Description
An easy and delicious Rus Malai flavored Tiramisu with layers of milk soaked bread and cardamom mascarpone cream, finished with a dusting of grated white chocolate.
Ingredients
Rus Malai milk and bread:
- 2 cups milk (480g)
- 1/4 cup sugar (50g)
- 3 cardamom pods, or 1/2 tsp cardamom powder
- 12-15 King's Hawaiian original sweet rolls, or any other sliced white bread of similar quantity - see notes if you want to use ladyfingers
Cardamom mascarpone cream:
- 2 ½ cups heavy whipping cream, chilled (600g)
- 1/3 cup granulated sugar (66g)
- ½ tsp vanilla
- 1/2 to 1 tsp cardamom powder, based on preference
- 8 to 12 ounces good quality mascarpone cheese (like Galbani), slightly cooler than room temperature. Quantity depends on how thick you want it (I typically do 12oz)
For garnish (optional):
- White chocolate, frozen
- Freeze dried strawberries
Instructions
- Start by making the Rus Malai milk. Add the milk, sugar and cardamom pods (or powder) to a saucepan. Cook and stir on medium heat until the mixture boils and the sugar dissolves. Strain to remove the cardamom pods, and let cool down
- Toast the bread rolls until light golden (you can do this in a toaster, toaster oven, air fryer, or traditional oven at 350F). Set aside
- Make the cardamom mascarpone cream. Add the heavy cream, sugar, vanilla and cardamom powder to a bowl. Whisk on medium low speed until the mixture starts to thicken up. Add the mascarpone cheese, and continue whisking on medium low speed for 1-2 minutes until the cheese mixes in and the mixture reaches soft peaks (it should start to hold shape and become spreadable)
- To assemble, add a layer of the toasted bread rolls on the bottom of a 7x11 dish - this should use up half of the bread. Carefully pour over half of the milk mixture to soak the bread thoroughly. Reserve the other half for the next layer. Spread on half of the mascarpone cream mixture. Then repeat with the next layer of bread soaked in milk and the rest of the mascarpone cream.
- Place the tiramisu in the fridge overnight, or at least for 4 hours until fully chilled and set
- Before serving, dust the tiramisu with grated white chocolate (I like to freeze a bar of white chocolate and use a zester to finely grate it directly on top of the tiramisu). Optionally, garnish with some crushed freeze dried strawberries for color. Serve and enjoy!
Notes
- Using ladyfingers instead of bread rolls: If you want to use ladyfingers instead of bread, you absolutely can! This recipe will use anywhere between 30-36 ladyfingers depending on the size of your pan. You do not need to toast them. Dip the ladyfingers in the Rus Malai milk one by one, for just 1-2 seconds each, and layer in the tiramisu dish (instead of layering first and then pouring the milk on top).
- Serving options: Instead of a 7x11" casserole dish, you can assemble and serve this tiramisu in a 9x9" pan or any other pan of similar size. You can also assemble the tiramisu in individual dessert cups
- Make ahead & storage: You can prepare this tiramisu 1-2 days in advance and keep it covered in the fridge. Garnish with grated white chocolate right before serving, and store any leftovers in an airtight container in the fridge for up to 3 days
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Italian, Pakistani, South Asian