If you adore the creamy richness of traditional tiramisu but crave something uniquely aromatic and exotic, this Rasmalai Tiramisu Recipe is your new best friend. It marries the luscious softness of Indian rasmalai’s saffron and cardamom-infused milk with the classic Italian layering technique using mascarpone and sponge fingers. The result is a divine fusion dessert that’s fragrant, silky, and utterly irresistible—perfect for impressing guests or indulging yourself on a special day.
Ingredients You’ll Need
It’s amazing how just a handful of thoughtfully chosen ingredients can come together to create such a memorable dessert. Each plays its part in building layers of flavor, texture, and color that capture the heart of both rasmalai and tiramisu.
- Saffron strands: These add a warm golden hue and a subtle floral aroma essential for authentic rasmalai essence.
- Ice cube: Used to bloom the saffron gently, preserving its color and flavor.
- Whole milk (400 ml): The silky base infused with cardamom and saffron, soaking the sponge fingers delicately.
- Cardamom pods (10): Provides a fragrant, spicy warmth reminiscent of Indian sweets.
- Rose water (1 tablespoon): Delivers a floral note that elevates the milk infusion beautifully.
- Double cream (500 ml): Whipped to create light, airy layers of richness in the tiramisu filling.
- Egg whites (4): Whipped with sugar to stiff peaks for a fluffy texture in the filling.
- Granulated sugar (100g total): Balanced evenly between egg whites and yolks to sweeten without overpowering.
- Egg yolks (4): Whisked gently to form a custard base that’s creamy and smooth.
- Mascarpone (450g): The heart of tiramisu, its richness combines beautifully with the spiced flavors.
- Vanilla extract (2 teaspoons): Adds a subtle sweetness and depth.
- Cardamom powder (1 tablespoon): Enhances the filling’s spice, echoing the infused milk.
- Salt (1/4 teaspoon): Balances sweetness and boosts the other flavors.
- Sponge fingers (40-45 pieces): The perfect soft base, soaking up the saffron milk without becoming soggy.
- Chopped pistachios (optional): A nutty crunch and lovely garnish that complements the creamy layers.
How to Make Rasmalai Tiramisu Recipe
Step 1: Bloom the Saffron and Prepare the Milk Mixture
Start by gently crushing a few strands of saffron and placing them in a small dish with an ice cube. Let the ice melt completely—this process unlocks saffron’s vibrant color and subtle aroma. Next, pour this saffron-infused water into a pot with the whole milk. Slightly crush the cardamom pods to release their fragrance and add them to the milk as well. Heat on medium until it just starts to simmer, then remove from the stove and stir in the rose water. Cover and set aside to allow the flavors to infuse deeply while you move on to the filling.
Step 2: Whip the Double Cream to Firm Peaks
Take your double cream and whisk it in a large bowl until it forms firm peaks. This whipped cream will lend that light, airy texture that makes tiramisu so sublime. Set it aside carefully — you’ll fold it into the mascarpone next to achieve a velvety finish.
Step 3: Prepare the Egg Whites
In a clean bowl, begin whisking egg whites until they become foamy. Gradually add half of your granulated sugar, continuing to beat until stiff peaks form. This sweet meringue adds volume and elegance to the filling, ensuring it is light rather than heavy.
Step 4: Whisk the Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks with the remaining sugar. Place this bowl over a pot of simmering water (make sure the bowl doesn’t touch the water) and whisk continuously until the mixture lightens in color and thickens slightly—about 5 minutes. This creates a gentle custard base that is both smooth and rich, laying the foundation for the mascarpone mixture.
Step 5: Combine Mascarpone and Flavorings
Remove the egg yolk mixture from heat and add mascarpone cheese, vanilla extract, cardamom powder, and salt. Whisk gently until perfectly smooth and creamy. Now it’s time to fold in the whipped double cream first, carefully preserving its airiness, followed by the delicately whipped egg whites until no lumps remain. This mixture is the luxurious heart of your Rasmalai Tiramisu Recipe.
Step 6: Assemble the Tiramisu
Grab a 9-by-12 inch dish and quickly dip your sponge fingers into the saffron-cardamom milk mixture — remember not to soak them, just a gentle dip will do. Lay the first layer of these soaked sponge fingers evenly on the bottom. Spoon half of your mascarpone mixture over them and spread it out smoothly. Repeat the process with another layer of dipped sponge fingers and then the remaining mascarpone filling. For an additional touch of indulgence, sprinkle chopped pistachios over the top for a lovely crunch and splash of color. Refrigerate the assembled tiramisu overnight so all the layers meld into creamy perfection.
Step 7: Serve and Enjoy!
Bring your Rasmalai Tiramisu Recipe out of the fridge, slice, and serve chilled to keep the luscious texture and delicate flavors intact. Each bite offers a harmonious blend of East meets West beauty that’s truly unforgettable.
How to Serve Rasmalai Tiramisu Recipe
Garnishes
To elevate the presentation and enhance each serving, consider sprinkling finely chopped pistachios or slivered almonds on top. A light dusting of cardamom powder or edible rose petals can add a romantic flair and deepen the connection to the Indian-inspired flavors in the dish.
Side Dishes
This dessert is rich and luxurious on its own, but it pairs wonderfully with a cup of warm spiced chai or fresh mint tea. The spicy notes in the drink contrast beautifully with the creamy sweetness of the tiramisu, making it a beautifully balanced experience.
Creative Ways to Present
Instead of one large dish, try layering individual portions in pretty glasses or small jars. This adds a bit of charm and makes serving easier when entertaining. You can also drizzle a little rose syrup or saffron-infused honey on top just before serving for an extra touch of decadence.
Make Ahead and Storage
Storing Leftovers
Rasmalai Tiramisu Recipe actually develops more flavor as it sits, so leftovers refrigerated in an airtight container can be enjoyed over the next 2 to 3 days. Just keep it chilled and covered to prevent it from absorbing any fridge odors.
Freezing
If you want to prepare this dessert ahead of time for a special occasion, it freezes well. Cover tightly with plastic wrap and aluminum foil to avoid freezer burn. When ready to enjoy, thaw it overnight in the refrigerator before serving to maintain its smooth texture.
Reheating
This tiramisu is best eaten cold or at room temperature, so reheating is not recommended as it may affect its creamy texture and delicate flavors. Simply allow it to sit at room temperature for 10–15 minutes if it’s too cold straight from the fridge.
FAQs
Can I make Rasmalai Tiramisu Recipe without raw eggs?
Yes, you can use pasteurized eggs or substitute with a cooked custard base to avoid raw eggs. Heating the egg yolks over simmering water helps reduce risk, but if you’re concerned, look for safe alternatives or egg-free recipes.
What can I substitute for sponge fingers?
If you don’t have sponge fingers, ladyfingers or even soft cake slices can work. Just be sure they’re light enough to soak up the saffron milk without becoming too mushy.
How do I get the saffron flavor to be more pronounced?
Blooming saffron in cold water or milk helps release its flavor and color gently. For an even stronger saffron note, increase the number of strands slightly or let the milk infuse longer off the heat.
Can I use a different nut instead of pistachios?
Absolutely! Almonds, cashews, or even toasted coconut flakes can add pleasant texture and pair beautifully with the cardamom and rose flavors.
Is it necessary to refrigerate overnight?
Refrigerating overnight allows all the flavors to meld and the tiramisu to set properly, resulting in a creamier and more cohesive dessert. If you’re short on time, at least 4 hours chilling will still give good results.
Final Thoughts
This Rasmalai Tiramisu Recipe is such a delightful fusion that brings together the best of two worlds in one spectacular dessert. It’s a testament to how a few simple ingredients, treated with love and a little patience, can create something truly special. I highly encourage you to try this at home—you might just find it becoming your signature celebration treat that everyone asks for again and again.
Print
Rasmalai Tiramisu Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 12 hours 35 minutes (including refrigeration)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion (Italian-Indian)
Description
Rasmalai Tiramisu is a delightful fusion dessert that blends the creamy richness of traditional Italian tiramisu with the fragrant, spiced flavors of Indian rasmalai. This no-bake dessert features saffron-infused milk, cardamom, rose water, and mascarpone cream layered with soft sponge fingers, creating a luscious treat perfect for special occasions.
Ingredients
Milk Mixture
- A few strands of saffron
- 1 ice cube
- 400 ml whole milk
- 10 cardamom pods
- 1 tablespoon rose water
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
Assembly
- Around 40–45 sponge fingers
- Chopped pistachios (optional)
Instructions
- Bloom the Saffron: Crush the saffron strands and place them in a small dish with an ice cube. Allow the ice cube to melt completely to release the saffron’s color and flavor.
- Prepare the Milk Mixture: Pour the saffron-infused water into a pot along with the whole milk. Slightly crush the cardamom pods and add them to the milk. Heat on medium until the milk simmers, then turn off the heat and stir in the rose water. Cover and set aside to let the flavors meld.
- Whip the Cream: In a large bowl, whip the double cream until firm peaks form. Set aside carefully to maintain the whipped texture.
- Whip Egg Whites: In a separate bowl, whip the egg whites until foamy. Gradually add 50g of granulated sugar while whipping until stiff peaks form. Set aside.
- Prepare Egg Yolk Mixture: Whisk the egg yolks together with 50g sugar. Place this bowl over a pot of simmering water (double boiler method) ensuring the bowl does not touch the water. Whisk continuously for about 5 minutes until the mixture lightens in color and thickens slightly. Remove from heat.
- Combine Mascarpone Mixture: Add the mascarpone cheese, vanilla extract, cardamom powder, and salt to the warm egg yolk mixture. Whisk until the mixture is smooth and well combined.
- Fold in Cream and Egg Whites: Gently fold the whipped cream into the mascarpone mixture until smooth, then carefully fold in the whipped egg whites until no lumps remain, maintaining the airy texture.
- Assemble the Tiramisu: In a 9×12 inch dish, quickly dip the sponge fingers into the saffron-cardamom milk mixture (do not soak to avoid sogginess), and arrange a layer at the bottom of the dish.
- Layer Mascarpone Mixture: Spread half of the mascarpone cream mixture evenly over the sponge finger layer.
- Repeat Layers: Add another layer of dipped sponge fingers on top and cover with the remaining mascarpone mixture, spreading it smoothly.
- Garnish and Chill: Sprinkle chopped pistachios over the top if using. Cover the dish and refrigerate overnight to allow the tiramisu to set and the flavors to meld beautifully.
- Serve: Remove from the refrigerator, slice, and serve chilled to enjoy the creamy, fragrant Rasmalai Tiramisu.
- Enjoy: Delight in this unique fusion dessert that marries Italian elegance with Indian spice and aroma!
Notes
- Do not soak the sponge fingers too long in the milk mixture to prevent them from becoming soggy and falling apart.
- Using fresh eggs is important since they are used raw or lightly cooked; consider pasteurized eggs if concerned about safety.
- The dessert is best enjoyed after refrigerating overnight to ensure the tiramisu sets perfectly and flavors develop.
- Chopped pistachios add a nice texture and visual appeal but are optional.
- Adjust the sugar quantities slightly depending on your sweetness preference.
