This fusion dessert combines the Indian Rose Falooda flavor with rose flavored Cream cheese and whipping cream. With only 5 ingredients and having replaced the lady finger cookies with Rusk, this is an easy make ahead recipe. Traditional tiramisu is made with lady fingers or savoiardi cookies. Lady fingers are not readily available and also have eggs. Our Suji Rusk is readily available, very reasonably priced, has no eggs and about the same size as lady fingers. Of course, if you have lady fingers, feel free to use those cookies. I had made the traditional coffee flavored Tiramisu a few months back with Suji Rusk. It was such a hit with everyone that I decided to make a rose flavored version of it.

So my Rose tiramisu is a combo of two popular recipes I had shared earlier-Rose Mousse Shots and Tiramisu. Unlike the coffee flavored tiramisu we use rose milk for dunking the rusk/lady fingers. The main difference I felt between rusk and lady fingers is- Lady fingers are pretty delicate and just need a very quick dip in coffee whereas rusk is very absorbent and needs to be dipped, flipped over and held in liquid just a few seconds longer.

I have used cream cheese instead of mascarpone cheese as its readily available. I have tried with both mascarpone cheese and cream cheese and didn’t find any significant difference in taste or texture. So even though traditionally Tiramisu is made with mascarpone cheese, use mascarpone if its available otherwise cream cheese works very well.

PRO TIPS-

Dip the rusk in rose milk, flip and hold in in milk for few seconds longer

Cream cheese and all ingredients should be at room temperature except heavy whipping cream, which should be chilled

Always beat at low to medium speed. Whipped cream goes from cream to butter very quickly.

Keep the cream cheese- whipped cream filling soft and spreadable. Do not bring to stiff peak stage

The sweetness, color and rose flavor all come from the ready rose syrup. I have used Rooh Afza. Start with less syrup, do taste test and increase the syrup if needed

Keep in refrigerator for 24 hours for tiramisu to set well and the layers to show. Minimum set time should be overnight or 12 hours

Using a clear glass container shows the layers from the outside. I prefer a square or rectangle dish as the rusk is rectangular and just fits better in the dish versus a round or oval dish.

Here is the written recipe followed by the step by step pictorial one-

Eggless Rose Tiramisu with Rusk

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Prep Time 20

Course Cakes/Dessert/Bread, Dessert, eggless dessert, Indian Dessert, Indian Sweets, No bake dessert, No cook recipe, Teatime

Cuisine American, Fusion, Indian

Equipment

1 microwave safe bowl for warming milk
2 large bowls
1 handheld mixer
1 rectangular clear glass dish 2.2 quart Anchor Hocking dish
1 spatula

Ingredients

1 pkg Brittania Sooji Rusk toastea or Lady fingers 11 ox/305 gms
1.5 cups 400 ml Heavy Whipping Cream chilled
8 oz 226 gms Cream Cheese room temperature
5-6 tbsp Rose Syrup I used Roohafza brand

Rose Milk For Dipping Cookies/Rusk

1.5 cups 400 ml warm milk 12 ounces
1/4 cup 4 tbsp Rose Syrup I used Roohafza brand

For Whipped Cream Topping(optional)

1/2 cup 120 ml Heavy Whipping cream chilled
2 tbsp confectioners sugar/Icing sugar
1 tbsp Full Fat Milk Powder Nido brand
1/2 tsp Rose water

Instructions

For Rose Tiramisu

In a large bowl, beat the cream cheese that's at room temperature at low to med speed. Add the rose syrup and continue to beat till smooth. Start with less syrup , do taste test and add more only if needed. Set aside
In another bowl, beat the chilled heavy whipping cream till slightly thick. Now combine the heavy whipping cream with the cream cheese rose mixture and mix on lowest setting till soft peaks and easily spreadable. Set aside in refrigerator
In a shallow bowl. microwave milk for 1 minute. You can even warm in a pan. Milk should not be hot but slightly more warm than lukewarm. Mix the rose syrup in and stir with spoon till it blends in
Dip the rusk /lady fingers in warm rose milk and lay them out in a single layer in a rectangular pan. Break a few to fill in any gaps. Preferably use a clear pan so the layers can show
Spread half the rose filling on top of the rose milk dipped rusk/ladyfinger and smoothen with spatula
For the second layer, again dip the rusk/lady finger in rose milk and spread a layer on top of the cream cheese -whipped cream filling. Break a few to fill in any gaps. If any milk is left, drizzle over the rusk.
Put the remaining half of the cream cheese-whipped cream mix and flatten the top with an offset spatula.
So we have 4 layers-Rusk, filling, rusk and finally another layer of filling.
Cover with foil and refrigerate for 24 hours or a minimum of 12 hours.

For whipped Cream Topping, optional

After the tiramisu has set in the refrigerator- In a medium sized bowl, beat the chilled heavy whipping cream till soft peaks. Add sugar, milk powder and rose water till stiff peaks form. Fill an icing bag and pipe design of choice. I used Wilton 2D tip.
Sprinkle chopped pistachios and dried rose flowers

Notes

Rusk is a lot denser than lady finger. When we use lady finger we do a quick dip in the liquid and it turns soft. With rusk, we don’t want to do a quick dip. I dip one side, flip it over and keep it dipped for just a tad longer. We want the rose filling to be soft and spreadable-not at the stiff peak stage. I have used Rooh Afza brand rose syrup You can use any brand. Always start with less rose syrup and add more if needed. The sweetness, color and rose flavor all depend on the quantity of rose syrup, but you also don’t want to over power the rose flavor or have a very dark pink tiramisu. The whipped cream topping is optional, though I think it gives a nice touch. You can skip it and just sprinkle some rose petals and chopped pistachios. I used a clear glass dish so the layers would show but you can use any casserole. The key is however to let it set for 12 hours minimum or 24 hours for best results.

Keyword eggfree rose tiramisu, rose tiramisu with rusk, rosemilk cake, rosemilk tres leche, tiramisu without ladyfingers, tiramisu without savoiardi cookies

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

In a large bowl beat the cream cheese. Add the rose syrup and continue to beat till smooth

In another bowl, beat heavy whipping cream till slightly thick. Add cream cheese rose mixture and beat on lowest setting till you get soft peaks and its spreadable. Refrigerate.

In shallow bowl, mix rose syrup to warm milk

Dip the rusk/lady fingers in warm rose milk and arrange in a single layer

Spread half the rose cream cheese filling on the rusk and smoothen the top

Place a second layer of rose milk dipped rusk on top of the filling. Break a few to fill in the gaps. If any rose milk is left, drizzle it on the rusk

Put the remaining half of the rose cream cheese filling and flatten the top with offset spatula

Cover with foil and refrigerate for 24 hours