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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!

Ingredients

Units Scale

For the Layers:

  • 1215 rusk biscuits (or toasted bread slices)
  • 1/2 cup rose syrup (diluted with 1/2 cup water)
  • 1 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 1/4 cup condensed milk
  • 1 teaspoon rose water
  • 1/2 teaspoon cardamom powder

For the Rose Frosting:

  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon rose syrup
  • Pink food coloring (optional)

For Garnish:

  • Crushed pistachios
  • Dried rose petals
  • Whipped cream (piped for decoration)

Instructions

  1. Prepare the 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 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 rusk biscuits and the remaining mascarpone filling.
  4. 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.
  5. 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.
  6. 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.