This rose tiramisu is a delicate Indian-fusion dessert inspired by the classic tiramisu, infused with floral rose notes and a creamy, melt-in-the-mouth texture. Made without raw eggs and without baking, it’s an elegant make-ahead dessert that feels luxurious yet comes together with minimal effort.
Why You’ll Love This Recipe
This dessert is perfect when you want something impressive but easy. The floral aroma of rose syrup and rose water pairs beautifully with rich mascarpone and whipped cream. It is egg-free, caffeine-free, and alcohol-free, making it suitable for all ages and occasions. The no-bake method means you can assemble it quickly and let the refrigerator do the rest of the work.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the rose milk
3 to 4 tablespoons rose syrup
1 cup full-fat milk
1 tablespoon rose water or 1 drop rose essence
For the cream layer
8 oz mascarpone cheese, very cold
1¼ cups heavy cream, very cold
10 tablespoons powdered sugar, divided
1 drop rose essence
1 to 2 drops pink or red gel food color (optional)
For layering and garnish
20 to 22 ladyfinger cookies
Food-grade dried rose buds, for garnish
Silvered pistachios, for garnish
Directions
In a medium bowl, whisk together the rose syrup, milk, and rose water until well combined. Taste and adjust sweetness if needed. Set aside.
In a separate medium bowl, add the cold mascarpone cheese, 2 tablespoons powdered sugar, 2 tablespoons heavy cream, rose essence, and food color. Whip for about 45 seconds until smooth and evenly colored. Set aside.
In a large chilled mixing bowl, add the remaining heavy cream. Beat for 30 to 45 seconds, then gradually add the remaining powdered sugar, one tablespoon at a time. Continue whipping until soft peaks form.
Add the whipped mascarpone mixture to the whipped cream. Beat gently until the mixture becomes fluffy, smooth, and reaches stiff but spreadable peaks. Do not overwhip.
Dip each ladyfinger into the rose milk for 1 to 2 seconds on each side. Arrange them in a single tight layer at the bottom of an 8×8-inch dish.
Spread half of the cream mixture evenly over the ladyfingers.
Repeat with a second layer of dipped ladyfingers, then spread the remaining cream evenly on top.
Cover and refrigerate for at least 6 hours, preferably overnight. Garnish with rose buds and pistachios just before serving.
Servings and timing
Servings: 6 to 8
Prep time: 20 minutes
Chilling time: 6 to 8 hours
Total time: Approximately 8 hours 20 minutes
Variations
You can add a subtle twist by mixing a small amount of brewed Earl Grey tea into the rose milk for a gentle tea note. Fresh raspberries or strawberries make a lovely topping or an additional layer if serving within two days. Shaved white chocolate adds extra richness, while a pinch of ground green cardamom in the cream brings a warm, aromatic flavor.
Storage/Reheating
Store the rose tiramisu covered in the refrigerator for up to 2 days. This dessert is best served chilled and does not require reheating.
For longer storage, freeze the fully set tiramisu tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before serving.
FAQs
Can I make rose tiramisu ahead of time?
Yes, this dessert is ideal for making a day or two in advance, as the flavors improve with time.
Is this tiramisu completely egg-free?
The cream layer contains no eggs. Ladyfinger cookies may contain eggs depending on the brand.
Can I use cream cheese instead of mascarpone?
Yes, cream cheese can be used, but the flavor will be slightly tangier and less delicate.
How do I prevent soggy ladyfingers?
Dip each ladyfinger briefly for only 1 to 2 seconds. Do not soak them.
Can I reduce the sweetness?
Absolutely. Adjust the powdered sugar and rose syrup to taste.
Is this dessert suitable for kids?
Yes, it contains no caffeine or alcohol and is safe for children.
Can I skip the food color?
Yes, the color is optional and only for visual appeal.
What type of rose syrup works best?
Any culinary-grade rose syrup works well, as long as it has a strong rose flavor.
Can I freeze individual portions?
Yes, freeze individual slices in airtight containers and thaw before serving.
What occasions is this dessert best for?
It’s perfect for festive gatherings, celebrations, and warm-weather occasions.
Conclusion
Rose tiramisu is a beautiful fusion dessert that combines classic creamy layers with the fragrant charm of rose. Easy to assemble, elegant to serve, and unforgettable in flavor, it’s a dessert that feels special without being complicated. Whether for a celebration or a quiet indulgence, this recipe is sure to impress.
Rose tiramisu is an Indian-inspired no-bake dessert that combines mascarpone and whipped cream with rose-flavored milk-soaked ladyfingers. It’s elegant, egg-free, and perfect for make-ahead entertaining.
Ingredients
3 to 4 tablespoons rose syrup
1 cup full-fat milk
1 tablespoon rose water or 1 drop rose essence
8 oz mascarpone cheese, very cold
1¼ cups heavy cream, very cold
10 tablespoons powdered sugar, divided
1 drop rose essence
1 to 2 drops pink or red gel food color (optional)
20 to 22 ladyfinger cookies
Food-grade dried rose buds, for garnish
Silvered pistachios, for garnish
Instructions
In a bowl, whisk together rose syrup, milk, and rose water. Taste and adjust sweetness. Set aside.
In a separate bowl, combine mascarpone, 2 tablespoons powdered sugar, 2 tablespoons cream, rose essence, and food coloring. Whip until smooth.
In a chilled bowl, beat remaining heavy cream. Gradually add remaining powdered sugar and whip until soft peaks form.
Gently fold the mascarpone mixture into the whipped cream and beat lightly until stiff but spreadable peaks form.
Dip each ladyfinger into rose milk for 1–2 seconds. Arrange a tight single layer in an 8×8-inch dish.
Spread half the cream mixture over the ladyfingers evenly.
Repeat with a second layer of dipped ladyfingers and top with the remaining cream.
Cover and refrigerate for at least 6 hours, preferably overnight.
Garnish with dried rose buds and pistachios before serving.
Notes
Use culinary-grade rose syrup and essence for best flavor.
Chill all cream components for best whipping results.
Do not soak ladyfingers to avoid sogginess—dip quickly.
Can be frozen once set, but best within 2 days for optimal texture.
