Rasmalai Tiramisu

Étapes14

1. 1

   Étape 1. Heat the milk

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

   lait
2. 2

   Étape 2. Simmer with saffron

   4 min

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

   safrancardamome0.3 c.à.c. de 0.5 c.à.c.
3. 3

   Étape 3. Add condensed milk

   Add condensed milk and stir until dissolved.

   lait concentré sucré
4. 4

   Étape 4. Simmer and turn off

   2 min

   Simmer for another 2 minutes and turn off the heat.

5. 5

   Étape 5. Add rose water

   Add rose water, if using.

6. 6

   Étape 6. Chill the milk

   Cool completely and refrigerate until chilled.

7. 7

   Étape 7. Soak the saffron

   10 min

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

   safranlait
8. 8

   Étape 8. Whisk mascarpone and sugar

   Whisk mascarpone and icing sugar until smooth.

   sucre glace
9. 9

   Étape 9. Mix in flavourings

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

   cardamome0.3 c.à.c. de 0.5 c.à.c.safranlaitextrait de vanille
10. 10

    Étape 10. Whip the cream

    In a separate bowl, whip cream to medium peaks.

    crème entière
11. 11

    Étape 11. Fold in the cream

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

    crème entière
12. 12

    Étape 12. Dip the ladyfingers

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

    boudoirslait
13. 13

    Étape 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.

    boudoirs
14. 14

    Étape 14. Garnish and chill

    6 h

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

    pistachesafran