Rasmalai tiramisu. You won’t believe how easy it is to make this beautiful tiramisu inspired rasmalai cake. You don’t need any fancy ingredients - just a few ladyfinger biscuits, and saffron and cardamom infused mascarpone filling are all you need to make this stunning dessert. Chopped nuts and rose petals complete the look!
When it comes to recreating a classic dessert, sky is the limit. You won’t find a sweet treat that’s more appealing than a delicious slice of fusion dessert, given the level of flavor hidden in them. To be exact, they come with a slew of different flavors, combining the best of two cuisines.
Rasmalai tiramisu. Ladyfinger (saviorardi) biscuits, rasmalai cream and cardamom spiced mascarpone are combined together to make a stunning dessert. Each element of this dish brings in unique flavor and taste making the final dish so addicting. What’s more, the rasmalai cream and mascarpone filling are infused with saffron and cardamom for next level decadence.
Rasmalai Tiramisu Recipe
Saffron milk - The beautiful yellow combination of saffron and milk. Make sure the milk is lukewarm and lightly crush the saffron strands to release that gorgeous color.
Rasmalai cream - It’s simply the basic cream of classic rasmalai that gives it the unique taste. To make this, just simmer all the ingredients together in a saucepan - milk, condensed milk, saffron milk and ground cardamom. Boiling actually thickens the milk. Ideally, the consistency of the cream needs to be thick with pouring consistency.
Mascarpone filling - The rasmalai inspired mascarpone is essential in this recipe. Start with combining mascarpone, condensed milk, saffron milk, sugar and rasmalai cream. When you get soft peaks, fold in the whipped cream.
Assemble rasmalai tiramisu - The basics of the assembly is similar to tiramisu with alternating layers of lady fingers and tiramisu filling. I really love to decorate it with chopped pistachios and rose petals.
More Tiramisu Recipes:
Rasmalai Tiramisu | Video
Ingredients
Saffron milk:
- 3 tablespoons warm milk
- 5-6 saffron strands lightly crushed
Rasmalai cream:
- 1 and ½ cups milk
- 200 g condensed milk
- 2 tablespoons saffron milk
- 1 teaspoon ground cardamom cardamom powder
Mascarpone filling:
- 1 cup fresh heavy cream thickened cream
- 500 g mascarpone cheese
- 200 g condensed milk
- ⅓ cup powdered icing sugar
- 1 tablespoon saffron milk
- 1 tablespoon rasmalai cream
Assemble:
- 20 lady finger saviorardi biscuits
Decorate:
- Chopped pistachios
- Rose petals
Instructions
Make saffron milk:
- Combine together warm milk and saffron in a bowl. Set aside for 10 minutes.
Make rasmalai cream:
- Place milk, condensed milk, saffron milk and ground cardamom in a saucepan over medium heat-high heat.
- Bring to a boil.
- Simmer for about 5-10 minutes or until slightly thickened.
- Allow to cool completely. Set aside.
Mascarpone filling:
- Using an electric hand mixer or stand mixer with a whisk attachment, whip cream for about 3-4 minutes or until soft peaks form. Set aside.
- Place mascarpone cheese, condensed milk, saffron milk, rasmalai cream and sugar in a bowl.
- Using the mixer with whisk attachment, beat for 2-3 minutes or until smooth and creamy. Fold in whipped cream. Set aside.
Assemble:
- Working one at a time, dip the ladyfinger biscuits in rasmalai cream, and arrange at the bottom of a 8” x 8” baking dish in a single layer.
- Break the biscuits in halves as needed to fill in any gaps.
- Top with half of mascarpone filling.
- Repeat with the remaining ladyfinger biscuits and mascarpone filling.
- Cover with a plastic wrap and let chill in the refrigerator for at least 4 hours or overnight.
- Before serving, decorate with chopped pistachios and rose petals.
- Slice or scoop to serve.
Video
Nutrition
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