Prepare the cream: In a large bowl, whip together mascarpone, whipping cream, powdered sugar, rose water, and ground cardamom until smooth, thick, and fluffy. The texture should hold soft peaks and feel airy, not dense.
Make the soaking mixture: In a shallow bowl, mix Rooh Afza with water. Taste and adjust.
Layer the tiramisu: Quickly dip each ladyfinger into the Rooh Afza mixture for just a second or two from each side, then arrange them in a single layer in your dish. They should be soaked but still hold their shape.
Add the cream layer: Spread half of the cream mixture evenly over the biscuits, smoothing it out gently.
Repeat: Add another layer of dipped ladyfingers, followed by the remaining cream. Smooth the top for a clean finish.
Chill: Cover and refrigerate for at least 3 hours, but ideally overnight. This allows the biscuits to soften fully and the flavors to meld together beautifully.
