Rose Tiramisu Recipe

Prep Time 30 mins
Rest Time 7 hrs
Total Time 7 hrs 30 mins
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Best Season: All Seasons
Description

This Rose Tiramisu is a delicate, floral twist on the classic Italian dessert, made completely alcohol-free. Layers of rose-infused mascarpone cream and espresso-soaked ladyfingers come together in a light, creamy, and beautifully aromatic dessert that’s perfect for special occasions or elegant gatherings.

Ingredients
    For the Rose Cream Layer
  • 250 g mascarpone cheese (cold)
  • 1 cup fresh whipping cream (chilled, 35% fat)
  • 0 cup 0.5 powdered sugar (sifted)
  • 2 tbsp rose syrup (Rooh Afza or food-grade rose syrup)
  • 1 tsp rose water (adjust to taste)
  • 0 tsp 0.5 vanilla extract
    • For the Coffee Soak
  • 1 cup strong brewed espresso or instant coffee (cooled)
  • 1 tbsp sugar (optional, adjust to taste)
    • For Assembly
  • 200 g ladyfinger biscuits (savoiardi, eggless if available)
    • For Garnish
  • 1 tbsp cocoa powder (unsweetened)
  • Dried rose petals (edible, optional)
  • White chocolate shavings (optional)
Instructions
    Prepare the Coffee Soak
  1. 1
    Brew strong coffee and allow it to cool completely. Stir in sugar if you prefer a slightly sweet soak. Set aside at room temperature—hot coffee can break the biscuits too quickly.
    2. Make the Rose Mascarpone Cream
  2. 2
    In a large bowl, whisk the cold mascarpone cheese until smooth and lump-free. In a separate bowl, whip the chilled cream until soft peaks form. Gradually add powdered sugar and continue whipping until medium peaks form. Gently fold the whipped cream into the mascarpone using a spatula. Add rose syrup, rose water, and vanilla extract, folding gently to keep the mixture light and airy.
    3. Soak the Ladyfingers
  3. 3
    Quickly dip each ladyfinger into the cooled coffee for 1–2 seconds per side. Do not oversoak—the biscuits should be moist but not soggy.
    4. Assemble the Tiramisu
  4. 4
    Arrange a layer of soaked ladyfingers at the bottom of a glass dish or serving tray. Spread an even layer of rose mascarpone cream over the biscuits. Repeat the layers until all ingredients are used, finishing with a smooth cream layer on top.
    5. Chill and Set
  5. 5
    Cover the dish with plastic wrap and refrigerate for at least 6–8 hours, preferably overnight. This resting time allows the flavors to blend and the dessert to set properly.
    6. Garnish and Serve
  6. 6
    Before serving, dust the top lightly with cocoa powder. Garnish with edible dried rose petals and white chocolate shavings for a refined finish. Slice gently and serve chilled.
Note

For a stronger rose flavor, increase rose syrup slightly but avoid adding too much rose water, as it can overpower the dessert.

Store leftovers covered in the refrigerator for up to 3 days.

You can make individual portions using dessert glasses for parties or events.

For a completely egg-free option, ensure the ladyfingers used are eggless.

Keywords: no-bake dessert, tiramisu, rose dessert, elegant dessert, party dessert
Read it online: https://petitepanini.com/recipe/rose-tiramisu-recipe/