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:
Ingredients | Quantity |
---|---|
Sponge Layer: | |
Lady Finger Biscuits | 150 grams |
Soaking Liquid/Rasmalai Milk: | |
Milk | 2 cups |
Sugar | 1/5 cup |
Cardamom Powder | 1/4 teaspoon |
Saffron | few strands |
Cream Layer: | |
Cardamom Powder | 1/2 teaspoon |
Rose Essence | 1 teaspoon |
Saffron Powdered | 1/4 teaspoon |
Mascarpone Cheese | 500 grams |
Whipped Cream (follow the recipe link just don't add vanilla) | made with 500 ml of heavy whipping cream |
Powdered Sugar | 4 tablespoons |
Toppings: | |
Rose Petals | 1/4 cup |
Pistachio | 1/4 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!