Description
Experience a unique blend of Italian and Indian desserts with this Rasmalai Tiramisu. Soft rasmalai discs soaked in sweetened milk are layered with coffee-soaked ladyfingers and rich mascarpone cream, creating a deliciously creamy and aromatic treat perfect for any celebration.
Ingredients
Scale
- 1 liter full-fat milk
- 1/2 cup lemon juice (or vinegar)
- 1 cup sugar
- 1/2 teaspoon cardamom powder
- 1/4 cup chopped pistachios (for garnish)
- 1/4 cup chopped almonds (for garnish)
- 1/2 teaspoon rose water
- 1 cup strong brewed coffee (cooled)
- 1/2 cup coffee liqueur (optional)
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 24 ladyfinger cookies
- 1/4 cup cocoa powder (for dusting)
- Extra chopped nuts for garnish (optional)
Instructions
- Start by boiling the milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent sticking.
- Once the milk comes to a boil, reduce the heat and gradually add the lemon juice while stirring gently. The milk will curdle and the whey will separate.
- Turn off the heat and let it sit for about 5 minutes to firm up the curds.
- Strain the curds using a muslin cloth or fine sieve. Rinse under cold water to remove the sourness of the lemon juice and squeeze out excess water gently.
- Transfer the curds to a mixing bowl and knead for about 5-7 minutes until smooth and dough-like.
- In a separate pot, prepare the sugar syrup by boiling 4 cups of water with 1 cup of sugar until dissolved.
- Shape the kneaded curds into small, flat discs (about 1 inch in diameter) and gently drop them into the boiling syrup. Cook for 10-12 minutes until they double in size.
- Remove the Rasmalai from the syrup and let them cool in a bowl. Add cardamom powder and rose water to the syrup for flavor.
- Once cooled, soak the Rasmalai discs in the syrup for at least 30 minutes to absorb the flavors.
- While the Rasmalai is soaking, brew a strong cup of coffee and allow it to cool completely. If using coffee liqueur, mix it with the cooled coffee.
- In a mixing bowl, combine mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate it.
- Dip each ladyfinger into the coffee mixture for just a second on each side, ensuring they dont get too soggy.
- In a rectangular or square dish, lay down a layer of the dipped ladyfingers at the bottom.
- Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly with a spatula.
- Place the soaked Rasmalai discs on top of the mascarpone layer.
Notes
- Ensure the milk is full-fat for the best texture in the Rasmalai.
- Adjust the sweetness of the sugar syrup according to your taste.
- You can add more layers if desired, alternating between ladyfingers and mascarpone mixture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes