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
Scale
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.
