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