Rasmalai Tiramisu

Hey y'all! If you love both classic Italian tiramisu and the rich, fragrant delights of Indian rasmalai, this Rasmalai Tiramisu is your new go-to fusion dessert. Imagine the creamy, pillowy goodness of homemade rasmalai paired with espresso-soaked ladyfingers and a cardamom-kissed mascarpone—it's the ultimate showstopper for parties, festive gatherings, or whenever you crave something unforgettable. Trust me, this treat is creamy, decadent, and downright irresistible. Let's get cooking!

Why You'll Love This Rasmalai Tiramisu

• Combines the best flavors of Indian and Italian desserts in one stunning dish.
• Super easy to assemble—no baking required!
• Creamy, spongy, and scented with saffron and cardamom for a unique taste.
• Perfect make-ahead dessert for parties, festivals, or family nights.
• Visually gorgeous and sure to impress your guests.

Ingredients for Rasmalai Tiramisu

• 12 store-bought or homemade rasmalai pieces (about 500g)
• 1 cup reserved rasmalai milk (ras) or sweetened condensed milk (see Serious Eats for rasmalai instructions)
• 200g (7 oz) ladyfinger biscuits (savoiardi)
• ½ cup hot espresso or strong brewed coffee
• ½ teaspoon ground cardamom
• 1 pinch saffron threads
• 250g (8 oz) mascarpone cheese, room temperature
• 1 cup heavy cream, chilled
• ⅓ cup powdered sugar
• 1 teaspoon rose water (optional)
• 2 tablespoons chopped pistachios (for garnish)
• Edible dried rose petals (for garnish, optional)

Directions: How to Make Rasmalai Tiramisu

Step 1: Prepare the Mascarpone Layer

1. In a medium mixing bowl, whip the cold heavy cream until soft peaks form (about 2-3 minutes).
2. Add mascarpone cheese, powdered sugar, ground cardamom, and rose water. Continue whipping on medium speed until smooth and fluffy (about 1-2 minutes). Take care not to overwhip.

Step 2: Infuse the Rasmalai

1. Gently squeeze excess syrup from the rasmalai pieces and reserve the ras for layering.
2. Warm the reserved rasmalai milk with saffron threads until fragrant (no need to boil), then let it cool.

Step 3: Assemble the Rasmalai Tiramisu Layers

1. Dip ladyfinger biscuits quickly in hot espresso (about 1 second per side) and line the bottom of a 9x9-inch (23x23 cm) dish or trifle bowl.
2. Layer half the mascarpone mixture evenly over the ladyfingers.
3. Arrange half the rasmalai pieces on top and drizzle some saffron ras over them.
4. Repeat the layers with remaining ladyfingers, mascarpone mixture, and rasmalai. Drizzle more ras as desired.

Step 4: Chill and Garnish Your Rasmalai Tiramisu

1. Cover the dish and chill in the refrigerator for at least 4 hours, or overnight for best flavor and firm texture.
2. Before serving, garnish with chopped pistachios and edible rose petals.

Notes for the Best Rasmalai Tiramisu

• Use high-quality, fresh mascarpone for the silkiest texture—see why mascarpone matters.
• If you want homemade rasmalai, allow extra prep time—but store-bought works beautifully for convenience!
• You can adjust cardamom and rose water to taste for a stronger Indian essence.

Rasmalai Tiramisu Variations

1. Mango Rasmalai Tiramisu: Spread a layer of mango pulp or diced fresh mango between tiramisu layers for a tropical twist.
2. Chocolate Rasmalai Tiramisu: Sprinkle cocoa powder between layers and add mini chocolate chips for a rich chocolate flavor.
3. No Coffee Version: Substitute coffee with more rasmalai milk or saffron-infused milk for caffeine-free enjoyment.

Required Equipment for Rasmalai Tiramisu

• Electric hand mixer or stand mixer
• Mixing bowls
• 9x9-inch (23x23 cm) baking dish or deep trifle bowl
• Measuring cups and spoons
• Spatula

Rasmalai Tiramisu Storage Instructions

• Cover and refrigerate for up to 3 days.
• Do not freeze; mascarpone and rasmalai textures do not thaw well.
• Store leftovers chilled and consume within 72 hours for optimal flavor and texture.

Suggested Pairings and Serving Recommendations

• Serve chilled, cut into squares or scooped into bowls for a beautiful presentation.
• Pair with masala chai, espresso, or a light sparkling wine.
• Top with extra pistachios, rose petals, or fresh berries for festive flair.

Pro Tips for Perfect Rasmalai Tiramisu

• Let tiramisu set overnight for best texture and melding of flavors (BBC Good Food recommends this for all tiramisus).
• Use cold heavy cream and room temperature mascarpone for the fluffiest filling.
• Briefly dip each ladyfinger in coffee to prevent sogginess; a second or two is enough.

FAQ about Rasmalai Tiramisu

Can I make Rasmalai Tiramisu ahead of time?

Absolutely! It's actually better when made at least 4 hours ahead or the night before to let the flavors meld.

What if I don't have mascarpone?

You can substitute with a blend of cream cheese and heavy cream for a similar creamy base.

Is Rasmalai Tiramisu vegetarian?

Yes, this recipe is fully vegetarian assuming all ingredients (including rasmalai and ladyfingers) are egg-free or vegetarian-friendly.

Prep Time: 25 minutes
Total Time: 30 minutes (plus 4 hours chilling)

★★★★★ 4.20 from 177 ratings

Rasmalai Tiramisu

yield: 6 servings

prep: 30 mins

cook: 10 mins

total: 40 mins

Rasmalai Tiramisu is a delightful fusion dessert combining the creamy goodness of classic Italian tiramisu with the rich, fragrant flavors of Indian rasmalai. Layers of soaked rasmalai, mascarpone cream, and aromatic saffron milk create a unique and refreshing twist on a beloved favorite.

🖨️ Print Pin Recipe

Ingredients

• 6 pieces rasmalai (homemade or store-bought)
• 1 cup rasmalai milk (reserved from rasmalai)
• 250 grams mascarpone cheese
• ¾ cup heavy cream
• ½ cup powdered sugar
• ½ teaspoon ground cardamom
• A pinch of saffron threads
• 2 tablespoons chopped pistachios (for garnish)

Instructions

1. 1
   In a small saucepan, warm the rasmalai milk gently with saffron threads and ground cardamom. Allow to cool completely.
2. 2
   In a large bowl, whisk together mascarpone cheese, heavy cream, and powdered sugar until smooth and fluffy.
3. 3
   Squeeze excess milk from rasmalai pieces and slice each piece in half horizontally to get thinner layers.
4. 4
   Dip sliced rasmalai pieces briefly in the cooled saffron milk, then arrange them as the first layer in a serving dish.
5. 5
   Spread half of the mascarpone mixture evenly over the rasmalai layer. Repeat layers with remaining rasmalai and cream.
6. 6
   Chill the dessert for at least 2 hours. Garnish with chopped pistachios before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340cal

Protein: 7 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 33 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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