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.

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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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 1/2 cup powdered sugar and a few drops of rose essence until smooth and creamy.
In another chilled bowl, whip the heavy cream with 1/4 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.

Notes

Substitute rose syrup with raspberry syrup for a fruity variation.

Add a layer of crushed pistachios between mascarpone layers for extra crunch.

Use almond extract instead of rose essence for a nutty flavor.

Sprinkle cocoa powder on top for a fusion twist.

Add thin slices of fresh strawberries for a refreshing contrast.

Store in an airtight container in the fridge for up to 3 days. Serve chilled.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 28 g
Sodium: 50 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 75 mg