Dessert

Rose Tiramisu: Eggless Rose-flavored Dessert with Ladyfingers, Rose Water, and Pistachios Recipe

ByElena Hart January 28, 2026January 28, 2026

Introduction

Rose Tiramisu is a luxurious, eggless twist on the classic Italian dessert, infused with delicate floral flavors that captivate the senses. This creamy, fragrant treat combines the richness of mascarpone with the sweet aroma of rose, making it perfect for special occasions or an elegant indulgence.

An oval white dish filled with a smooth layer of pale pink cream that covers the entire top evenly with soft swirls. In the center, there is a line of mixed toppings including bright green chopped pistachios, small shiny silver-coated almonds, and a few scattered deep pink rose petals, along with a light dusting of fine brown powder that adds texture. The dish is placed on a white marbled surface surrounded by scattered rose petals, a silver ornate spoon, and some round crackers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup rose syrup (Opt for Rooh Afza for an authentic taste)
1 cup full fat milk (Using whole milk is key for the best flavor)

1 teaspoon rose water (A drop of rose essence can substitute if needed)
1 cup mascarpone cheese (Ensure it’s very cold for easy whipping)

1/2 cup powdered sugar (Confectioners’ sugar works best)
A few drops rose essence (Use sparingly to avoid overpowering)

1 cup heavy cream (Chilling before use is essential)
1 pack ladyfinger cookies (These give structure)
As needed food grade rose buds (Enhance the visual appeal)

As needed silvered pistachios (Adds a crunchy texture)

Instructions

Step 1: In a medium bowl, combine the rose syrup, full fat milk, and rose water. Whisk until smooth and set aside for 5 minutes.
Step 2: In a separate bowl, mix the mascarpone cheese, powdered sugar, and rose essence. Beat until smooth and creamy.

Step 3: In another bowl, whip the chilled heavy cream with powdered sugar until soft peaks form.
Step 4: Dip ladyfinger cookies briefly in the rose milk mixture and arrange them in a single layer in an 8×8-inch dish.
Step 5: Spread half of the whipped mascarpone mixture over the ladyfingers, then repeat the layer with dipped ladyfingers and the remaining mascarpone.

Step 6: Cover and refrigerate the tiramisu for at least 6 hours or overnight to allow flavors to meld.
Step 7: Remove from the fridge, pipe whipped cream on top if desired, and garnish with food grade rose buds and silvered pistachios before serving.

Tips & Variations

Use cold mascarpone and heavy cream for easier whipping and a fluffier texture.

Adjust the amount of rose essence carefully, as it can easily overpower the dessert’s delicate flavor.
For a non-alcoholic version, stick to rose syrup and rose water; for a grown-up twist, add a splash of rose liqueur.
Substitute ladyfingers with sponge cake layers for a softer bite.

Storage

Store Rose Tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain its creamy texture. Reheat is not recommended; serve cold for the best experience.

How to Serve

The image shows a creamy dessert spread evenly in a white oval dish with golden handles on each side. The dessert has a smooth, light pink surface with soft swirls creating texture, topped in the center with a line of chopped green pistachios, small pink rose petals, and shiny silver-coated almonds. The dish sits on a white marbled surface, with pink roses and a white bowl filled with green pistachios nearby, creating a soft, elegant setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Rose Tiramisu ahead of time?

Yes, in fact, chilling it for at least 6 hours or overnight enhances the flavors and texture, making it easier to slice and more delicious.

Is this recipe completely eggless?

Yes, this tiramisu uses no eggs, relying instead on whipped cream and mascarpone for richness and creaminess, making it suitable for those avoiding raw eggs.