaining mascarpone cream, then smooth the top to finish.
  10. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow flavors to meld and the texture to set.
  11. Garnish and serve: Just before serving, dust the top lightly with powdered sugar and decorate with edible rose petals and dried rosebuds for an elegant presentation.

Notes

  • Do not oversoak the ladyfingers as they will become too mushy and ruin the texture.
  • Adjust rosewater quantity to your taste preference; start with less and add more gradually.
  • This dessert tastes best when chilled overnight, allowing the flavors to fully develop.
  • Use fresh, high-quality mascarpone for the creamiest results.
  • Edible rose petals add beauty and subtle fragrance but make sure they are food-safe.

Find it online: https://forkoria.com/rose-tiramisu-with-mascarpone-recipe/