Rasmalai Tiramisu (Eggless)

This recipe of the eggless Indian fusion dessert Rasmalai Tiramisu has all the flavors of the traditional Indian dessert rasmalai. Rasmalai is one of my favorite Indian desserts.  For this Indian fusion dessert recipe, we are combining elements from both the Italian dessert Tiramisu and the humble Indian Rasmalai. 

What is Tiramisu?

Tiramisu is a classic Italian dessert with flavors of Espresso, Chocolate, and vanilla.  Ladyfinger cookies are dipped in espresso and layered in a dish with mascarpone cheese and dusted with cocoa powder. 

What is Rasmalai?

Rasmalai is a combination of two words “Ras” meaning juice and “Malai” meaning cream. There are two parts to Rasmalai – the rasmalai balls and the thickened milk. The balls are essentially rasgulla balls.  Rasgullas are a perfect dessert all by themselves. Rasmalai takes it a step further and dips the spongy rasgulla balls in flavored and slightly thickened milk.  The sponge soaks up all the juicy goodness and is then chilled and garnished with nuts. 

Components of Rasmalai Tiramisu

There are 3 components of rasmalai tiramisu

1. Cake Rusk
2. Rasmalai Milk (Doodh)
3. Mascarpone Whipped Cream

Cake Rusk – We are replacing the classic Italian ladyfinger cookies with the Indian cake rusk cookies.  If you have not had them, cake rusk is basically like a biscotti cookie, baked twice.  For cake rusk, vanilla sponge cake is cut into long pieces and then baked again till crisp and golden.  It goes well with Indian tea.  I have used it in this recipe as it absorbs the rasmalai milk (doodh) well. 

Rasmalai Milk (Doodh) – In traditional Italian tiramisu the ladyfingers are dunked in cooled espresso. For this recipe, we are dunking the cake rusk in rasmalai milk (doodh). This recipe does not have rasgullas in the rasmalai just the liquid milk portion. 

Mascarpone Whipped Cream– Mascarpone cheese is used to make Italian tiramisu and we are also using it in this recipe.  It is flavored with cardamom and mixed with whipped cream to make the cream layer.

Ingredients used to make Rasmalai Tiramisu

Here are the ingredients to make Rasmalai Tiramisu

• 1 package Eggless Cake rusk (750 grams approx)
• 1/4 cup unsalted raw pistachios, chopped (optional for decorating)
• Edible dried rose petals (optional for decorating)

For the Rasmalai Milk (Doodh)

• 6 cups Whole milk (Approx 11/2 litres)
• 1/2 cup + 2 tablespoons White sugar
• 8-10 strands of saffron
• 1/2 teaspoon cardamom powder

For the Mascarpone Whipped Cream

• 2 cups Heavy Whipping cream
• 8 ounce mascarpone cheese
• 3/4 cup Confectioner’s sugar (powdered sugar)
• 1/2 teaspoon cardamom powder

How to make Rasmalai Tiramisu

Here are the steps to make this Indian fusion dessert called Rasmalai Tiramisu

• Step 1 – Make the rasmalai milk (doodh)
• Step 2 – Make the mascarpone whipped cream frosting
• Step 3 – Assembling and decorating the tiramisu

Step 1 – Making the Rasmalai Milk (Doodh)

Making the doodh (milk) hardly takes 15-20 minutes of my time and I can control the sugar and infuse it with saffron and cardamom for a wonderful flavor. One tip for quick cooking the milk is to use a wide pan. The rasmalai doodh needs to be completely cooled and chilled before using it in the cake.  So, I tend to make it a day earlier before I have to assemble the tiramisu.  Keep it covered in the refrigerator till you use it. 

Step 2 – Making the mascarpone whipped cream frosting

The mascarpone whipped cream frosting should be made right before assembling the tiramisu. One thing to keep in mind when making whipped cream is to have all the components chilled.  I usually put the bowl and beater in the refrigerator for half an hour before I start whipping the cream.  The whipped cream is lightly sweetened in this recipe.  You can adjust the sugar to your liking. 

Step 3 – Assembling and decorating the tiramisu

Assembling is the most fun part of making the Rasmalai tiramisu.  The cake rusk is dipped in rasmalai milk (doodh) and layered at the bottom of a glass or metal pan.  It is then topped with half of the mascarpone whipped cream. 

Another layer of the cake rusk goes on top and then the final layer of the mascarpone whipped cream. You can take inspiration from the pictures, as I have decoratively piped the last layer using a Wilton 1M piping tip. 

If you do not want to do that, the Rasmalai Tiramisu will also look amazing with a flat layer of whipped cream on top.  Add some decorations of chopped pistachios and/or edible dried rose petals. 

Here is what you see in the above picture

• Image 1 – First layer of rusk dipped in rasmalai milk (doodh).
• Image 2 – Second layer of Mascarpone cream.
• Image 3 – Third layer of rusk dipped in rasmalai milk (doodh).
• Image 4 – Fourth and final layer of decorated mascarpone cream.

Here is how rasmalai tiramisu looks on completion

How to serve Rasmalai Tiramisu

This recipe is for a large Tiramisu serving 16-20 people. You can half the recipe for 8-10 servings. 

The Tiramisu should be assembled and refrigerated for at least 6-8 hours or overnight prior to serving.  If you would like to serve it for a dinner party, you should make it first thing in the morning.  To serve, cut the tiramisu into square pieces with a knife and remove it from the pan using a spatula.  Drizzle the served piece with additional rasmalai milk (doodh). 

Recipe tips for making this unique Indian fusion dessert

Here are a few tips to help you create a mouthwatering Rasmalai Tiramisu:

• Rasmalai doodh can be made a day prior to assembling the tiramisu.
• Use a wide pan to cook the Rasmalai doodh and it will thicken very quickly.
• Be very generous in dipping the cake rusk in rasmalai doodh or the assembled tiramisu will be dry.
• Assemble the tiramisu at least 6-8 hours prior to serving. This will help the flavors meld and it will set better.

FAQs – Rasmalai Tiramisu recipe

Other eggless Indian fusion dessert recipes you can try

Gulab Jamun Cupcakes

Eggless Gulab Jamun Cupcakes

Rasmalai Cake

Eggless Rasmalai Cake

Recipe Card – Rasmalai Tiramisu