Name: Rose Tiramisu
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 1 cup rose syrup; 1 cup full fat milk; 1 teaspoon rose water; 1 cup mascarpone cheese, very cold; 1/2 cup powdered sugar; A few drops rose essence; 1 cup heavy cream; 1/4 cup powdered sugar; 1 pack ladyfinger cookies; Food grade rose buds, as needed; Silvered pistachios, as needed

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Rose Tiramisu a luxurious no-bake dessert with delicate floral notes, creamy mascarpone layers, and soft rose-soaked ladyfingers. I love how elegant and fragrant this eggless treat feels, perfect for special occasions or when I want something indulgent without baking.

Rose Tiramisu

Ingredients

1 cup rose syrup

1 cup full fat milk

1 teaspoon rose water

1 cup mascarpone cheese, very cold

½ cup powdered sugar

A few drops rose essence

1 cup heavy cream

¼ cup powdered sugar

1 pack ladyfinger cookies

Food grade rose buds, as needed

Silvered pistachios, as needed

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, whisk together the rose syrup, full fat milk, and rose water until smooth. I let it sit for 5 minutes so the flavors meld beautifully.

In a separate bowl, I beat the cold mascarpone cheese with ½ cup powdered sugar and a few drops of rose essence until smooth and creamy.

In another chilled bowl, I whip the heavy cream with ¼ cup powdered sugar until soft peaks form.

I quickly dip each ladyfinger into the rose milk mixture, making sure they are coated but not soggy, and arrange them in a single layer in the bottom of an 8x8-inch dish.

I spread half of the mascarpone mixture over the ladyfingers in an even layer.

I add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture over the top.

I cover and refrigerate for at least 6 hours, or overnight for the best texture.

Before serving, I garnish with food grade rose buds and silvered pistachios. I slice and serve chilled.

Servings and timing

Prep Time: 30 minutes

Cooking Time: 0 minutes

Total Time: 6 hours 30 minutes

Servings: 8

Variations

I sometimes try these variations to make the dessert even more interesting:

I swap rose syrup for raspberry syrup for a fruity twist.

I add a layer of crushed pistachios between the mascarpone layers for extra crunch.

I use almond extract instead of rose essence for a nutty, aromatic flavor.

I sprinkle cocoa powder on top for a fusion tiramisu experience.

I add thin slices of fresh strawberries for a refreshing contrast.

Storage/Reheating

I store this tiramisu in an airtight container in the fridge for up to 3 days. Since it’s a no-bake dessert, I never heat it. I always serve it chilled, as it keeps the mascarpone creamy and the flavors vibrant.

FAQs

Can I make this tiramisu ahead of time?

Yes, I often make it the night before. Refrigerating overnight allows the flavors to meld and the ladyfingers to soften perfectly.

Can I use regular sugar instead of powdered sugar?

I recommend powdered sugar because it dissolves easily and keeps the cream smooth, but I have used finely granulated sugar with good results.

Is it possible to make this vegan?

I haven’t tried a fully vegan version, but I imagine using vegan mascarpone and coconut cream could work. The rose flavor would remain lovely.

Can I substitute the ladyfingers?

I sometimes use sponge cake or pound cake slices. I make sure to dip them quickly in the rose milk so they don’t get too soggy.

How do I keep the tiramisu from becoming too watery?

I gently dip the ladyfingers and avoid soaking them. I also ensure the mascarpone mixture isn’t too loose. This keeps the layers creamy but structured.

Conclusion

I love this rose tiramisu for its delicate floral flavor, creamy texture, and effortless elegance. It’s my go-to no-bake dessert when I want something special without the fuss. Every slice feels like a little indulgent moment, and it never fails to impress.

📖 Recipe:

Rose Tiramisu

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Author: Cheryl
Total Time: 6 hours 30 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A luxurious no-bake dessert featuring creamy mascarpone layers, soft rose-soaked ladyfingers, and delicate floral notes. Perfect for special occasions or an indulgent treat.

Instructions

In a medium bowl, whisk together the rose syrup, full fat milk, and rose water until smooth. Let it sit for 5 minutes.
In a separate bowl, beat the cold mascarpone cheese with ½ cup powdered sugar and a few drops of rose essence until smooth and creamy.
In another chilled bowl, whip the heavy cream with ¼ cup powdered sugar until soft peaks form.
Quickly dip each ladyfinger into the rose milk mixture, coating but not soaking, and arrange in a single layer in the bottom of an 8x8-inch dish.
Spread half of the mascarpone mixture over the ladyfingers evenly.
Add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.
Cover and refrigerate for at least 6 hours, or overnight for best texture.
Before serving, garnish with food grade rose buds and silvered pistachios. Slice and serve chilled.