Rose Tiramisu with Mascarpone

1. Servings: 6-8
2. Prep Time: 20 minutes (plus chilling)
3. Total Time: 4 hours 20 minutes

Ingredients

For the Cream Layer:

1. 8 oz (225 g) mascarpone cheese
2. 1 cup (240 ml) heavy cream, chilled
3. 1/2 cup (60 g) powdered sugar
4. 2 tsp rosewater (adjust to taste)

For the Layers:

1. 20–24 ladyfingers (savoiardi biscuits)
2. 1 cup (240 ml) warm milk
3. 1 tbsp rosewater

For Decoration:

1. Edible rose petals
2. Dried rosebuds
3. Powdered sugar (for dusting)

Instructions

1. In a large mixing bowl, whisk the mascarpone cheese until smooth.
2. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
3. Gently fold the whipped cream into the mascarpone cheese.
4. Add rosewater and mix until well combined. Adjust rosewater to your preference.
5. In a shallow dish, mix the warm milk with 1 tbsp rosewater.
6. Quickly dip each ladyfinger into the milk mixture for 1–2 seconds. Do not oversoak.
7. In an 8×8-inch dish (or individual molds/glasses), place a layer of dipped ladyfingers.
8. Spread half of the mascarpone cream mixture over the ladyfingers.
9. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top.
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
11. Just before serving, dust the top lightly with powdered sugar.
12. Garnish with edible rose petals and dried rosebuds.