Description
An elegant twist on classic Italian tiramisu, this rose-infused dessert features delicate floral notes, layers of coffee-dipped ladyfingers, and cloud-like mascarpone cream. No baking required, perfect for special occasions, and even better the next day!
Ingredients
8 oz mascarpone cheese, room temperature
1 cup heavy cream, cold
1/3 cup powdered sugar
1–2 teaspoons rose water (start with 1 tsp)
1/2 teaspoon vanilla extract
24–30 ladyfinger biscuits (savoiardi)
3/4 cup whole milk
Dried rose petals for garnish (optional)
Cocoa powder or crushed pistachios for dusting (optional)
Instructions
1. Chill mixing bowls and beaters in freezer for 15 minutes. Measure all ingredients.
2. In a cold mixing bowl, whip heavy cream with electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
3. In a separate bowl, mix mascarpone cheese, powdered sugar, vanilla extract, and 1 teaspoon rose water with spatula until smooth and lump-free.
4. Gently fold whipped cream into mascarpone mixture using broad, sweeping motions to preserve airiness.
5. Cover and refrigerate cream mixture for 30 minutes to set and meld flavors.
6. Pour milk into shallow dish. Quickly dip each ladyfinger for 1 second per side—just moistened, not soggy.
7. Arrange dipped ladyfingers in single layer in 8×8-inch or 9×9-inch dish.
8. Spread half of mascarpone cream mixture evenly over first layer of ladyfingers.
9. Add second layer of dipped ladyfingers on top of cream.
10. Spread remaining cream mixture over second layer, smoothing top with spatula.
11. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
12. Before serving, garnish with dried rose petals and dust with cocoa powder or crushed pistachios if desired.
Notes
Rose water intensity varies by brand—always start with less and taste. You can add more, but you can’t remove it.
The tiramisu MUST chill for at least 6 hours. Overnight is ideal for best texture and flavor development.
Don’t oversoak ladyfingers—a quick 1-second dip per side is sufficient. They’ll continue absorbing moisture as it chills.
Use culinary-grade rose water (like Cortas, Nielsen-Massey, or Sadaf), not cosmetic rose water.
This dessert tastes even better on day 2 and keeps refrigerated for up to 3 days covered.
For Persian variation: Add crushed pistachios between layers and reduce rose water to 1 tsp, adding 1/2 tsp orange blossom water.
For cardamom twist: Add 1/4 teaspoon ground cardamom to mascarpone mixture.
Do not freeze—cream texture suffers when thawed. This dessert is best kept refrigerated.
Make sure dried rose petals are food-grade/culinary if using for garnish.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian, Middle Eastern Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 12g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 75mg
Keywords: rose tiramisu, no bake dessert, mascarpone dessert, floral tiramisu, elegant dessert, make ahead dessert, Italian dessert, rose water recipe