Rasmalai Tiramisu

I wanted to try making a tiramisu but instead of the regular tiramisu flavours, I wanted to make it with the same flavours of rasmalai. So here we are…rasmalai tiramisu.

I AM SO GLAD I MADE THIS.

The flavour was amazing, the texture was so soft and creamy, and it was also simple to make. I loved this sooooo much!

A slice of the rasmalai tiramisu on a white plate.

Video Tutorial

The milk mixture

The first thing we are going to make is a milk mixture.

Typically with tiramisu, the sponge fingers are dipped in a strongly brewed coffee.

But for this, we are going to dip the sponge fingers in this milk mixture instead, which has been flavoured with the same flavours as rasmalai. These flavours are cardamon, saffron and rose.

This milk mixture is where most of the rasmalai flavour in this tiramisu is going to be coming from.

These are the ingredients what I used to make it:

  • Saffron
  • Milk – whole milk is best to use in my opinion.
  • Cardamon pods
  • Rose water

All you are essentially doing is heating these ingredients together. Then leave this aside so the flavours can…marinate. I don’t know if marinate is the right word in this context, but it feels fitting. 

A close up of the top of the tiramisu inside of a rectangle dish.

The mascarpone filling

The next thing we are going to make is the mascarpone filling.

Here are the ingredients you will need for this:

  • Double cream – also known as heavy cream.
  • Eggs – you want to separate these eggs. We’re going to whip the whites and yolks separately.
  • Granulated sugar – caster sugar works too. In the recipe card below you will see that ’50g granulated sugar’ is written twice. This isn’t a mistake, we are just going to whip 50g of sugar with the egg whites and 50g with the yolks.
  • Mascarpone
  • Vanilla extract
  • Cardamom powder – for extra flavour.
  • Salt – a small amount to help enhance the flavours.
The ingredients needed to make the mascarpone filling.

Assembling the tiramisu

Once the filling has been made, you can start assembling.

In the recipe card, I’ve said you will need around 40-45 sponge fingers.

This number isn’t exact. The amount you need will depend on the size of your sponge fingers and it will also depend on the size of the dish you decide to assemble your tiramisu in.

I recommend just getting more than you think you will need.

But then to assemble, dip your sponge fingers into the milk mixture, then add a layer of these into your dish.

Spread half of the mascarpone filling on top of this, add another layer of sponge fingers on top, then the rest of the filling.

Then I finished it off by adding some chopped pistachios on top.

I personally think rasmalai is not rasmalai unless it has some pistachios, so that’s why I added pistachios on top of this. But the pistachios are optional, you can leave them out if you wanted to. 

The sponge finger layer.
The top of the rasmalai tiramisu, after chopped pistachios were added.

Leaving the tiramisu to set overnight

DO NOT SKIP THIS STEP.

It is important to leave your tiramisu to set in your fridge overnight.

The flavour and texture will be soooo much better the next day. So make sure to wait, it will be worth it.

But then the next day you can finally dig in!

Here are some other recipes I’ve posted recently, I think you should try these too:

Rasmalai Tiramisu

4.2 from 30 votes

Ingredients

  • For the milk mixture:
  • A few strands of saffron, plus an ice cube to bloom the saffron

  • 400ml whole milk

  • 10 cardamom pods

  • 1 tablespoon rose water

  • For the mascarpone mixture:
  • 500ml double cream

  • 4 egg whites

  • 50g granulated sugar

  • 4 egg yolks

  • 50g granulated sugar

  • 450g mascarpone

  • 2 teaspoons vanilla extract

  • 1 tablespoon cardamom powder

  • 1/4 teaspoon salt

  • Extras:
  • Around 40-45 sponge fingers

  • Plus some chopped pistachios (optional)

Directions

  • The milk mixture:
  • Start by blooming the saffron. So crush your saffron and add this into a small dish. Add the ice cube into this dish.
  • Leave this aside so that the ice cube can fully melt. Once it has melted, the saffron has bloomed.
  • Pour this saffron water into a pot, along with the milk. Break open your cardamom pods slightly so that the seeds are exposed, add these into the pot too.
  • Place this onto medium heat and let the mixture come to a simmer.
  • Once it comes to a simmer, turn the heat off and mix in the rose water. Cover your pot and leave this aside.
  • Making the mascarpone mixture:
  • In a large bowl, whip your double cream until you get firm peaks. Leave this aside.
  • In a separate large bowl, using a clean whisk or whisk attachment, start whipping your egg whites. Once they become foamy, sprinkle in the first 50g of sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks, then leave this aside too.
  • In a pot, add some water and place this onto medium heat. Let this come to a simmer.
  • Now in another separate large bowl, add the egg yolks and the second 50g of sugar. Whisk these together, then place this bowl on top of your pot. Make sure that the simmering water isn't touching the bottom of the bowl. If it is, pour some of the water out.
  • Keep whisking this mixture until it lightens in colour, increases in volume and the sugar dissolves. This should take about 5 minutes.
  • Take this bowl off the heat, then add the mascarpone, vanilla extract, cardamom powder and salt. Whisk until smooth.
  • Add a large dollop of your whipped cream and whisk this in, until smooth.
  • Now add the rest of the whipped cream and fold this in gently.
  • Add half of the whipped egg whites into this, fold these in gently. Then add the remaining whipped egg whites and fold them in gently, until you can no longer see any lumps or steaks of egg whites.
  • Assembling the tiramisu:
  • You want to assemble your tiramisu in a dish that is around 9x12 inches.
  • Get a sponge finger and dip this into your milk mixture. You don't want to soak your sponge finger, just do a quick dip on both sides, then place this into your dish.
  • Keep repeating this until you've got a layer of sponge fingers in your dish.
  • Add half of the mascarpone mixture on top of this sponge finger layer. Spread this out.
  • Now dip more sponge fingers into the milk mixture and arrange this on top of the mascarpone layer.
  • Add the rest of your mascarpone mixture on top, spread this out, then sprinkle some chopped pistachios on top.
  • Leave this in your fridge to set overnight.
  • The next day it is done, cut into it and enjoy!
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2 Comments

  1. Mari
    February 10, 2024 / 9:32 am

    I made this tiramisu yesterday and left it in the fridge overnight. I got to try the first piece this morning, and it tastes just wonderful!
    I followed your instructions as written, only thing I added was rose petals to the pistachio topping for a colour pop.
    I also had some of the flavoured milk from the sponge fingers left over, to which I added sugar and some more milk to make a little latte, because I didn’t want to throw it out 🙂
    Thank you for the wonderful recipe! Looking forward to trying out more of yours

    • Ash Baber
      Author
      February 10, 2024 / 11:53 am

      I’m so glad you liked it!

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