By Akshara
October 28, 2026
Rasmalai tiramisu is a magnificent fusion dessert that merges the comforting elegance of Italian tiramisu with the royal flavours of Indian rasmalai. Featuring layers of soft sponge or ladyfingers soaked in saffron-scented cardamom milk, rich mascarpone cream, and delicate rasmalai pieces, this show-stopping dessert is tailor-made for Karwa Chauth 2026 celebrations and festive sargi feasts.
12 store-bought or homemade rasmalai pieces (squeezed gently)  1.5 cups rasmalai milk (rabri) infused with saffron and cardamom  250g mascarpone cheese or whipped cream-hung curd blend  1/2 cup condensed milk  1 teaspoon cardamom powder  A pinch of saffron strands  Slivered pistachios and dried rose petals for garnish
Whisk the mascarpone cheese, condensed milk, and cardamom powder together in a bowl until smooth and fluffy, creating the rich tiramisu cream layer.
Take a shallow serving dish and arrange a layer of soft sponge cake or soaked ladyfingers at the bottom.
Generously drizzle the saffron-scented rasmalai milk over the base layer until it is moist and fragrant.
Spread half of the whipped mascarpone cream evenly over the soaked base, then press the halved rasmalai pieces into the cream.
Add another thin layer of sponge or repeat the cream layer, garnish generously with slivered pistachios and dried rose petals, and chill in the refrigerator for at least four hours before serving.