This fusion dessert will be a highlight for your next event. Ras malai just got a glamorous makeover. It not only looks prettier, but also much less technical and easier to make than the traditional ras malai.

What is Ras Malai?

Ras Malai is a traditional Indian dessert that features soft, spongy chenna (Indian cottage cheese) dumplings soaked in a rich, fragrant milk syrup. The dumplings are gently poached in a sweetened, cardamom-infused milk, then cooled and allowed to absorb the luscious flavors. Often garnished with a sprinkle of finely chopped pistachios and almonds, and sometimes adorned with a few saffron strands.

What is Ras Malai Tiramisu?

This Ras malai Tiramisu combines the flavors of the traditional Indian ras malai with the Italian tiramisu base. Here, we use lady finger biscuits (known as Savioardi in Italian) and drench it in a cardamom and saffron flavoured condensed milk. We layer it with a mascarpone-cream, also flavored with cardamom and saffron, along with rose water. Toasted pistachios are added between the layers to make it more delectable.

What ingredients are needed for Ras Malai Tiramisu?

Evaporated milk: Also known as unsweetened condensed milk. In Germany it is known as ungezukertes Kondensmilch, usually available where the non refrigerated milk is stored. Do not use sweetend condensed milk as it is too sweet and too thick to be absorbed by the biscuits.

Cardamom: I usually prefer to use freshly ground cardamom. Just take out the seeds from the pods and grind it in a mortar and pestle. You can also use store bought ground cardamom instead, but it will taste less intensive.

Saffron: To extract the most flavour from the saffron, grind it in a mortar and pestle. You can grind it together with cardamom seeds (see above) to help in getting the strands finely ground.

Powdered sugar: Known in Germany as Puder-Zucker (available at the cake aisle). Powder sugar easily incorporates into the milk/cream resulting in a velvety texture.

Whipping cream: Available in Germany as Schlagsahne (in the fridge section where Milk products are stored).

Mascarpone: Available in Germany as Mascarpone (in the fridge section where Milk products are stored).

Rose water: You will find rose water at Indian grocery stores. If you do not like rose aroma, you can simply skip it.

Lady finger biscuits: These are available by the name savoiardi in Germany in the aisle where biscuits are stored. I use the ones that have a sugar coated top, as I keep my cream slightly less sweet.

Pistachios: I like to use roasted and salted pistachios. I get the one with shells (from Aldi). It cuts through the richness of the dessert and I really like the slight hint of salt that they add. You can alternatively use unsalted (roasted) pistachios as well.

(Optional) Dried rose buds: These are for garnishing. I get them from the Indian store. They are also sometimes available at Arab/Turkish stores.

How to prepare Ras Malai Tiramisu?

Step 1: We start by preparing our flavoured milk to dip the lady finger biscuits in. Remove the cardamom seeds from the pod and add the seeds to a mortar and pestle along with saffron. Make a fine powder, then add half of it to the evaporated milk, reserving the rest for the cream. Add the powdered sugar and mix until well combined. Keep aside to let the saffron release its aroma and color until we’re ready to use it.

Step 2: Add the whipping cream into a mixing bowl. Beat using an electric mixer until it starts to thicken and form strings. Add the mascarpone, the remaining of the cardamom-saffron powder, powdered sugar and rose water. Beat again with an electric mixer, until the mixture looks creamy and homogeneous.

Step 3: Take a deep rectangular dish, about 30cmx 20cm in size. Dip the lady finger biscuits, one at a time, just for a few seconds into the prepared milk (Step 1) and form a single layer at the bottom of the dish. You might have to cut the biscuits to fit the bottom of the pan.

Step 4: Divide the cream into 3 equal parts and add one part on top of the layer of biscuits in the dish. Spread it evenly in a layer. Sprinkle some chopped pistachios. Then repeat the layers of biscuits after dipping into the flavored milk, and then the layer of cream twice.

Step 5: Garnish the tiramisu with chopped pistachios and dried rose petals. It is important to let it rest in the fridge for at least 8 hours to let the flavors soak in.