Rasmalai Tiramisu Recipe

Prepare the Rasmalai

In a large saucepan, bring the milk to a boil over medium heat. Stir frequently to prevent it from burning.

Once the milk comes to a boil, reduce the heat and add the lemon juice. Stir gently until the milk curdles and separates into curds and whey.

Remove from heat and strain the curds through a muslin cloth or fine sieve to separate the whey. Rinse the curds under cold water to remove the acidity from the lemon juice.

Squeeze out excess water from the curds and knead them for about 5-7 minutes until smooth. Shape the kneaded dough into small balls.

In another pot, boil 4 cups of water with sugar and cardamom pods to make the syrup. Once it boils, add the shaped balls and let them cook for about 15 minutes until they double in size.

Remove the balls and let them cool. In a separate bowl, mix saffron strands in warm milk and pour this over the cooled rasmalai balls. Garnish with chopped pistachios.

Prepare the Tiramisu Layers

In a large mixing bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

In another bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Dip each ladyfinger biscuit quickly into the brewed coffee and place them in a rectangular dish to form the first layer.

Spread half of the mascarpone mixture over the layer of ladyfingers evenly.

Add a layer of rasmalai balls on top of the mascarpone mixture, using half of the prepared rasmalai.

Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture and rasmalai.

Dust the top layer with cocoa powder and refrigerate for at least 4 hours or overnight for best results.