If you adore the creamy richness of traditional tiramisu but crave a refreshing twist bursting with Indian flair, then the Rasmalai Tiramisu Recipe is your new best friend in the kitchen. This decadent dessert beautifully marries the fragrant saffron and cardamom-infused milk of rasmalai with the luscious mascarpone and airy sponge fingers characteristic of classic tiramisu. The result is a dreamy, melt-in-your-mouth treat that’s sure to impress at any gathering or simply satisfy your sweet tooth during a cozy night in.
Ingredients You’ll Need
Gathering the right ingredients for this Rasmalai Tiramisu Recipe is wonderfully straightforward. Each element plays a crucial role—whether it’s adding aromatic depth, luscious creaminess, or a delicate texture that will bring the dessert to life.
- Saffron strands: These tiny threads unlock a luxurious flavor and a beautiful golden hue when bloomed.
- Ice cube: Helps slowly release saffron flavor during blooming for maximum potency.
- Whole milk (400 ml): The creamy base that infuses spice and sweetness into sponge fingers.
- Cardamom pods (10): Lightly crushed to release a fragrant warmth, essential to rasmalai’s signature taste.
- Rose water (1 tbsp): Adds a subtle floral note that elevates the milk mixture’s aroma.
- Double cream (500 ml): Whipped to fluffy perfection, it gives richness and volume to the filling.
- Egg whites (4): Whipped with sugar for lightness and structure in the mascarpone mix.
- Granulated sugar (100g total): Split evenly between egg whites and egg yolks for balanced sweetness.
- Egg yolks (4): Whisked and gently cooked to create a smooth, custardy base.
- Mascarpone (450g): The creamy heart of the tiramisu filling that blends perfectly with spices.
- Vanilla extract (2 tsp): Adds warmth and depth enhancing the overall flavor profile.
- Cardamom powder (1 tbsp): Boosts the spicy aroma within the creamy layers.
- Salt (1/4 tsp): Balances sweetness and highlights the complex flavors.
- Sponge fingers (40-45): The base layers that soak up fragrant milk without becoming soggy.
- Chopped pistachios (optional): For a crunchy, nutty topping that adds texture and color.
How to Make Rasmalai Tiramisu Recipe
Step 1: Bloom the Saffron
Begin by crushing the saffron strands gently and place them in a small dish with an ice cube. Let them sit until the ice cube melts completely. This slow blooming process ensures the saffron releases its vibrant color and rich aroma, a key flavor note in the Rasmalai Tiramisu Recipe.
Step 2: Prepare the Milk Mixture
Pour the saffron-infused liquid into a pot containing the whole milk. Lightly crush the cardamom pods and add them to the milk. Gently heat over medium heat until just about to simmer, then turn off the heat. Stir in the rose water, cover, and set aside to allow the flavors to mingle beautifully.
Step 3: Whip the Cream
In a large bowl, whip the double cream until firm peaks form. This fluffy cream will add lightness and volume to your mascarpone mixture, giving your tiramisu a dreamy texture.
Step 4: Whip the Egg Whites
In another clean bowl, start whisking the egg whites until they become foamy. Gradually add 50 grams of granulated sugar while whisking continuously until stiff peaks form. This step is crucial for introducing air and lift into the filling.
Step 5: Prepare the Egg Yolk Custard
Whisk the egg yolks together with 50 grams of sugar in a separate bowl. Set this bowl over a pot of simmering water, ensuring it doesn’t touch the water, and whisk continuously for about 5 minutes until the mixture lightens in color and thickens slightly. This gentle cooking creates a silky custard base.
Step 6: Combine Mascarpone Mixture
Remove the custard bowl from heat and add mascarpone, vanilla extract, cardamom powder, and salt. Whisk until smooth. Then, gently fold in the whipped cream followed by the egg whites until the mixture is uniform and lump-free. This luscious mixture is what makes the Rasmalai Tiramisu Recipe irresistible.
Step 7: Assemble the Tiramisu
Using a 9×12 inch dish, quickly dip each sponge finger into the fragrant milk mixture—avoid soaking to keep them intact. Arrange a layer of dipped sponge fingers at the bottom, then spread half of the mascarpone mixture evenly on top. Repeat with another layer of dipped sponge fingers followed by the remaining mascarpone filling.
Step 8: Chill and Set
Sprinkle chopped pistachios over the top if you like a bit of crunch and color. Cover the dish and refrigerate overnight so the flavors meld and the tiramisu sets perfectly.
How to Serve Rasmalai Tiramisu Recipe
Garnishes
To impress your guests or simply enhance your own enjoyment, a scatter of chopped pistachios or a few saffron strands on top adds a gorgeous pop of color and a nutty finish. You could also lightly dust with cardamom powder for an elegant aromatic touch.
Side Dishes
The Rasmalai Tiramisu Recipe is rich and indulgent, so pairing it with light accompaniments like fresh berries or a simple cup of masala chai can complement the dessert beautifully without overpowering its delicate layers.
Creative Ways to Present
For a dazzling presentation, serve the tiramisu in individual glasses or clear jars to showcase the beautiful layers. Another idea is to cut it into neat squares and plate with a drizzle of rose syrup or a sprinkle of edible rose petals, creating a stunning centerpiece for any special occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover Rasmalai Tiramisu Recipe covered tightly in the refrigerator. It stays fresh and delicious for up to 3 days, allowing you to savor every bit of this luscious dessert.
Freezing
Although the texture of mascarpone and cream can shift slightly, you can freeze tiramisu for up to a month. Wrap it securely with plastic wrap and aluminum foil. Thaw slowly overnight in the fridge before serving to maintain its best texture.
Reheating
This dessert is meant to be enjoyed chilled, so reheating is not recommended. However, allowing it to sit at room temperature for about 15 minutes before serving helps bring out the full flavor and soften the creamy layers just slightly.
FAQs
Can I substitute the sponge fingers with something else?
Absolutely! Ladyfingers are traditional, but you can try thin slices of pound cake or any light, airy biscuits. Just make sure they soak up the milk mixture without becoming mushy.
Is it safe to use raw eggs in this recipe?
Since the egg yolks are gently cooked over simmering water and egg whites are whipped and folded in, this method reduces risk. Yet, if you’re concerned, pasteurized eggs or egg substitutes can be used without compromising too much on texture.
How can I make this dessert vegan or dairy-free?
While this recipe depends on dairy richness, you can experiment with coconut cream, vegan mascarpone alternatives, and plant-based sponge fingers. Flavor balance and texture will vary, so expect a slightly different but still delightful experience.
What makes the Rasmalai Tiramisu Recipe different from classic tiramisu?
The infusion of saffron, cardamom, rose water, and the milky base inspired by rasmalai give this version of tiramisu an exotic, floral twist, making it both soothing and exciting to the palate.
Can I prepare this recipe for a larger crowd?
Definitely! Just scale the ingredients proportionally. Using a larger dish or multiple smaller ones works well, and it’s a great crowd-pleaser for parties or family gatherings.
Final Thoughts
This Rasmalai Tiramisu Recipe is one of those magical desserts that manages to feel both familiar and entirely new. Its fragrant spices, creamy textures, and delicate sweetness come together like a warm hug on a plate. If you’re ready to dazzle friends or treat yourself with something truly special, give this recipe a try—you might just find your new favorite dessert!
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Rasmalai Tiramisu Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes plus overnight refrigeration
- Yield: 8 to 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion (Indian-Italian)
Description
Rasmalai Tiramisu is an innovative fusion dessert combining the rich, creamy textures and delicate flavors of traditional Indian rasmalai with the classic Italian tiramisu. This layered dessert features saffron-infused cardamom milk-soaked sponge fingers, layered with a luscious mascarpone cream enhanced by rose water and fragrant cardamom powder, finished with a sprinkle of chopped pistachios. It requires no baking and is elegantly chilled overnight to develop a harmonious blend of flavors ideal for festive occasions or special indulgences.
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 one ice cube. Allow the ice cube to melt completely to release the saffron’s color and aroma into the water.
- Prepare the milk mixture: Pour the saffron-infused water into a pot containing the 400 ml whole milk. Slightly crush the cardamom pods to release flavors and add them into the pot.
- Simmer the milk: Heat the milk mixture on medium heat until it begins to simmer. Then turn off the heat and stir in 1 tablespoon of rose water. Cover the pot and set aside to let the flavors infuse.
- Whip the cream: In a large mixing bowl, whip the 500 ml double cream until firm peaks form. Set aside until needed.
- Whip egg whites: In another clean bowl, whisk the 4 egg whites until foamy. Gradually add 50g granulated sugar while whipping continually until stiff peaks develop. Set aside.
- Prepare egg yolk mixture: In a separate heatproof bowl, whisk the 4 egg yolks together with 50g granulated sugar. Place the bowl over a pot of simmering water (double boiler method), ensuring the bowl does not touch the water. Whisk continuously for about 5 minutes until the mixture lightens in color and becomes slightly thickened.
- Combine mascarpone mixture: Remove the yolk mixture from the heat and add 450g mascarpone cheese, 2 teaspoons vanilla extract, 1 tablespoon cardamom powder, and 1/4 teaspoon salt. Whisk gently until smooth and uniform. Carefully fold in the whipped cream, then gently fold in the whipped egg whites until the mixture is fully combined and free of lumps.
- Assemble the tiramisu – first layer: Lightly dip each sponge finger into the warm flavored milk mixture, ensuring they absorb some liquid but do not become soggy. Arrange a layer of these soaked sponge fingers evenly in a 9×12 inch dish.
- Add first mascarpone layer: Spoon half of the mascarpone cream mixture over the sponge fingers and spread it evenly to cover the base layer.
- Repeat layering: Add another layer of milk-dipped sponge fingers on top, followed by the remaining mascarpone cream mixture. Spread evenly.
- Garnish and chill: Sprinkle chopped pistachios on top if desired. Cover the dish and refrigerate overnight to allow the layers to set and the flavors to meld beautifully.
- Serve: Remove from refrigerator, slice, and enjoy your luxurious Rasmalai Tiramisu chilled.
Notes
- Do not soak sponge fingers for too long to prevent them from becoming overly soggy and falling apart.
- The double boiler method ensures egg yolks are gently cooked for safety and texture without scrambling.
- Rose water and saffron can be adjusted to suit personal taste preferences.
- This dessert requires overnight refrigeration for the best flavor and texture.
- For an alcohol-free version, no additional liquor is added; however, you can optionally add a splash of cardamom-flavored syrup for extra depth.
- Chilled servings enhance the melding of flavors and give the dessert a refreshing finish.
