Rasmalai Tiramisu

Шаги14

1. 1

   Шаг 1. Heat the milk

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

   молоко
2. 2

   Шаг 2. Simmer with saffron

   4 мин

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

   шафранкардамон0.3 ч.л. из 0.5 ч.л.
3. 3

   Шаг 3. Add condensed milk

   Add condensed milk and stir until dissolved.

   сгущённое молоко
4. 4

   Шаг 4. Simmer and turn off

   2 мин

   Simmer for another 2 minutes and turn off the heat.

5. 5

   Шаг 5. Add rose water

   Add rose water, if using.

   розовая вода
6. 6

   Шаг 6. Chill the milk

   Cool completely and refrigerate until chilled.

7. 7

   Шаг 7. Soak the saffron

   10 мин

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

   шафранмолоко
8. 8

   Шаг 8. Whisk mascarpone and sugar

   Whisk mascarpone and icing sugar until smooth.

   маскарпонесахарная пудра
9. 9

   Шаг 9. Mix in flavourings

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

   кардамон0.3 ч.л. из 0.5 ч.л.шафранмолокованильный экстракт
10. 10

    Шаг 10. Whip the cream

    In a separate bowl, whip cream to medium peaks.

    жирные сливки
11. 11

    Шаг 11. Fold in the cream

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

    жирные сливкимаскарпоне
12. 12

    Шаг 12. Dip the ladyfingers

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

    савоярдимолоко
13. 13

    Шаг 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.

    савоярдимаскарпоне
14. 14

    Шаг 14. Garnish and chill

    6 ч

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

    фисташкашафран