Pink layers? Creamy mascarpone? Rose flavor that’s not too strong and ladyfingers you just dip real quick? That’s this Rose Tiramisu with Mascarpone.

I started making this rose tiramisu last year and people always look impressed when I serve it, plus many of my friends that tried it asked for the recipe (which I take as a positive sign). It’s got mascarpone and ladyfingers like regular tiramisu but with rose flavor instead of coffee. Sounds kind of weird at first maybe, but let me just say, it tastes really good and looks super pink and pretty.

The pink color and rose petals on top make it perfect for Valentine’s Day or really any time you want dessert that looks fancy. You don’t need to be some expert baker to make this. Yay! Just dip cookies and spread cream and wait for it to get cold. That’s basically it! The rosewater gives it this light flowery taste that’s nice with the creamy mascarpone. Takes a few hours in the fridge before you can eat it though so you’ve been warned – plan ahead.

Ingredients

For the Cream Layer:

8 oz mascarpone cheese
1 cup heavy cream, chilled
1/2 cup powdered sugar
2 tsp rosewater (adjust to taste)

For the Layers:

20–24 ladyfingers (savoiardi biscuits)
1 cup warm milk
1 tbsp rosewater

For Decoration:

Edible rose petals
Dried rosebuds
Powdered sugar (for dusting)

How to do it

Step 1: Make the mascarpone cream

Get your big bowl out. Whisk the mascarpone until there’s no lumps. Take another bowl now. Put the heavy cream and powdered sugar in it and whip it up until soft peaks happen. Takes a few minutes with a mixer! Now fold that whipped cream into the mascarpone real gentle. Don’t squish out all the air you just made.

Step 2: Add the rose flavor

Put 2 teaspoons rosewater in your cream. Mix it around. Taste it and see if you like it! Some people want more rose taste and some don’t. I usually just do 2 teaspoons but whatever you want is fine.

Step 3: Prep the ladyfingers

Take a shallow dish. Mix warm milk with 1 tablespoon rosewater in it. This part is really important so listen! Dip each ladyfinger in the milk for only 1 or 2 seconds. That’s it! If you leave them in too long they get gross and soggy and fall apart. I messed this up before so I know.

Step 4: Start layering

Get an 8×8 inch dish or some glasses. Put a layer of the dipped ladyfingers on the bottom of whatever you’re using.

Spread half the mascarpone cream on top. Make it even and smooth.

Step 5: Repeat the layers

Do it again! More dipped ladyfingers go on top of the cream now. Then put the rest of your mascarpone cream over that layer. Smooth the top out so it looks nice.

Step 6: Let it chill

Cover it with plastic wrap. Put the whole thing in the fridge and wait. It needs at least 4 hours but overnight is better if you can. This is when everything gets good together and the cookies get soft the right way.

Step 7: Make it pretty

Right before you eat it, sprinkle some powdered sugar on top. Then add the rose petals and dried rosebuds. This makes it look really special! Serve it cold.