Ingredients
Equipment
Method
Step-by-Step Instructions
- Whisk together rose syrup, full-fat milk, and rose water in a bowl, and let rest for 5 minutes.
- Combine chilled mascarpone cheese, powdered sugar, and rose essence. Beat until smooth.
- Whip heavy cream with powdered sugar until soft peaks form, being careful not to overbeat.
- Dip ladyfinger cookies into the rose milk mixture and arrange them in a single layer in a dish.
- Spread half of the whipped mascarpone mixture over the ladyfingers, then layer with more dipped ladyfingers.
- Cover and refrigerate for at least 6 hours or overnight.
- Before serving, garnish with whipped cream, rose buds, and silvered pistachios.
Nutrition
Notes
Chill utensils for best whipped cream results. Dip ladyfingers quickly to prevent sogginess. Allow overnight chilling for optimal flavor.
