Rasmalai Tiramisu Recipe
Rasmalai Tiramisu is an Indian fusion version of the classic Italian Tiramisu recipe. Make it for Holi, Diwali, or other festivals or special occasions.
Servings: 8 people
Ingredients
- 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
Instructions
- 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 become 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 at least 4 hours or overnight.
- Garnish with slivered nuts and dried rose petals. Serve.
Notes
You can adjust the sugar depending on your taste.
If using sweetened whipping cream, then reduce the amount of sugar.
If you can’t find ladyfinger cookies, you can substitute them with pound cake or sponge cake. Just crumble the cake roughly and layer it on the tray.
Nutrition
Calories: 584kcal | Carbohydrates: 66g | Protein: 10g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 145mg | Potassium: 384mg | Sugar: 65g | Vitamin A: 1086IU | Vitamin C: 3mg | Calcium: 331mg | Iron: 0.2mg
