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Rasmalai tiramisu

Rasmalai cake

Viola
Italian tiramisu meets Indian Rasmalai in this amazing dessert fusion, say hello to Rasmalai Tiramisu! Saffron and rose syrup soaked layfingers layered with saffron cardamom mascarpone cream and topped with pieces of rasmalai, this is the ultimate festive treat for entertaining and makes for the perfect gift when made in jars.
4.60 from 10 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Desserts
Cuisine Indian, Indian Fusion, Italian
Servings 8
Calories 389 kcal

Ingredients
 
 

Instructions
 

Saffron rose soaking syrup

  • Crush the saffron strands in a mortar and pestle into a coarse powder. Heat the water until warm and add in the sugar. Mix until the sugar is completely dissolved. Now add in half the crushed saffron into the syrup and turn off the heat. Let the syrup cool down. After the syrup has cooled, mix in the rose water.
    You can also skip this step and use the rasmalai milk instead! See notes below.

Saffron cardamom mascarpone cream

  • Meanwhile, soak the other half of the crushed saffron in a few tablespoons of the heavy cream for about 15 minutes. Into a bowl or stand mixer, add in the heavy cream along with the saffron soaked heavy cream and cardamom powder. Whisk it on medium high speed until you get soft peaks.
  • Into another large bowl, add in the mascarpone cheese. Now add in the sweetened condensed milk and whisk them together until smooth.
  • A little at a time, fold the whipped cream into the mascarpone mixture. The finished mascarpone cream should be smooth and thick.

Assemble the rasmalai tiramisu

  • If you are making the cake in a springform pan, line the bottom with parchment paper and the sides with a cake collar.
  • Dip the ladyfinger biscuits in the saffron rose syrup very briefly on each side and place them in the bottom of your cake pan/jar. You can fill any gaps with broken sponge fingers to fit. Top with some of the mascarpone cream and spread out into an even layer.
  • Repeat these saffron syrup soaked lady fingers and mascarpone cream layers once more (and as many times as you like). After assembling, cover the cakes carefully and refrigerate them for 12-24 hours before serving for the best flavor.
  • Pipe on more of the mascarpone cream on top and decorate with pistachios, chopped rasmalai and gold leaf before serving.

Notes

  • Replace the saffron rose syrup with rasmalai thickened milk instead. Amp up the flavor of store bought rasmalai milk by adding some crushed saffron and rose water, if you're using it as the soaking syrup.
  • Use any wafer cookies instead of ladyfinger biscuits if you can't find them. Neutral biscuits and cookies will work well here and if they are not as delicate as ladyfingers then soak them for a bit longer so they can soften well.
  • Keep the mascarpone cheese out at room temperature before whipping. This helps it blend better with the airy whipped cream. You only need to place it out for about 15 minutes.
  • Replace mascarpone cheese with cream cheese if you can't find it. You will need to place it out at room temperature for 1-2 hours before mixing.

Estimated Nutrition

Nutrition Facts
Rasmalai cake
Calories
389
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
17
g
106
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
122
mg
41
%
Sodium
 
105
mg
5
%
Potassium
 
210
mg
6
%
Carbohydrates
 
27
g
9
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
7
g
14
%
Vitamin A
 
1615
IU
32
%
Vitamin C
 
4
mg
5
%
Calcium
 
139
mg
14
%
Iron
 
1
mg
6
%
*Percent Daily Values are based on a 2000 calorie diet.
*Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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