If you have a soft spot for desserts that combine tradition with a playful twist, then the Rasmalai Tiramisu Recipe is a game changer you simply must try. This delightful fusion takes the beloved Indian sweet Rasmalai and marries it with the creamy, layered allure of Italian tiramisu, delivering a heavenly dessert that’s fragrant, rich, and utterly indulgent. Imagine silkily whipped cream and mascarpone mingling with cardamom-scented milk and soft sponge fingers soaked just enough to soak up all that aromatic goodness. It’s a celebration of flavors and textures that will charm every dessert lover at your table.
Ingredients You’ll Need
To create this enchanting Rasmalai Tiramisu Recipe, you only need a handful of carefully selected ingredients. Each one plays its part in building layers of flavor, creaminess, and the subtle floral notes that make this dessert shine.
- Saffron strands: Adds a golden hue and that unmistakable luxurious aroma.
- Ice cube: Used to gently bloom the saffron for maximum flavor.
- Whole milk (400 ml): The base for the fragrant milk mixture, giving richness and depth.
- Cardamom pods (10): Crushed lightly to infuse a warm, exotic spice.
- Rose water (1 tablespoon): Introducing a sweet floral note that elevates the milk.
- Double cream (500 ml): Whipped to create the luscious mascarpone mixture’s lightness.
- Egg whites (4): Whipped with sugar for volume and delicate texture.
- Granulated sugar (100g total): Divided to sweeten egg whites and yolks separately for perfect balance.
- Egg yolks (4): Whisked and gently cooked to form a custardy richness.
- Mascarpone (450g): The creamy heart of the tiramisu, smooth and indulgent.
- Vanilla extract (2 teaspoons): Adds familiar warmth and rounds out flavors.
- Cardamom powder (1 tablespoon): More spice to enhance the overall fragrant profile.
- Salt (1/4 teaspoon): Just a pinch to highlight and balance sweetness.
- Sponge fingers (40-45): Light and airy to soak up the flavorful milk without falling apart.
- Chopped pistachios (optional): For that added crunch and a splash of color on top.
How to Make Rasmalai Tiramisu Recipe
Step 1: Bloom the Saffron and Prepare Flavored Milk
Start by gently crushing the saffron strands and placing them with an ice cube in a small dish. This technique unlocks saffron’s vibrant color and subtle flavor without overheating. Once the ice cube melts, pour this saffron-infused water into a pot with the whole milk. Lightly crush the cardamom pods before adding them to the pot for an aromatic touch. Heat the milk over medium heat until it simmers, filling your kitchen with an irresistible fragrance. Turn off the heat and stir in rose water, then cover the pot and set it aside to infuse further.
Step 2: Whip the Cream and Egg Whites
While the milk cools, pour the double cream into a large bowl and whip it until firm peaks form—this ensures that the mascarpone mixture will be light and airy. In a separate clean bowl, whip egg whites until frothy, then slowly add half of the sugar (50g) as you keep whipping until stiff peaks form. This addition will lend your tiramisu that characteristic fluffy texture.
Step 3: Prepare the Egg Yolk Custard Base
Next, whisk together the egg yolks and remaining 50g of sugar in a heatproof bowl. Set this bowl over a pot of gently simmering water (making sure the bowl doesn’t touch the water) and continuously whisk for about 5 minutes. This step is key as it cooks the yolks gently, ensuring they thicken and lighten in color without scrambling, laying the foundation for a rich, silky custard.
Step 4: Combine Mascarpone Mixture
Remove the bowl from the heat and add mascarpone cheese, vanilla extract, cardamom powder, and salt to the egg yolk mixture. Whisk everything together until perfectly smooth. Then carefully fold in the whipped cream, followed by the fluffy egg whites, making sure there are no lumps. This delicate folding process keeps the mixture light and creamy—exactly what you want for your Rasmalai Tiramisu Recipe.
Step 5: Assemble the Layers
Grab a 9 by 12 inch dish to start layering. Quickly dip each sponge finger into the fragrant saffron and cardamom milk—just a brief dip to avoid sogginess. Lay down a layer of soaked sponge fingers evenly. Then spread half of the mascarpone mixture over the layer. Repeat this process with the remaining sponge fingers and mascarpone mixture for a perfect double-layered treat.
Step 6: Final Touch and Chill
Sprinkle chopped pistachios over the top if you like a bit of crunch and a pop of color. Cover the dish with plastic wrap and pop it into the refrigerator to chill overnight. This resting time is crucial, allowing the flavors to meld beautifully and the dessert to set to that luscious, creamy consistency we all crave.
How to Serve Rasmalai Tiramisu Recipe
Garnishes
To make your Rasmalai Tiramisu Recipe even more irresistible, garnish with chopped pistachios for crunch and color. You can also add a few edible rose petals or a light dusting of ground cardamom on top to amplify the floral and spice notes, making every bite a feast for the eyes as much as the palate.
Side Dishes
This dessert is a wonderful grand finale on its own, but pairing it with light, refreshing sides such as a chilled mango lassi or a simple rose-scented tea can round out the experience beautifully. The smooth, cool sweetness of these beverages complements the rich creaminess and aromatic spices of the tiramisu.
Creative Ways to Present
If you’re feeling fancy, serve individual portions in clear glasses to showcase the beautiful layered effect of the soaked sponge fingers and mascarpone cream. You can also add a drizzle of saffron syrup or a dollop of whipped cream crowned with pistachios and a saffron strand for an elegant touch that’s guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Rasmalai Tiramisu Recipe keeps beautifully in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or transfer to an airtight container to prevent it from absorbing other odors and to keep the texture just right.
Freezing
While fresh is best, you can freeze this dessert for up to 1 month. Freeze the tiramisu uncovered for a few hours, then wrap tightly with foil and plastic wrap to avoid freezer burn. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Since this is a creamy, chilled dessert, reheating is not recommended. It’s at its finest when served cold or at room temperature after resting in the fridge to maintain that delicate texture and flavor harmony.
FAQs
Can I use store-bought rasmalai instead of making the milk mixture?
Absolutely! Using store-bought rasmalai can save time. Just combine its syrup with some cardamom and rose water to mimic the traditional flavored milk, but nothing beats making the fresh milk mixture yourself for maximum aroma and freshness in this Rasmalai Tiramisu Recipe.
Is it safe to use raw eggs in this recipe?
This recipe involves gently cooking the egg yolks over simmering water, which reduces risk by thickening and partially cooking them. However, if you’re concerned, you can look for pasteurized eggs or egg substitutes suitable for desserts.
Can I make this dessert vegan or dairy-free?
Substituting dairy and eggs will require some experimentation. Coconut cream can replace double cream, and plant-based mascarpone alternatives are available, but replicating the exact richness and texture of the original Rasmalai Tiramisu Recipe will be challenging without eggs.
How long should I soak the sponge fingers?
Dip each sponge finger briefly in the flavored milk—just enough to coat without making them soggy. Soaking for more than a second or two will cause them to fall apart and negatively affect the texture.
Can I prepare this dessert a few hours before serving?
While you can assemble it a few hours ahead, chilling it overnight is recommended to allow all the flavors to meld and the dessert to set properly. Patience here truly rewards you with flawless texture and taste.
Final Thoughts
There’s something incredibly joyful about creating a Rasmalai Tiramisu Recipe that bridges cultures right in your own kitchen. The marriage of Indian nuances with Italian elegance delivers a dessert that’s rich, aromatic, and unforgettable. I wholeheartedly encourage you to give this recipe a go—trust me, every luscious bite will make you glad you did.
Print
Rasmalai Tiramisu Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 11 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion (Italian-Indian)
Description
A unique fusion dessert combining the classic Italian tiramisu with the rich flavors of Indian rasmalai. This Rasmalai Tiramisu features saffron-infused milk, fragrant cardamom, rose water, and layers of mascarpone cream with spongy finger biscuits, garnished with chopped pistachios for a decadent and elegant treat.
Ingredients
Milk mixture
- A few strands of saffron
- 1 ice cube
- 400 ml whole milk
- 10 cardamom pods
- 1 tablespoon rose water
Mascarpone mixture
- 500 ml double cream
- 4 egg whites
- 50g granulated sugar (for egg whites)
- 4 egg yolks
- 50g granulated sugar (for egg yolks)
- 450g mascarpone
- 2 teaspoons vanilla extract
- 1 tablespoon cardamom powder
- 1/4 teaspoon salt
Assembly
- Around 40–45 sponge fingers
- Chopped pistachios (optional)
Instructions
- Bloom the saffron: Crush the saffron strands and place them in a small dish with an ice cube. Let it sit until the ice cube melts completely to release the saffron’s color and aroma.
- Prepare milk mixture: Pour the saffron-infused water into a pot with whole milk. Slightly crush the cardamom pods and add them to the milk. Heat on medium until it simmers, then remove from heat and stir in the rose water. Cover and let it steep to enhance the flavors.
- Whip the cream: In a large bowl, whip the double cream until firm peaks form, then set aside for later folding into the mascarpone mixture.
- Prepare egg whites: In another bowl, whisk the egg whites until foamy. Gradually add 50g of granulated sugar while continuing to whip until stiff peaks form. Set aside carefully to fold later.
- Prepare egg yolk custard: In a separate heatproof bowl, whisk the egg yolks with 50g granulated sugar. Set the bowl over a pot of simmering water, ensuring it does not touch the water, and whisk continuously until the mixture lightens in color and thickens slightly, about 5 minutes.
- Combine mascarpone filling: Remove the egg yolk mixture from heat and mix in mascarpone, vanilla extract, cardamom powder, and salt. Whisk until smooth. Gently fold in the whipped cream followed by the whipped egg whites until the mixture is uniform and free of lumps.
- Assemble tiramisu: Quickly dip sponge fingers into the saffron-cardamom milk mixture, being careful not to soak them. Arrange a layer of dipped sponge fingers in a 9×12 inch dish.
- Layer mascarpone cream: Spoon half of the mascarpone mixture over the sponge fingers and spread evenly.
- Repeat layers: Add a second layer of dipped sponge fingers followed by the remaining mascarpone mixture spread evenly on top.
- Garnish and chill: Sprinkle chopped pistachios over the top, if using. Cover the dish and refrigerate overnight to allow the flavors to meld and the dessert to set.
- Serve: Slice and serve chilled for an indulgent fusion dessert experience.
- Enjoy: Delight in the harmonious blend of Italian tiramisu and Indian rasmalai flavors in every bite.
Notes
- Ensure not to soak the sponge fingers; a quick dip in milk mixture is sufficient to avoid sogginess.
- Use fresh eggs for the best texture and food safety, especially since eggs are used raw in this recipe.
- Refrigerate overnight for optimal flavor and texture.
- Saffron can be substituted with a small amount of turmeric for color, but the flavor will differ.
- Chopped pistachios add a delightful crunch and authentic touch but are optional.
