Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium bowl, combine rose syrup, full-fat milk, and rose water. Whisk until well blended and set aside.
- In a large mixing bowl, beat mascarpone cheese, heavy cream, and powdered sugar until smooth and fluffy.
- In another bowl, whip heavy cream and powdered sugar until soft peaks form. Fold into the mascarpone mixture.
- Dip ladyfinger cookies in the rose milk mixture and layer in an 8x8 inch dish.
- Spread half of the mascarpone cream mixture over the ladyfingers. Repeat with the remaining ingredients.
- Cover and refrigerate for at least 6 hours. Garnish with rose buds and silvered pistachios before serving.
Nutrition
Notes
Ensure bowls and utensils are chilled for better whipping. Store in an airtight container for up to 3 days.
