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Kulfi Tiramisu is the best of both worlds – Italian Tiramisu flavored with Indian kulfi flavors. Here is an Indian fusion dessert with ladyfingers dunked in rose-flavored evaporated milk and saffron-flavored pistachio mascarpone whipped cream. It’s the perfect fusion dessert for a festive occasion.
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★★★★★
“Absolutely loved the Kulfi Tiramisu recipe. Such an easy people-pleaser dessert for a dinner date or even if we are hosting friends. Thanks, Nisha”
– Dita
★★★★★
“Thanks for this amazing recipe which is so easy to make. I made this in a 9×13 dish and tripled the recipe for a party and it tasted so yummy. Everybody loved it!”
– Shikha
Indian Fusion Desserts
Every Diwali I love coming up with Indian fusion desserts. I mean, the traditional desserts are wonderful, but I also love experimenting with new ideas and allowing my creative juices to flow during the holidays. It’s always fun to serve up creative and unique desserts to guests.
One of my all-time favorite fusion desserts is my Ras Malai Mousse. It is popular for a reason – it literally just melts in your mouth.
This year I opted for a similar dessert with a whipped cream-type mousse filling – Kulfi Tiramisu.
What is Kulfi Tiramisu?
Kulfi Tiramisu is combining the Italian classic, tiramisu with the classic Indian ice cream – kulfi. So essentially this dessert is like Indian-flavored tiramisu.
For the Kulfi part – I prepared a light pistachio mascarpone whipped cream flavored with cardamom and saffron.
For the Tiramisu part – I simply dunked ladyfingers in evaporated milk flavored with rose water and cardamom.
The next step – combine the layers starting with the kulfi cream, then topping with soaked ladyfingers, then kulfi cream, then the soaked ladyfingers, and finally ending with the kulfi cream layer.
The end result is fantastic, festive, and so delicious. Hope you guys give this easy dessert a try this Diwali. You can also make this recipe around Thanksgiving and Christmas for your holiday gatherings.
Why You’ll Love Kulfi Tiramisu
- Mouthwatering & Delicious
- Easy to make
- Eggless Dessert (see FAQ)
- Flavored with rose, saffron, and cardamom
- If you love Kulfi and Tiramisu, you’ll love this
- Indian Fusion Dessert
- A festive treat for Diwali, Holi, or any festive occasion
- It can be made up to 2 days in advance
Ingredients
- Heavy Cream – You’ll need heavy cream or heavy whipping cream for this recipe. You can not use light cream or half & half, it won’t work.
- Mascarpone Cheese – The cheapest place to find mascarpone is at Trader Joe’s, but you can easily find it at any grocery store.
- Ladyfingers – You can find ladyfingers at any grocery store, but I get mine at Whole Foods. Note: ladyfingers are not eggless, so if you want a 100% eggless version, please see the FAQ section below.
- Saffron – Saffron is the most expensive spice in the world, a little bit goes a long way. You can easily find saffron at the Indian grocery store, or even Trader Joe’s for $6 – it’s Spanish Saffron, and that works.
- Cardamom – You’ll need powdered cardamom for this recipe which can be found at the Indian grocery store or even Whole Foods.
- Rose Water – Do not use rose extract, you’ll need rose water for this recipe which is mildly flavored. Rose water can be found at the Indian grocery store or Amazon.
- Sugar & Powdered Sugar – You’ll need both sweeteners for this recipe.
- Vanilla Extract – a touch of vanilla is necessary to enhance the flavor of the cream layer.
- Pistachios – Chop your pistachios for this recipe which will be added to the cream layer.
- Rose Petals – You can easily find edible rose petals on Amazon.
How to Make Kulfi Tiramisu Recipe
Step 1 – Make Whipped Cream
1. Add heavy cream and powdered sugar to a large bowl.
2. Using an electric mixer, start beating the heavy cream. One minute later you’ll know bubbles will form.
3. A minute later, the heavy cream will become a little thick, but still liquidy.
4. About 30 seconds to a minute later, the heavy cream will turn thick and slightly creamy.
5. 30 seconds later, this is what you have. DO NOT OVER MIX ELSE YOU’LL END UP WITH BUTTER. The whipped cream is ready. Set aside.
Step 2 – Make the Pistachio Mascarpone Layer
1. Start by warming up 1 tablespoon of evaporated milk in the microwave for 30 seconds. Then add a quarter teaspoon of saffron. Mix.
2. In a separate bowl, add mascarpone cheese (preferably at room temperature).
3. Then add sugar, cardamom, vanilla extract, and all the milk-infused saffron.
4. Using an electric mixer, blend for 2 minutes until it’s creamy.
5. Now add the whipped cream a couple of dollops at a time, and fold it in the mascarpone cheese. Do not mix the whipped cream, but rather fold it in.
6. Keep folding in whipped cream little by little until there is none left.
7. This is what you should have.
8. Now add chopped pistachios and gently fold them in. The Pistachio Mascarpone Whipped Cream is ready.
Step 3 – Make Rose-flavored Milk
1. Add evaporated milk, cardamom, and rose water to a bowl. Mix. This will be used for dunking ladyfingers.
Step 4 – Layer Kulfi Tiramisu
1. Gather all your ingredients and grab a mason jar.
2. Start by adding 2 dollops of the pistachio mascarpone whipped cream to the bottom.
3. Break a ladyfinger into 3s, and dip it in the rose-flavored milk, but don’t drench it, just dip it in on both sides and that’s it. If you leave the ladyfinger in too long, it’ll get soggy which we want to avoid. Then layer it on top.
4. Add 3 dollops of the mascarpone whipped cream. Add another ladyfinger – break into 3s. Dunk it in the rose-flavored milk mixture and layer.
5. Then add another 2 dollops of the mascarpone whipped cream.
6. Garnish with crushed pistachios and edible roses. Refrigerate for at least 6 hours and up to 2 days.
How to Serve Kulfi Tiramisu
Order of Layering – You’re going to have a total of 5 layers for Kulfi Tiramisu + some garnish on top. Start with a layer of pistachio mascarpone whipped cream followed by ladyfingers dunked in rose-flavored evaporated milk. Repeat again. Finish off with a final layer of pistachio mascarpone whipped cream. Garnish with chopped pistachios and dried rose petals.
Room Temperature or Cold – Make sure you refrigerate for at least 6 hours before serving. Serve Kulfi Tiramisu at room temperature which you can leave out for about 30 minutes or cold straight out of the refrigerator.
Serving Suggestions – I used cute little mason jars and layered the Indian Tiramisu directly in the jars, but you can serve this dessert in countless ways.
Here are some serving suggestions for serving Kulfi Tiramisu:
Storage
Store the Kulfi Tiramisu in the fridge for up 6 hours before serving. Tiramisu can be made up to 2 days in advance until you are ready to serve.
Pro Tips for Kulfi Tiramisu
- Place the mason jars in the fridge for at least 6 hours for the best results. This gives the ladyfingers a chance to soak up the milk and all the mascarpone whipped cream layer flavors.
- Do NOT overwhip the heavy cream else you’ll end up with butter. There is a fine line before you have gone too far and end up with butter. You want to whip the heavy cream until the cream is light and stiff peaks form.
- Do NOT soak the ladyfingers in the rose-flavored evaporated milk and do not dunk it in more than once. Simply dunk in the ladyfinger and make sure the entire piece is coated, that’s it.
FAQ
Yes! If you’re allergic or simply don’t like pistachios, just skip them.
If you don’t wanna use pistachios, almonds or cashews would work well here.
No! This recipe uses heavy cream and mascarpone. Additionally, the ladyfingers contain eggs.
For a vegan version, you can probably consider using coconut whipped cream and vegan mascarpone – if it exists. Also, use vegan ladyfingers. I haven’t tried this though.
No! Although this recipe is eggless meaning there is no addition of eggs, ladyfingers do consist of eggs. If you’re able to find an egg-free ladyfinger brand, go ahead and use that.
If you prefer a 100% eggless Kulfi Tiramisu, you can replace ladyfingers with store-bought pound cake without eggs or biscotti without eggs.
You may bake your own eggless condensed milk vanilla cake.
Additionally, you may use Biscoff Cookies which are actually vegan. You can also use Parle-G cookies, but they may get soggy faster so you’ll have to test this out. Another option that’s been tested by a follower is Walker’s Shortbread Cookies.
If you don’t mind eggs, you can also use Nilla Wafers
Yes! All the ingredients in this recipe are gluten-free.
Sure. That should work. Just fold in the cool whip into the mascarpone cheese mixture. With that said, homemade whipped cream is tastier and cleaner than using store-bought.
You can buy edible dried rose petals on Amazon. I love this and this organic version.
More Indian Desserts
- Ras Malai Mousse
- Eggless Mawa Cake
- Besan Ladoo
- Nankhatai – Eggless Shortbread Cookies
- Rose Barfi
- Milk Peda
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Kulfi Tiramisu
Equipment
Ingredients
for whipped cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
for mascarpone
- 8 ounces mascarpone cheese
- 1/4 cup sugar
- 3/4 tsp cardamom powder
- 1/4 tsp saffron
- 1 tbsp evaporated milk, warmed up to infuse saffron
- 1/4 tsp vanilla
- 1/4 cup pistachios, chopped
for soaking mixture
- 1/2 cup evaporated milk
- 1/4 tsp cardamom
- 1/2 tbsp rose water
- 8 lady fingers, 2 lady fingers per jar
for garnish
- few pistachios, chopped
- few edible rose petals
Instructions
Make Whipped Cream
- Add heavy cream and powdered sugar to a large bowl.
- Using an electric mixer, start beating the heavy cream. One minute later you’ll know bubbles will form.
- A minute later, the heavy cream will become a little thick, but still liquidy.
- About 30 seconds to a minute later, the heavy cream will turn thick and slightly creamy.
- 30 seconds later, this is what you have. DO NOT OVER MIX ELSE YOU’LL END UP WITH BUTTER. The whipped cream is ready. Set aside.
Make the Pistachio Mascarpone Layer
- Start by warming up 1 tablespoon of evaporated milk in the microwave for 30 seconds. Then add a quarter teaspoon of saffron. Mix.
- In a separate bowl, add mascarpone cheese (preferably at room temperature).
- Then add sugar, cardamom, vanilla extract, and all the milk-infused saffron.
- Using an electric mixer, blend for 2 minutes until it’s creamy.
- Now add the whipped cream a couple of dollops at a time, and fold it in the mascarpone cheese. Do not mix the whipped cream, but rather fold it in.
- Keep folding in whipped cream little by little until there is none left.
- This is what you should have.
- Now add chopped pistachios and gently fold them in. The Pistachio Mascarpone Whipped Cream is ready.
Make Rose-flavored Milk
- Add evaporated milk, cardamom, and rose water to a bowl. Mix. This will be used for dunking ladyfingers.
Assemble Kulfi Tiramisu
- Gather all your ingredients and grab a mason jar.
- Start by adding 2 dollops of the pistachio mascarpone whipped cream to the bottom.
- Break a ladyfinger into 3s, and dip it in the rose-flavored milk, but don’t drench it, just dip it in on both sides and that’s it. If you leave the ladyfinger in too long, it’ll get soggy which we want to avoid. Then layer it on top.
- Add 3 dollops of the mascarpone whipped cream. Add another ladyfinger – break into 3s. Dunk it in the rose-flavored milk mixture and layer.
- Then add another 2 dollops of the mascarpone whipped cream.
- Garnish with crushed pistachios and edible roses. Refrigerate for at least 6 hours and up to 2 days.
Notes
- Place the mason jars in the fridge for at least 6 hours for the best results. This gives the ladyfingers a chance to soak up the milk and all the mascarpone whipped cream layer flavors.
- Kulfi Tiramisu can be made up to 2 days in advance.
- Do NOT overwhip the heavy cream else you’ll end up with butter. There is a fine line before you have gone too far and end up with butter. You want to whip the heavy cream until the cream is light and stiff peaks form.
- Do NOT soak the ladyfingers in the rose-flavored evaporated milk and do not dunk it in more than once else you will end up with soggy ladyfingers. Simply dunk in the ladyfinger and make sure the entire piece is coated, that’s it.
- Ladyfingers are not eggless, so if you want a strictly eggless version of this recipe, please see the FAQ section above.
Hi thank you for the exciting recipes. I read through your eggless kulfi tiramisu and it has ladyfingers that are made with eggs. Could you please share an eggless recipe for the same. Thank you.
HI Nidhi – If you look at my FAQ – #5 –
If you prefer a 100% eggless Kulfi Tiramisu, you can replace ladyfingers with store-bought pound cake without eggs or biscotti without eggs.
You may bake your own eggless condensed milk vanilla cake.
Additionally, you may use Biscoff Cookies which are actually vegan. You can also use Parle-G cookies, but they may get soggy faster so you’ll have to test this out. Another option that’s been tested by a follower is Walker’s Shortbread Cookies – these are quite heavy though so I’m not a fan of Walker’s in this recipe.
Hope this helps. Let me know what you decide.
This recipe sounds divine and definitely want to try it. Do you have a recommendation for the rose water and rose petals? What brand do you use and where would i be able to find it? Thx!
HI Sandy, I just went ahead and linked the rose water and rose petals I used under the INGREDIENTS section. Please check. 🙂
Very easy to make, I used the 8oz Mason Jars because I was taking this dessert to a small dinner party and these was super easy to transport (The worst part for me when bringing food to a gathering)…but seriously…on what planet is that 8oz jar holding TWO servings of that
delicious tiramisu? Ha ha..not in my world! Also of note: all ladyfingers
ate not created equal. I used an Italian brand SAVOIARDI (Amazon) crispy on the outside. My local Safeway store’s version were too soft and spongey but in a pinch they will do.
Haha about the 2 servings in 1 jar. I guess I wasn’t able to eat the entire jar in one sitting. I’m so glad you enjoyed these. I bet the Italian brand ladyfingers were amazing… I got mine at Whole foods, which was whole foods brand, but now they are selling an Italian brand too. Thank you so much for your review. 🙂
Hi, love the fusion take on tiramisu, planning to do it for my son’s birthday party this weekend. However I have a question, can we freeze this and if yes for how long?
HI SSD,
I would make this a couple days in advance at most and REFRIGERATE. I haven’t frozen the tiramisu. You can certainly try, but I’m not sure if it’ll have that freezer taste. I would stick to refrigerating and feel free to make it up to 2 days in advance.
Let me know!