Rasmalai Tiramisu

Rasmalai Tiramisu

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:

IngredientsQuantity
Sponge Layer:
Lady Finger Biscuits150 grams
Soaking Liquid/Rasmalai Milk:
Milk2 cups
Sugar1/5 cup
Cardamom Powder1/4 teaspoon
Saffronfew strands
Cream Layer:
Cardamom Powder1/2 teaspoon
Rose Essence1 teaspoon
Saffron Powdered1/4 teaspoon
Mascarpone Cheese500 grams
Whipped Cream (follow the recipe link just don't add vanilla)made with 500 ml of heavy whipping cream
Powdered Sugar4 tablespoons
Toppings:
Rose Petals1/4 cup
Pistachio1/4 cup
Total Time: 2 hours
Servings: 10

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!

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