Rasmalai Tiramisu is an Indian fusion version of the classic Italian Tiramisu recipe. Make it for Holi, Diwali, or other festivals or special occasions (vegetarian).
About Rasmalai Tiramisu
Rasmalai Tiramisu is an exciting fusion take on the classic Tiramisu recipe.
It has delicious layers of creamy mascarpone cheese, rasmalai-soaked ladyfinger cookies, and rasmalai pieces topped with slivered nuts and dried rose petals.
This dessert comes together in just 10 minutes if you have ready rasmalai sitting in your fridge.
It is a perfect fusion dessert to serve for Diwali, Holi, or other festivals. You can also indulge in this Indian-inspired tiramisu after your Indian-style meals.
Here are some more fusion dessert recipes that you may like
- Rajbhog Shrikhand
- Paan Panna Cotta
- Kalakand Wontons
- White Chocolate Nuts Cups
- Eggless Thandai Mawa Cake
For The Cream – To make the cream, you will need unsweetened heavy whipping cream, mascarpone cheese, granulated white sugar, and vanilla extract.
You can adjust the sugar depending on your taste.
If using sweetened whipping cream, then reduce the amount of sugar.
Rasmalai – You can make rasmalai at home or get them readymade from the Indian mithai shops.
Ladyfinger Cookies – You can easily find these sponge biscuits in any grocery store. If you can’t find these, you can substitute them with pound cake or sponge cake.
For Garnish – To garnish the rasmalai tiramisu, you will need dried rose petals and slivered nuts. You can use almonds, cashews, and pistachios.
Once assembled, you can store this Rasmalai Tiramisu for 2-3 days in a covered container in the refrigerator.
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Rasmalai Tiramisu Recipe
- 1 cup unsweetened heavy whipping cream (chilled)
- 1 cup mascarpone cheese (softened)
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 and ½ cups rasmalai milk
- 2 cups chopped rasmalai
- 24-28 ladyfinger cookies (Savoiardi cookies) (the number of cookies will depend on whether you are using an 8×8″ or 9×9″ pan. See notes.)
- dried rose petals (as required)
- slivered nuts (as required, I used a mix of almonds, cashew nuts and pistachios)
- Beat the whipping cream using an electric hand mixer until medium-stiff peaks form. Set aside.
- Whisk the mascarpone cheese, sugar, and vanilla until combined.
- Add the cheese mixture to the whipped cream and fold until combined using a silicon spatula. Then use the electric hand mixer to mix until smooth.
- Lightly dip each ladyfinger into the rasmalai milk. Do not oversoak or the cookies will be soggy.
- Line an 8×8″ or 9×9″ square baking dish with a layer of cookies.
- Spread half of the cream mixture over the cookies. Top with ½ of the chopped rasmalai.
- Repeat another layer.
- Cover the tray with a cling wrap and chill for a minimum of 4 hours or overnight.
- Garnish with slivered nuts and dried rose petals. Serve.