Description
Rasmalai Tiramisu is a delightful fusion dessert combining the creamy essence of Italian tiramisu with the aromatic flavors of Indian rasmalai. This no-bake treat layers saffron milk-soaked ladyfingers with mascarpone cream and pieces of rasmalai, garnished with pistachios and rose petals for an elegant and refreshing finish.
Ingredients
Scale
Dairy & Cream
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1 cup ras (sweetened saffron milk from rasmalai)
Sweets & Flavorings
- 8–10 pieces rasmalai (store-bought or homemade)
- 1/4 cup powdered sugar
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon rose water (optional)
Base
- 12–14 ladyfinger biscuits or sponge cake slices
Garnish
- Chopped pistachios
- Dried rose petals
Instructions
- Whip the Cream Mixture: In a mixing bowl, whip the heavy whipping cream until soft peaks form. Then add the mascarpone cheese, powdered sugar, cardamom powder, and rose water if using. Continue whipping until the mixture is smooth, light, and fluffy.
- Prepare Rasmalai and Soak Base: Gently squeeze excess ras from the rasmalai pieces and set the ras aside. Briefly dip each ladyfinger biscuit or sponge cake slice into the reserved ras, ensuring they are moistened but not soggy.
- Layer the Dessert: Arrange a layer of the soaked ladyfingers or sponge slices at the bottom of your serving dish or individual trifle cups. Spread half of the cream mixture evenly over this layer. Next, crumble or slice the rasmalai pieces and spread them on top of the cream layer.
- Repeat and Finish: Add another layer of ras-soaked biscuits or sponge slices, then spread the remaining cream mixture on top. Smooth the surface with a spatula.
- Garnish and Chill: Decorate the top with chopped pistachios and dried rose petals. Refrigerate the assembled tiramisu for at least 4 hours or preferably overnight to allow flavors to meld and the dessert to set properly.
Notes
- This fusion dessert is best served chilled for a refreshing taste and texture.
- Adjust the sweetness by adding more powdered sugar to the cream or using extra ras to soak the biscuits.
- For a nut-free version, omit the pistachios from the garnish.
