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 8x8-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.
