Rose Tiramisu with Mascarpone
This Rose Tiramisu with Mascarpone is a simple yet elegant take on the classic dessert, perfect for anyone looking to try something a little different. The recipe uses rosewater to add a subtle floral flavor that pairs beautifully with the creamy mascarpone and light layers of ladyfingers. It’s not overly complicated, making it a great option for both casual gatherings and special occasions.
Served in individual dessert cups, this Rose Flavored Tiramisu is easy to portion and looks lovely on a table, whether it’s for a dinner party or even a wedding dessert table. The rosewater adds a unique touch, while the edible rose petals and dried rosebuds on top give it a pretty finish. If you’re a fan of tiramisu or just want to try a dessert with a hint of floral sweetness, this recipe is worth a shot. Plus, it’s make-ahead friendly, so you can prepare it the night before and let it chill until you’re ready to serve.
Reasons why you’ll love this recipe♡
- Unique Flavor Twist: The addition of rosewater gives this tiramisu a subtle, floral flavor that sets it apart from the traditional coffee-based version. It’s a refreshing change for those who enjoy trying new and unique dessert combinations.
- Make-Ahead Convenience: This recipe can be prepared in advance and left to chill in the fridge overnight, making it a stress-free dessert option for parties, dinners, or even a wedding dessert table. It’s ready when you are!
- Creamy and Light Texture: The combination of whipped cream and mascarpone creates a rich yet airy filling that pairs perfectly with the soft, rosewater-soaked ladyfingers. It’s indulgent without being overly heavy.
Ingredients you’ll need for this recipe
Step by Step Guide
1. In a large mixing bowl, beat the mascarpone cheese until smooth.
2. In another bowl, whip the heavy cream and powdered sugar together until soft peaks form.
3. Carefully fold the whipped cream into the mascarpone cheese.
4. Stir in the rosewater and mix until well combined. Adjust the amount of rosewater to suit your taste.
5. In a shallow dish, combine the warm milk with 1 tablespoon of rosewater.
6. Briefly dip each ladyfinger into the milk mixture for 1–2 seconds, being careful not to oversoak.
7. In an 8×8-inch dish (or individual molds/glasses), arrange a layer of dipped ladyfingers.
8. Spoon half of the mascarpone cream mixture over the layer of ladyfingers.
9. Add another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the surface.
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10. Wrap the dish with plastic and refrigerate for at least 4 hours, or overnight.
11. Before serving, lightly dust the top with powdered sugar.
12. Decorate with edible rose petals and dried rosebuds.
Recipe FAQ
Q: Can I use something other than mascarpone cheese?
A: Yes, you can substitute mascarpone with cream cheese, but the texture and flavor will be slightly different. Mascarpone is creamier and less tangy.
Q: How strong is the rose flavor?
A: The rose flavor is subtle but noticeable. You can adjust the amount of rosewater to suit your taste; start with less and add more if needed.
Q: Can I make this recipe without alcohol?
A: This recipe doesn’t include alcohol, so it’s already alcohol-free. The flavor comes from rosewater and the creamy mascarpone mixture.
Q: How long does this tiramisu need to chill?
A: It should chill for at least 4 hours, but overnight is ideal to allow the flavors to meld and the layers to set.
Q: Can I use fresh roses for decoration?
A: Only use edible rose petals or dried rosebuds labeled as food-safe. Fresh roses from a florist may contain pesticides or chemicals.
Q: Can I make this recipe in one large dish instead of individual cups?
A: Yes, you can use an 8×8-inch dish or a similar-sized container for a traditional tiramisu presentation.
Q: How do I store leftovers?
A: Cover the tiramisu with plastic wrap or store it in an airtight container in the fridge for up to 3 days.
Q: Can I freeze this tiramisu?
A: Freezing is not recommended, as the texture of the mascarpone and cream may change when thawed.
Q: What can I use instead of ladyfingers?
A: If you can’t find ladyfingers, you can use sponge cake or pound cake cut into strips. Just dip them lightly in the rosewater-milk mixture.
Q: Can I reduce the sugar in this recipe?
A: Yes, you can reduce the powdered sugar slightly, but keep in mind it may affect the sweetness and texture of the cream.
Q: Is rosewater easy to find?
A: Rosewater is available in most grocery stores (often in the baking or international aisle) or online. Look for food-grade rosewater.
Q: Can I add other flavors to this recipe?
A: Yes, you can experiment with adding a hint of vanilla extract or even a touch of citrus zest for extra depth.
Q: How do I prevent the ladyfingers from getting too soggy?
A: Dip the ladyfingers quickly (1–2 seconds) in the rosewater-milk mixture. They should be moist but not falling apart.
Q: Can I make this recipe vegan?
A: You’d need to substitute the mascarpone, heavy cream, and milk with vegan alternatives, such as coconut cream and plant-based milk, and use vegan ladyfingers.
Q: Can I double the recipe for a larger crowd?
A: Absolutely! Simply double all the ingredients and use a larger dish or more individual cups to accommodate the extra servings.
Rose Tiramisu with Mascarpone
Ingredients
- 1 cup heavy cream, chilled (240ml)
- 8 oz mascarpone cheese (225 g)
- 20-24 ladyfingers (savoiardi biscuits)
- 1/2 cup powdered sugar (60g)
- 2 tsp rosewater (adjust to taste)
- 1 tbsp rosewater
- 1 cup warm milk (240 ml)
- dried rosebuds
- edible rose petals
- powdered sugar
Instructions
- In a large mixing bowl, beat the mascarpone cheese until smooth.
- In another bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- Carefully fold the whipped cream into the mascarpone cheese.
- Stir in the rosewater and mix until well combined. Adjust the amount of rosewater to suit your taste.
- In a shallow dish, combine the warm milk with 1 tablespoon of rosewater.
- Briefly dip each ladyfinger into the milk mixture for 1–2 seconds, being careful not to oversoak.
- In an 8×8-inch dish (or individual molds/glasses), arrange a layer of dipped ladyfingers.
- Spoon half of the mascarpone cream mixture over the layer of ladyfingers.
- Add another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the surface.
- Wrap the dish with plastic and refrigerate for at least 4 hours, or overnight.
- Before serving, lightly dust the top with powdered sugar.
- Decorate with edible rose petals and dried rosebuds.
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