Description
Rasmalai Tiramisu is a delightful fusion dessert that combines the classic Italian tiramisu with Indian flavors. This luxurious treat features layers of creamy mascarpone, aromatic saffron, and cardamom, all beautifully layered with delicate sponge fingers soaked in a fragrant milk mixture. Finished with a sprinkle of chopped pistachios, it’s a dessert that will impress your guests and tantalize your taste buds.
Ingredients
Scale
For the milk mixture:
- A few strands of saffron
- 1 ice cube
- 400 ml whole milk
- 10 cardamom pods
- 1 tablespoon rose water
For the 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
Extras:
- Around 40–45 sponge fingers
- Chopped pistachios (optional)
Instructions
- Make the milk mixture:
- Bloom the saffron: Crush saffron and add it to a small dish with an ice cube. Let it sit until the ice cube melts completely.
- Pour saffron water into a pot with the milk. Slightly crush the cardamom pods and add them.
- Heat on medium until it simmers, then turn off and mix in rose water. Cover and set aside.
- Make the mascarpone mixture:
- Whip double cream in a large bowl until firm peaks form; set aside.
- In another bowl, whip egg whites until foamy, then add 50g sugar gradually while whipping until stiff peaks form; set aside.
- In a separate bowl, whisk egg yolks with 50g sugar. Place over a pot of simmering water (ensure the bowl doesn’t touch the water) and whisk until the mixture lightens in color (about 5 minutes).
- Remove from heat and add mascarpone, vanilla, cardamom powder, and salt. Whisk until smooth. Gently fold in whipped cream and then the egg whites until no lumps remain.
- Assemble the tiramisu:
- In a 9×12 inch dish, dip sponge fingers in the milk mixture (do not soak).
- Arrange a layer of sponge fingers, then add half of the mascarpone mixture and spread it evenly.
- Repeat with more sponge fingers and the remaining mascarpone mixture.
- Top with chopped pistachios if desired. Refrigerate overnight to set.
- Serve: Enjoy your delicious Rasmalai Tiramisu!
Notes
- For the best flavor, allow the dessert to chill overnight.
- Garnish with additional pistachios or edible flowers for a decorative touch.
- Prep Time: 30 minutes
- Cook Time: Overnight
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion (Italian-Indian)
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg