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Rose Tiramisu with Mascarpone

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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Servings 8

Ingredients
  

For the Cream Layer:

  • 8 oz mascarpone cheese 225 g
  • 1 cup heavy cream, chilled 240 ml
  • 1/2 cup powdered sugar 60 g
  • 2 tsp rosewater adjust to taste

For the Layers:

  • 20-24 ladyfingers savoiardi biscuits
  • 1 cup warm milk 240 ml
  • 1 tbsp rosewater

For Decoration:

  • Edible rose petals
  • Dried rosebuds
  • Powdered sugar for dusting

Instructions
 

  • In a large mixing bowl, whisk the mascarpone cheese until smooth.
  • In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
  • Gently fold the whipped cream into the mascarpone cheese.
  • Add rosewater and mix until well combined. Adjust rosewater to your preference.
  • In a shallow dish, mix the warm milk with 1 tbsp rosewater.
  • Quickly dip each ladyfinger into the milk mixture for 1–2 seconds. Do not oversoak.
  • In an 8x8-inch dish (or individual molds/glasses), place a layer of dipped ladyfingers.
  • Spread half of the mascarpone cream mixture over the ladyfingers.
  • Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Just before serving, dust the top lightly with powdered sugar.
  • Garnish with edible rose petals and dried rosebuds.
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