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Eggless Rose Tiramisu with Rusk

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Prep Time 20 minutes
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
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