Description
Rose Tiramisu with Mascarpone Cream is an elegant and delicate dessert that combines the classic Italian tiramisu flavor with a floral twist of rosewater. Layers of ladyfinger biscuits soaked in a rose-infused milk mixture alternate with a creamy mascarpone and whipped cream blend, creating a light and fragrant treat perfect for special occasions or a garden party dessert.
Ingredients
For the Cream Layer
- 8 oz (225 g) mascarpone cheese
- 1 cup (240 ml) heavy cream, chilled
- ½ cup (60 g) powdered sugar
- 2 tsp rosewater
For the Layers
- 20–24 ladyfingers (savoiardi biscuits)
- 1 cup (240 ml) warm milk
- 1 tbsp rosewater
For Decoration
- Edible rose petals, fresh or dried
- Dried rosebuds
- Powdered sugar for dusting
Instructions
- Prepare the mascarpone cream: Grab a large mixing bowl and whisk your mascarpone cheese until it’s smooth and creamy. It helps to let the mascarpone sit at room temperature for 10–15 minutes so it blends easily.
- Whip the cream and sugar: In a separate bowl, pour in your chilled heavy cream and powdered sugar. Whip using a hand mixer or whisk until soft peaks form, indicating the cream is light and fluffy.
- Fold the cream into mascarpone: Gently fold the whipped cream into your mascarpone using a spatula. Once fully incorporated, add the rosewater and mix gently. Taste and adjust the rosewater amount if desired.
- Dip the ladyfingers: Mix warm milk with 1 tablespoon of rosewater in a shallow dish. Quickly dip each ladyfinger into the milk for 1–2 seconds; they should be softened but not soggy.
- Assemble the tiramisu: In an 8×8-inch dish or individual glasses, lay down the first layer of dipped ladyfingers. Spread half of the mascarpone mixture evenly over them, smoothing the top with a spatula. Repeat with another layer of dipped ladyfingers, then top with the remaining mascarpone cream. Smooth out like frosting a cake.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours. Leaving it overnight is even better as the flavors deepen and meld together.
- Decorate and serve: Just before serving, dust the top with powdered sugar and sprinkle edible rose petals and dried rosebuds to create a beautiful, fragrant presentation—a garden party on a plate!
Notes
- Allow the mascarpone to sit at room temperature for easier mixing and a smoother cream.
- Dip ladyfingers briefly to avoid soggy layers that can make the tiramisu overly wet.
- Adjust rosewater according to taste; some prefer a more intense floral flavor.
- For best texture and flavor, refrigerate the tiramisu overnight before serving.
- Use edible rose petals to ensure the decoration is safe to eat.
- This dessert is best served chilled and should be consumed within 2 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
