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Rose Tiramisu with Mascarpone Recipe

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5 from 124 reviews

This Rose Tiramisu with Mascarpone is an elegant twist on the classic Italian dessert, infused with delicate rosewater for a floral aroma and flavor. Layers of ladyfingers soaked briefly in rosewater-infused milk are stacked with a luscious mascarpone cream, then chilled until perfectly set. Garnished with edible rose petals and dried rosebuds, this dessert is both visually stunning and decadently creamy, ideal for special occasions or a romantic treat.

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 cream: In a large mixing bowl, whisk the mascarpone cheese until smooth and creamy to ensure a lump-free base.
  2. Whip the cream: In a separate bowl, whip the chilled heavy cream together with the powdered sugar until soft peaks form, giving the cream a light and airy texture.
  3. Combine cream and mascarpone: Gently fold the whipped cream into the mascarpone cheese mixture until fully combined and smooth, creating a rich and fluffy cream layer.
  4. Add rosewater: Incorporate 2 teaspoons of rosewater into the mascarpone cream, adjusting to your taste preference for floral intensity.
  5. Prepare soaking liquid: In a shallow dish, mix warm milk with 1 tablespoon of rosewater to infuse the soaking liquid with a subtle rose aroma.
  6. Dip ladyfingers: Quickly dip each ladyfinger into the rose-infused milk for 1 to 2 seconds, ensuring they absorb enough liquid without becoming soggy.
  7. Assemble first layer: Arrange a layer of dipped ladyfingers in an 8×8-inch dish or individual serving glasses, forming the base of your tiramisu.
  8. Add cream layer: Spread half of the mascarpone cream mixture evenly over the ladyfinger layer, smoothing the surface.
  9. Repeat layering: Add another layer of dipped ladyfingers on top of the cream, followed by the remaining mascarpone cream, smoothing the top layer for an attractive finish.
  10. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to firm up.
  11. Garnish and serve: Before serving, lightly dust the surface with powdered sugar and decorate with edible rose petals and dried rosebuds to enhance visual appeal and floral notes.

Notes

  • Do not oversoak the ladyfingers to prevent a soggy texture; a quick dip of 1–2 seconds is sufficient.
  • Adjust rosewater quantity to taste, as it can be quite potent.
  • Ensure the heavy cream is well chilled before whipping for best volume.
  • This dessert benefits from being prepared a day ahead to develop full flavor and texture.
  • Use edible rose petals and dried rosebuds specifically labeled for food use to ensure safety.

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