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
Scale
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.
