Rose Tiramisu with Mascarpone
This elegant twist on classic tiramisu swaps coffee and cocoa for the subtle, floral notes of rose.
Perfect for spring gatherings or whenever you want something a little different, this no-bake dessert layers delicate ladyfingers with a cloud-like mascarpone cream, all gently perfumed with rosewater.
While traditional tiramisu is bold and rich, this version is light and romantic—crowned with a scatter of rose petals that make each serving look over-the-top special.
Best of all, you can make it ahead and let it chill until you’re ready to serve.
Ingredients You’ll Need
For the Cream Layer:
8 oz (225 g) mascarpone cheese
1 cup (240 ml) heavy cream, chilled
1/2 cup (60 g) powdered sugar
2 tsp rosewater (adjust to taste)
For the Layers:
20–24 ladyfingers (savoiardi biscuits)
1 cup (240 ml) warm milk
1 tbsp rosewater
For Decoration:
Edible rose petals
Dried rosebuds
Powdered sugar (for dusting)
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How to Make Rose Tiramisu in Cups
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 8×8-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.
Rose Tiramisu with Mascarpone
This Rose Tiramisu is a delicate and floral twist on the classic Italian dessert. Made with layers of rosewater-infused mascarpone cream and soft ladyfingers, it’s an elegant and romantic treat perfect for special occasions.
- Total Time: 15 minutes
- Yield: 4 hours 15 minutes
Ingredients
For the Cream Layer:
8 oz (225 g) mascarpone cheese
1 cup (240 ml) heavy cream, chilled
1/2 cup (60 g) powdered sugar
2 tsp rosewater (adjust to taste)
For the Layers:
20–24 ladyfingers (savoiardi biscuits)
1 cup (240 ml) warm milk
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 8×8-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.
- Prep Time: 15 minutes
