This Rasmalai Tiramisu is an easy, eggless Indian fusion dessert, ready to chill in 20 minutes. In this fun take on tiramisu, cardamom mascarpone cream meets rose water-soaked ladyfingers and rasmalai. This make-ahead dessert is perfect for celebrations, Diwali, Holi, or the holidays. Your guests will be asking for seconds!
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My husband is the biggest chocolate lover I know, but when it comes to Indian sweets, Rasmalai is the one thing that can actually distract him from a brownie! I've been making my easy 30-minute rasmalai for years, but lately, I've been having so much fun giving it a fusion twist for our festive and holiday celebrations.
That's how this tiramisu inspired Rasmalai Tiramisu was born! It's rich, decadent, and honestly, a total showstopper. The best part is how versatile it - you can layer it into sweet little individual jars for a fancy touch, or assemble it family-style in a baking dish if you're feeding a big crowd.
My girls love helping me with the rose petal garnish, and since it's a 20-minute, make-ahead recipe, it's my secret weapon for a stress-free Indian dinner party.
Whether you serve it in jars or as elegant slices, watching your guests' eyes light up when they take that first creamy, cardamom-scented bite is truly sensational!
What is Rasmalai Tiramisu
Rasmalai is a classic Indian dessert featuring cottage cheese balls (chenna or paneer) soaked in a thick cream sauce scented with saffron, cardamom, pistachios, and almonds. Check out the detailed and easy recipe for Homemade Rasmalai.
Rasmalai tiramisu is a modern Indian fusion dessert that combines two desserts - rasmalai and tiramisu - into one. It is made with rasmalai, cardamom-infused mascarpone cream, soaked ladyfingers, pistachios, and dried rose petals.
Ingredients - Notes & Substitutions
The ingredient list for rasmalai dessert cups is short and sweet. Simply gather together:
For Rasmalai
Jars: For these individual cake jars, I like to use any 3.5-ounce dessert cups or bowls. They make the perfect individual serving. You can also use 4oz ramekins.
Party-size: Use a 8 X 8 inch square baking dish.
- Rasmalai with Sweetened Milk: Use homemade by making this easy 30-minute rasmalai or use store-bought rasmalai from Nanak Foods brand.
- Heavy Whipping Cream: make sure the heavy cream is chilled in the fridge before whipping, as it will whip up quicker and smoother.
- Sugar: start with the amount of sugar in the recipe. If you find you would like a sweeter whipped cream mix, add up to 1 tablespoon more sugar.
- Mascarpone: one container of mascarpone cheese gives it that special tiramisu touch. Bring to room temperature for easier whipping.
- Cardamom: I like to grind the seeds from about 4-5 pods for the strongest flavor and aroma.
- Water: this will be the first step in our dipping assembly line. I like to warm the water slightly in the microwave for 45 seconds.
- Rose Water: to really enhance that floral essence. Rose water is easy to spot in large grocery stores, Middle Eastern markets, or online.
- Ladyfingers: look for ladyfingers in the cookie aisle of big supermarkets, sometimes labeled savoiardi. For an eggless cookie option, use vegan vanilla wafers or bake eggless ladyfingers from scratch.
Garnish
- Nuts: a final garnish of nuts add nice color and crunch. I love pistachios, but almonds or a mix of assorted nuts can also be used.
- Rose Petals: for floral essence and a pop of color! Look for rose petals in specialty spice shops or online.
- Optional Topping: Vark. Also known as varak or warq, these edible super-thin foil sheets add a festive touch to the dessert, but it's optional. You can find it in Indian stores or on Amazon.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Rasmalai Tiramisu
Rasmalai cake couldn't be any easier to make. Here's how I like to do it in a few easy steps:
- Prepare Rasmalai: Use homemade rasmalai or buy your favorite store brand. Separate the rasmalai balls from the sauce. Reserve 3 rasmalai for garnish. Place the remaining in a bowl and gently crumble them using a fork.
- Prepare Rasamalai whipped cream: In a mixing bowl, add chilled heavy whipping cream and sugar. Use a hand mixer and whip until it forms soft peaks. If using a stand mixer, use the whisk attachment.
- Add mascarpone and flavoring: Add mascarpone, cardamom powder, and four tablespoons of rasmalai sauce to the whipped cream.
- Whip cream: Whip until the mixture is smooth and fluffy and no lumps remain. Taste the cream mix to check for sweetness and adjust accordingly.
- Prepare dipping liquid: In a small bowl add ¾ cup water and ½ teaspoon rose water. Microwave it for 45 seconds. Prepare an assembly line by placing the warm water next to the rasmalai sauce.
- Dip ladyfinger: Break the ladyfingers in half. Take one half and dip it in the warm water for 2 seconds, then dip it in the rasmalai sauce for 4 seconds, flipping after 2 seconds.
- Layer Ladyfinger: Layer the soaked ladyfinger half in the bottom of a dessert cup. Use the tip of a spoon to flatten it across the bottom.
- Add sauce: Drizzle a teaspoon of the rasmalai sauce over the ladyfinger.
- Spead rasmalai crumbles: Evenly spread about a teaspoon of the rasmalai crumbles.
- Top with whipped cream: Add about 2 teaspoons of whipped cream and spread it in a smooth layer using an offset spatula or the back of a spoon.
- Repeat Layers: Dip and layer ladyfingers, followed by rasmalai crumbles and sauce. Top this with a layer of whipped cream.
- Final Layer: Spread about a teaspoon of rasmalai crumbles on top. Add sliced pistachios and dried rose petals evenly over that. If you like, add tiny shavings of gold or silver vark (optional). Cover tightly and chill in the fridge for 4-6 hours.
Assemble In A Baking Dish
To assemble this rasmalai tiramisu family-style in a 8x8 dish:
- Start by dipping 12-14 ladyfingers in the rose water and rasmalai sauce, then line the bottom of the pan.
- Spread two-thirds of your crumbled rasmalai over them with a quick drizzle of extra sauce, then smooth on half of your cardamom cream.
- Repeat with one more layer of soaked ladyfingers and the rest of the crumbles, finishing with the remaining cream.
- Sprinkle your pistachios, rose petals, and vark on top, then cover and chill for at least 6 hours.
Tip: It's much faster than individual jars for a big gathering, and if you use a warm, damp knife to slice it, you'll get those perfect, clean squares every time.
Serving Suggestions
Rasmalai cake jars make a wonderful treat for Diwali and special occasions. This dessert is complete by itself and does not require any additional accompaniments. Here are my favorite ways to serve:
Diwali: Bring to any Diwali celebration for a showstopping presentation among family and friends.
Holidays: Due to the festive colors added by pistachios and rose petals, this makes a special treat during the dessert course of Thanksgiving, Christmas, or New Year's as well!
How to Store & Make Ahead
Leftover rasmalai tiramisu cups will keep, covered, in the fridge for up to 3 days.
The ras malai and ladyfingers will soften as the days pass, so expect a softer texture on days 2 and 3.
Make Ahead: Rasmalai tiramisu needs to chill for at least 4-6 hours, so I like to make this Indian fusion dessert the morning of the party. These jars can also be made 1 day in advance and refrigerated.
What I learnt While Recipe Testing
- I made this dessert a few times using ladyfingers and another with eggless Indian rusks. I preferred the one with ladyfingers because their airy structure mimiced the spongy texture of rasmalai better once soaked.
- If the mascarpone is too cold, it results in a lumpy cream. To fix that, you have to whisk it for 30 seconds by itself before adding cream.
Recipe Tips & Notes
- Sugar: Add up to 1 tablespoon more sugar if you would like the whipped cream sweeter.
- Cardamom: Freshly ground cardamom seeds from the pod will provide the most intense flavor and aroma. Open approx 5-6 green cardamom pods and crush the seeds with a mortar and pestle.
- Eggless Cookies: To make this recipe 100% egg-free, you can bake eggless ladyfingers from scratch, or use vegan vanilla wafers.
- Chill the beaters/whisks in the freezer while you gather the ingredients. Chilled beaters make a fluffier whipped cream.
- 2-second rule: To prevent the ladyfingers from getting mushy, dip them for 2 seconds each side in the sauce.
- If Mascarpone isn't available: Use a good quality cream cheese instead.
- Make-ahead dessert: This is one of those desserts that gets better the day after! If you can, I highly recommend making and chilling this a day in advance.
Frequently Asked Questions
Rasmalai tiramisu cake combines the classic flavors and ingredients of rasmalai and tiramisu into one. It is an Indian fusion dessert made with crumbled rasmalai, sweetened whipped cream, mascarpone, ladyfingers, cardamom, pistachios, and rose petals.
Ras malai is floral, sweet, and nutty thanks to the subtle notes of saffron, cardamom, and nuts simmered in milk.
A cold mascarpone can lead to a lumpy cream. To prevent this, if your marcarpone is straight out of the fridge, whip it by itself for 30 seconds before addind the cream.
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📖 Recipe
Easy Rasmalai Tiramisu- Eggless Indian Fusion Dessert
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Ingredients
- 12 pieces rasmalai with sweetened milk homemade or store-bought (Nanak brand)
- ¾ cup heavy whipping cream chilled
- ¼ cup granulated sugar add another 1 Tablespoon as needed - see notes
- 8 ounces mascarpone at room temperature
- ½ teaspoon cardamom powder (fresh) 5-6 green cardamoms - see notes
- ¾ cup water
- ½ teaspoon rose water
- 12 pieces ladyfingers see notes for eggless cookie alternatives
Garnish
- 3-4 tablespoons pistachios (or assorted nuts) finely chopped or sliced
- 1 tablespoon rose petals (optional)
- 1 sheet vark (edible gold or silver foil for topping) (optional)
Instructions
Rasmalai Tiramisu Jars/Cups
- Prepare Rasmalai: Use previously prepared homemade rasmalai or buy your favorite store brand. Separate the rasmalai balls from the sweet sauce.
- Crumble Rasmalai: Spread the rasmalai on a plate and gently crumble them using a fork.
- Prepare Rasamalai whipped cream: In a mixing bowl, add chilled heavy whipping cream and sugar. Use a hand mixer and whip until it forms soft peaks. If using a stand mixer, use the whisk attachment.
- Add mascarpone and flavoring: Add mascarpone, cardamom powder, and four tablespoons of rasmalai sauce to the whipped cream and whip until the mixture is smooth and fluffy and no lumps remain. Taste the cream mix at this point to check for sweetness and adjust accordingly.
- Prepare dipping liquid: In a small bowl, add ¾ cup water and microwave it for 45 seconds to warm the water. Stir in ½ teaspoon rose water. Prepare an assembly line by placing the warm water next to the rasmalai sauce.
- Dip ladyfinger: Break the ladyfingers in half. Take one half and dip it in the warm water for 2 seconds, then dip it in the rasmalai sauce for 4 seconds, flipping after 2 seconds.
- Layer Ladyfinger: Layer the soaked ladyfinger half in the bottom of a 3.5-ounce dessert cup or ramekin. Use the tip of a spoon to flatten it across the bottom. Drizzle 2 teaspoons of rasmalai sauce over that.
- Spead rasmalai crumbles: Evenly spread about a teaspoon of the rasmalai crumbles on top of the crushed ladyfinger.
- Top with whipped cream: Add about 2 teaspoons of whipped cream and spread it in a smooth layer using the back of a spoon.
- Repeat Layers: Dip and layer ladyfingers, followed by rasmalai crumbles and sauce. Top this with a layer of whipped cream.
- Final Layer: Spread about a teaspoon of rasmalai crumbles on top. Add sliced pistachios and dried rose petals evenly over that. If you like, add tiny pieces of gold or silver vark (optional).
- Chill: Cover wirh plastic wrap or a lid and chill in the fridge for 4-6 hours. Enjoy cold!
Rasmalai Tiramisu Cake (8 X 8 inch Pan)
- Start by dipping 12-14 ladyfingers in the rose water and rasmalai sauce, then line the bottom of the pan.
- Spread two-thirds of your crumbled rasmalai over them with a quick drizzle of extra sauce, then smooth on half of your cardamom cream.
- Repeat with one more layer of soaked ladyfingers and the rest of the crumbles, finishing with the remaining cream.
- Sprinkle your pistachios, rose petals, and vark on top, then cover and chill for at least 6 hours.
Notes
- Sugar: Add up to 1 tablespoon more sugar if you would like the whipped cream sweeter.
- Cardamom: Freshly ground cardamom seeds from the pod will provide the most intense flavor and aroma. Open approx 5-6 green cardamom pods and crush the seeds with a mortar and pestle.
- Eggless Cookies: To make this recipe 100% egg-free, you can bake eggless ladyfingers from scratch, or use vegan vanilla wafers.
- Chill the beaters/whisks in the freezer while you gather the ingredients. Chilled beaters make a fluffier whipped cream.
- 2-second rule: To prevent the ladyfingers from getting mushy, dip them for 2 seconds on each side in the sauce.
- If Mascarpone isn't available: Use a good quality cream cheese instead.
- Make-ahead dessert: This is one of those desserts that gets better the day after! If you can, I highly recommend making and chilling this a day in advance.
Sujata says
How far ahead an these be made and kept in a fridge?
Aneesha Gupta says
I would say 2-3 days. Enjoy!
Nancy says
How many of the cups does this make?
Aneesha Gupta says
Hi Nancy, this recipe makes about 12- 3.5 ounce cups. Enjoy!
Dipti says
Delicious recipe and was a big hit at the dinner party! I personally thought it was time consuming to do individual cups, though looked pretty. Next time I may do a tray with layers to save time.
Aneesha says
Hi Dipti, I'm so glad to hear that! And you can definitely assemble this in a large baking dish for convenience.
Neha Parikh says
How many of the cups does this make?
Aneesha Gupta says
Hi Neha, this should make about 12 of the 3.5 ounce dessert cups or ramekins.
Gayatri says
Turned out fabulous. It looked festive n tasted just as good! Thank you for the delicious recipe
Aneesha says
You're most welcome Gayatri! Thanks for taking the time to rate the recipe ????????
Thasin says
Hi! I want to try this recipe for a dinner party I'm throwing. Is 1/4 cup of sugar essential or can I do half of that and it'll still taste great? We're all watching our sugar!
Aneesha says
Hi Thasin, you can certainly reduce the sugar if you like, but it will affect the overall taste of this taste.
Anis Akhtar says
Hi Aneesha
Will surely try your Rasmalai Termesue receipe. One of the ingredient is Ladyfingers? I am confused so please clarify.
Aneesha says
Thanks, Anis! Ladyfingers are wafer-like cookies that are a traditional ingredient in this dessert. You can use vanilla wafer cookies instead. Enjoy!