Ingredients
15 lady finger biscuits1 cup mascarpone cheese ½ cup sweetened condensed milk1 cup heavy whipping cream1 cup water1 tbsp sugar⅛ tsp saffron 1 tbsp rose water¼ tsp cardamom pdr1 tbsp chopped pistachios2 rasmalai (cut into pieces for decoration)1 tbsp dried rose buds for garnish PreparationsSaffron rose soaking syrup
- Crush
the saffron strands in a mortar and pestle into a coarse powder. Heat
the water until warm and add in the sugar. Mix until the sugar is
completely dissolved. Now add in half the crushed saffron into the syrup
and turn off the heat. Let the syrup cool down. After the syrup has
cooled, mix in the rose water.You can also skip this step and use the rasmalai milk instead! See notes below.
Saffron cardamom mascarpone cream
- Meanwhile,
soak the other half of the crushed saffron in a few tablespoons of the
heavy cream for about 15 minutes. Into a bowl or stand mixer, add in the
heavy cream along with the saffron soaked heavy cream and cardamom
powder. Whisk it on medium high speed until you get soft peaks.
- Into
another large bowl, add in the mascarpone cheese. Now add in the
sweetened condensed milk and whisk them together until smooth.
- A
little at a time, fold the whipped cream into the mascarpone mixture.
The finished mascarpone cream should be smooth and thick.
Assemble the rasmalai tiramisu
- If you are making the cake in a springform pan, line the bottom with parchment paper and the sides with a cake collar.
- Dip
the ladyfinger biscuits in the saffron rose syrup very briefly on each
side and place them in the bottom of your cake pan/jar. You can fill any
gaps with broken sponge fingers to fit. Top with some of the mascarpone
cream and spread out into an even layer.
- Repeat
these saffron syrup soaked lady fingers and mascarpone cream layers
once more (and as many times as you like). After assembling, cover the
cakes carefully and refrigerate them for 12-24 hours before serving for
the best flavor.
- Pipe on more of the mascarpone cream on top and decorate with pistachios, chopped rasmalai and gold leaf before serving.
Notes
- Replace the saffron rose syrup with rasmalai thickened milk instead.
Amp up the flavor of store bought rasmalai milk by adding some crushed
saffron and rose water, if you're using it as the soaking syrup.
- Use any wafer cookies instead of ladyfinger biscuits
if you can't find them. Neutral biscuits and cookies will work well
here and if they are not as delicate as ladyfingers then soak them for a
bit longer so they can soften well.
- Keep the mascarpone cheese out at room temperature before whipping.
This helps it blend better with the airy whipped cream. You only need to
place it out for about 15 minutes.
- Replace mascarpone cheese with cream cheese if you can't find it.
You will need to place it out at room temperature for 1-2 hours before
mixing.
Saffron rose soaking syrup
- Crush the saffron strands in a mortar and pestle into a coarse powder. Heat the water until warm and add in the sugar. Mix until the sugar is completely dissolved. Now add in half the crushed saffron into the syrup and turn off the heat. Let the syrup cool down. After the syrup has cooled, mix in the rose water.You can also skip this step and use the rasmalai milk instead! See notes below.
Saffron cardamom mascarpone cream
- Meanwhile, soak the other half of the crushed saffron in a few tablespoons of the heavy cream for about 15 minutes. Into a bowl or stand mixer, add in the heavy cream along with the saffron soaked heavy cream and cardamom powder. Whisk it on medium high speed until you get soft peaks.
- Into another large bowl, add in the mascarpone cheese. Now add in the sweetened condensed milk and whisk them together until smooth.
- A little at a time, fold the whipped cream into the mascarpone mixture. The finished mascarpone cream should be smooth and thick.
Assemble the rasmalai tiramisu
- If you are making the cake in a springform pan, line the bottom with parchment paper and the sides with a cake collar.
- Dip the ladyfinger biscuits in the saffron rose syrup very briefly on each side and place them in the bottom of your cake pan/jar. You can fill any gaps with broken sponge fingers to fit. Top with some of the mascarpone cream and spread out into an even layer.
- Repeat these saffron syrup soaked lady fingers and mascarpone cream layers once more (and as many times as you like). After assembling, cover the cakes carefully and refrigerate them for 12-24 hours before serving for the best flavor.
- Pipe on more of the mascarpone cream on top and decorate with pistachios, chopped rasmalai and gold leaf before serving.
Notes
- Replace the saffron rose syrup with rasmalai thickened milk instead. Amp up the flavor of store bought rasmalai milk by adding some crushed saffron and rose water, if you're using it as the soaking syrup.
- Use any wafer cookies instead of ladyfinger biscuits if you can't find them. Neutral biscuits and cookies will work well here and if they are not as delicate as ladyfingers then soak them for a bit longer so they can soften well.
- Keep the mascarpone cheese out at room temperature before whipping. This helps it blend better with the airy whipped cream. You only need to place it out for about 15 minutes.
- Replace mascarpone cheese with cream cheese if you can't find it. You will need to place it out at room temperature for 1-2 hours before mixing.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.
No comments:
Post a Comment