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
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 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.
