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!
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:
- 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.
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.
- Vanilla extract
- Cardamom powder – for extra flavour.
- Salt – a small amount to help enhance the flavours.
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.
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!