Rasmalai Tiramisu

Passos14

1. 1

   Pas 1. Heat the milk

   Heat milk in a saucepan until it comes to a gentle simmer.

   llet
2. 2

   Pas 2. Simmer with saffron

   4 min

   Add saffron and cardamom powder. Simmer for 3–4 minutes.

   safrà
3. 3

   Pas 3. Add condensed milk

   Add condensed milk and stir until dissolved.

   llet condensada
4. 4

   Pas 4. Simmer and turn off

   2 min

   Simmer for another 2 minutes and turn off the heat.

5. 5

   Pas 5. Add rose water

   Add rose water, if using.

   aigua de roses
6. 6

   Pas 6. Chill the milk

   Cool completely and refrigerate until chilled.

7. 7

   Pas 7. Soak the saffron

   10 min

   Soak saffron in warm milk for 10–15 minutes. Cool completely.

   safràllet
8. 8

   Pas 8. Whisk mascarpone and sugar

   Whisk mascarpone and icing sugar until smooth.

   sucre glaç
9. 9

   Pas 9. Mix in flavourings

   Add cardamom powder, saffron milk and vanilla. Mix until combined.

   safràlletextracte de vainilla
10. 10

    Pas 10. Whip the cream

    In a separate bowl, whip cream to medium peaks.

    nata per muntar
11. 11

    Pas 11. Fold in the cream

    Gently fold whipped cream into the mascarpone mixture in two additions. Do not overmix.

    nata per muntar
12. 12

    Pas 12. Dip the ladyfingers

    Quickly dip ladyfingers into the chilled rasmalai milk. Don’t soak them for too long.

    melindrosllet
13. 13

    Pas 13. Layer the tiramisu

    Arrange the first layer of soaked ladyfingers in your serving dish. Spread half the mascarpone cream evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers. Spread the remaining mascarpone cream on top.

    melindros
14. 14

    Pas 14. Garnish and chill

    6 h

    Garnish with chopped Rasmalai, pistachios and saffron. Refrigerate for a minimum of 6–8 hours, preferably overnight.

    festucsafrà