Indian Tiramisu

Tom Burrows
Version 1.3

This tiramisu variation borrows flavors and some ingredients from ras gula (cheesecake balls simmered in rose-cardamom syrup).


5 oz. rose water (This varies in strength from a product in soda-pop bottles that can be used more-or-less straight, to rose essence that should be greatly diluted, to taste.)
5 Tbsp. sugar
1/4 tsp. ground cardamom

Combine the rose water, sugar and cardamom. Bring to a boil; reduce heat; simmer 5 minutes; cool. If using concentrated rose essence, add this last, after cooling.


8 oz. Mascarpone cheese
3 oz. cream cheese
3 Tbsp. sugar
3/8 tsp. cardamom

Blend the two cheeses well. (I use a food processor with a whipping attachment.) Blend in sugar and cardamom.


about 20 lady fingers (or similar thin cake, enough for two layers)

Line the bottom of a dish (about 6"x6") with lady fingers. If lady fingers have a more porous side, lay them in with this side upward (so the liquid won't run off). Drizzle on half of the syrup so that it soaks in evenly. Use less of this mixture if the cake becomes so saturated there would be excess liquid.

Cover with half of the filling. Spread out evenly.

Repeat, with another layer of soaked lady fingers and the other half of the filling.