Tiramisu is a popular Italian dessert. I had friends over for the weekend and decided to make an Italian- Indian fusion meal. I was thinking about what to make for dessert when tiramisu popped into my mind. After a lot of thinking of how to “desi-fy” this dessert, I thought why not try to make a rasmalai tiramisu. I think it was a pretty delicious attempt!

What you will need:

How to make it:

To make the rasmalai milk:

• Add milk, sugar, cardamom, saffron and bring it to a boil. 
• Boil until it reduces to 2/3 of its original volume. Stir occasionally to prevent it from sticking to the bottom. 
• Let it cool to room temperature.

To make the cream layer: 

• Make whipped cream following the recipe here (except, omit the vanilla extract and powdered sugar): https://nomadictadka.com/2017/09/03/home-made-whipped-cream/
• Remove the whipped cream into a bowl.
• Add mascarpone cheese to the mixing bowl, along with rose essence, powdered saffron, cardamom powder, and powdered sugar. Mix it at a low speed until it becomes smooth.
• Add the whipped cream and mix everything well at a low speed.
• Set this in the refrigerator until ready to assemble the dessert. 

Toppings:

• Powder some 1/3 of the roses and 1/3 of the pistachios.
• Roughly chop the remaining 2/3 pistachios. 

Assembly of the dessert

• Pour the cream into a piping bag.
• Keep all the ingredients close by. 
• You can assemble this in a large bowl or in individual ones. 
• Place a layer of cream on the bottom. 
• Dip the ladyfinger cookies in the rasmalai milk and lay the layer on top of the cream. 
• Top with 1/2 the roses and pistachios.
• Repeat with another layer of cream and then the cookies dipped in milk. If there is any milk left, you can pour it over the cookies in the last layer. 
• Top with more cream. 
• Decorate with powdered pistachio and rose. 
• Chill the dessert in the fridge for at least 2 hours before serving. 
• Enjoy!