Rasmalai Tiramisu is a creamy and delicious Indian-fusion dessert with layers of ladyfingers, rasmalai, and cardamom-scented whipped cream. It's a fun twist on a classic dessert called rasmalai, and it's ready to chill in just 20 minutes.
Make these little beauties ahead of time for Diwali, or any time throughout the holiday season!
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Rasmalai is my hubby's favorite Indian dessert. I make it regularly using this easy rasmalai recipe. Lately, I've been trying different fusion desserts with it for holidays and special celebrations.
In this recipe, I gave this festive dessert a tiramisu spin, and created rasmalai tiramisu!
These rasmalai cake jars are rich, decadent and the perfect make-ahead dessert that comes in sweet, little individualized portions. Watch your guests' eyes light up when you bring these out for a special treat - it's truly sensational!
What is Rasmalai?
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.
The word 'ras malai' originates from two words in Hindi - ras meaning 'juice' and malai meaning 'cream'. This rich and decadent dessert is traditionally served in India as a royal treat at weddings and celebrations.
Check out the detailed and easy recipe for Homemade Rasmalai.
What is Rasmalai Tiramisu?
Rasmalai tiramisu cake combines the classic flavors and ingredients of rasmalai and tiramisu into one.
It is an Indian fusion dessert made with rasmalai, sweetened whipped cream, mascarpone, ladyfingers, cardamom, pistachios, and 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.
- 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 previously prepared homemade rasmalai or buy your favorite store brand. Separate the rasmalai balls from the sweet sauce (Pic 1).
Crumble Rasmalai: Reserve 3 rasmalai for garnish and keep aside. Place the remaining in a bowl or 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 (Pic 2).
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 (Pics 3 & 4). 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 add ½ teaspoon rose water to it. Microwave it for 45 seconds to warm the 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 (Pics 5 & 6).
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 a teaspoon of the rasmalai sauce over that (Pics 7 & 8).
Spead rasmalai crumbles: Evenly spread about a teaspoon of the rasmalai crumbles (Pic 9).
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 (Pic 10).
Repeat Layers: Dip and layer ladyfingers, followed by rasmalai crumbles and sauce. Top this with a layer of whipped cream (Pic 11).
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) (Pic 12).
Chill: Cover tightly and chill in the fridge for 4-6 hours. Enjoy cold!
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.
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.
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.
More Indian Dessert Recipes You'll Love
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📖 Recipe
Rasmalai Tiramisu
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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
- 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!
Video
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.
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.
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!