Imported from Instagram

Rasmalai Tiramisu

Name: Rasmalai Tiramisu
Prep time: 30 min
Cook time: 10 min
Total time: 520 min
Yield: 8 servings
Cuisine: South Asian
Ingredients: 250 g Milk (For the rasmalai milk); 25 g Condensed milk; 5.5 strands Saffron (For the rasmalai milk; source gives 5–6 strands); 0.25 tsp Cardamom powder (For the rasmalai milk); 2.5 drops Rose water (Optional; source gives 2–3 drops); 200 g Mascarpone cheese (Slightly softened); 180 g Whipping cream (Cold); 35 g Icing sugar; 0.25 tsp Cardamom powder (For the mascarpone cream); 7 strands Saffron (For the mascarpone cream; source gives 6–8 strands); 1 tsp Warm milk (For soaking the saffron); 0.5 tsp Vanilla extract (Optional); Ladyfingers (Amount not specified); Rasmalai (Chopped, for garnish; amount not specified); Pistachios (Chopped, for garnish; amount not specified); Saffron (For garnish; amount not specified)

Recipe by Soundarya Kakar @wineandwhinee · Instagram

Imported by Blak Rabbit on SeeMeCook

A chilled, eggless tiramisu inspired by rasmalai, with saffron-cardamom milk, mascarpone cream, and pistachio garnish. The cream is folded gently for a light texture, then the layered dessert rests until set.

8 servings520 minSouth Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

250 g Milk (For the rasmalai milk)
25 g Condensed milk
5.5 strands Saffron (For the rasmalai milk; source gives 5–6 strands)
0.25 tsp Cardamom powder (For the rasmalai milk)
2.5 drops Rose water (Optional; source gives 2–3 drops)
200 g Mascarpone cheese (Slightly softened)
180 g Whipping cream (Cold)
35 g Icing sugar
0.25 tsp Cardamom powder (For the mascarpone cream)
7 strands Saffron (For the mascarpone cream; source gives 6–8 strands)
1 tsp Warm milk (For soaking the saffron)
0.5 tsp Vanilla extract (Optional)
Ladyfingers (Amount not specified)
Rasmalai (Chopped, for garnish; amount not specified)
Pistachios (Chopped, for garnish; amount not specified)
Saffron (For garnish; amount not specified)

Steps

1
Heat the 250 g milk in a saucepan until it reaches a gentle simmer.
2
Add the saffron strands and 1/4 teaspoon cardamom powder. Simmer for 3–4 minutes.
3
Add the condensed milk and stir until dissolved.
4
Simmer for another 2 minutes, then turn off the heat.
5
Add the optional rose water, if using.
6
Cool the rasmalai milk completely, then refrigerate until chilled.
7
Soak the saffron strands for the cream in 1 teaspoon warm milk for 10–15 minutes. Let the saffron milk cool completely.
8
Whisk the mascarpone and icing sugar until smooth.
9
Add the cream's 1/4 teaspoon cardamom powder, the cooled saffron milk, and optional vanilla extract. Mix until combined.
10
In a separate bowl, whip the cold cream to medium peaks.
11
Fold the whipped cream gently into the mascarpone mixture in two additions. Do not overmix.
12
Quickly dip the ladyfingers into the chilled rasmalai milk; do not soak them for too long.
13
Arrange a first layer of the dipped ladyfingers in a serving dish.
14
Spread half of the mascarpone cream evenly over the ladyfingers.
15
Dip another batch of ladyfingers quickly in the chilled milk, then arrange a second layer over the cream.
16
Spread the remaining mascarpone cream over the second layer.
17
Garnish with chopped rasmalai, chopped pistachios, and saffron.
18
Refrigerate for at least 6–8 hours, preferably overnight, before serving.

Notes

The source does not specify quantities for ladyfingers, chopped rasmalai, pistachios, or garnish saffron, nor a serving-dish size. Assembly details use two layers as stated. Refrigeration time is at least 6–8 hours, preferably overnight.