This Eggless Rose Tiramisu Rusk is a delicate, floral twist on the classic tiramisu. Featuring crispy rusk biscuits soaked in fragrant rose syrup, layered with creamy mascarpone filling, and finished with a light pink rose-flavored frosting, this dessert is both beautiful and irresistibly delicious.

Why You’ll Love This Recipe

Eggless & No-Bake – A quick and effortless dessert that requires no baking.
Floral & Fragrant – Infused with rose syrup, rose water, and cardamom for an aromatic touch.
Perfectly Creamy & Crunchy – The crisp rusk biscuits soften into a cake-like texture while maintaining structure.
Great for Special Occasions – A stunning dessert for festivals, parties, or afternoon tea.
Customizable & Elegant – Garnish with pistachios, dried rose petals, or edible silver leaf.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Layers:

Rusk biscuits (or toasted bread slices)
Rose syrup (diluted with water)
Heavy cream
Mascarpone cheese
Condensed milk
Rose water
Cardamom powder

For the Rose Frosting:

Whipping cream
Powdered sugar
Rose syrup
Pink food coloring (optional)

For Garnish:

Crushed pistachios
Dried rose petals
Whipped cream (for decoration)

Directions

1. Prepare the Creamy Mascarpone Filling:

In a mixing bowl, whip heavy cream, mascarpone, condensed milk, rose water, and cardamom powder until smooth and fluffy.

2. Soak the Rusk Biscuits:

Quickly dip each rusk biscuit into the diluted rose syrup, ensuring they absorb some moisture but do not become soggy.

3. Assemble the Tiramisu:

Arrange a layer of soaked rusk biscuits in a glass dish.
Spread half of the mascarpone mixture evenly over the biscuits.
Repeat with another layer of soaked rusks and the remaining mascarpone filling.

4. Make the Rose Frosting:

In a separate bowl, whip cream, powdered sugar, rose syrup, and pink food coloring until soft peaks form.
Spread the rose frosting over the tiramisu and smooth it out.

5. Garnish & Chill:

Decorate with piped whipped cream, crushed pistachios, and dried rose petals.
Refrigerate for at least 4 hours or overnight to let the flavors meld.

6. Serve & Enjoy!

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes (plus chilling time)
Servings: 8
Calories: 280 kcal per serving

Variations

Nutty Crunch – Add chopped almonds, cashews, or silvered pistachios for texture.
Chocolate Rose Fusion – Sprinkle cocoa powder between layers for a floral-chocolate twist.
Lighter Version – Replace mascarpone with Greek yogurt for a healthier take.
Coconut Rose Blend – Mix shredded coconut into the frosting for an exotic touch.
Saffron Elegance – Add a pinch of saffron to the mascarpone cream for extra richness.

Storage/Reheating

Storage: Keep in an airtight container in the fridge for up to 3 days.
Freezing: Not recommended, as the whipped cream and mascarpone may lose texture.
Serving: Best served chilled for the perfect creamy texture.

FAQs

Can I make this dessert ahead of time?

Yes! This tiramisu tastes even better after chilling overnight, allowing the flavors to deepen.

What can I use instead of rusk biscuits?

You can use toasted bread slices, digestive biscuits, or ladyfingers as a substitute.

Is this dessert overly sweet?

No! The balance of rose syrup, mascarpone, and condensed milk creates a light, floral sweetness without being overpowering.

Can I make it without condensed milk?

Yes! Swap condensed milk for honey or maple syrup for a naturally sweetened version.

What can I serve with this tiramisu?

It pairs wonderfully with rose chai, saffron milk, or a cup of mint tea.

Conclusion

This Eggless Rose Tiramisu Rusk is a floral, creamy, and elegant dessert that’s quick to make yet rich in flavor. With its light rose aroma, soft layers, and crunchy pistachios, it’s perfect for celebrations, afternoon tea, or special gatherings. Try it today and indulge in a taste of luxury!

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A delicate, floral twist on classic tiramisu, this eggless rose tiramisu rusk features layers of crispy rusk biscuits soaked in rose syrup, a creamy mascarpone filling, and a dreamy pink rose-flavored frosting. A perfect fusion of flavors and textures!

Author: Asma
Prep Time: 15 minutes
Total Time: 15 minutes (+ chilling time)
Yield: 8 servings 1x
Category: Dessert, No-Bake
Method: Assembled, Chilled
Cuisine: Indian Fusion, Floral Desserts
Diet: Vegetarian

Instructions

Prepare the Mascarpone Filling:
- In a mixing bowl, whip heavy cream, mascarpone, condensed milk, rose water, and cardamom powder until smooth and fluffy.
Soak the Rusk Biscuits:
- Quickly dip each rusk biscuit into the diluted rose syrup, ensuring they absorb moisture but do not become soggy.
Assemble the Tiramisu:
- Arrange a layer of soaked rusk biscuits in a glass dish.
- Spread half of the mascarpone mixture evenly over the biscuits.
- Repeat with another layer of soaked rusk biscuits and the remaining mascarpone filling.
Make the Rose Frosting:
- In a separate bowl, whip whipping cream, powdered sugar, rose syrup, and pink food coloring until soft peaks form.
- Spread the rose frosting over the tiramisu and smooth it out.
Garnish & Chill:
- Garnish with piped whipped cream, crushed pistachios, and dried rose petals.
- Refrigerate for at least 4 hours or overnight to let the flavors meld.
Serve & Enjoy:
- Serve chilled and enjoy this beautifully floral and creamy dessert!

Notes

For a nut-free version, omit pistachios and garnish with edible silver foil or saffron strands.
Swap rusk biscuits for vanilla sponge cake slices for a softer texture.
Store leftovers in the fridge for up to 3 days.