Kulfi Tiramisu

4.94 from 15 votes

Kulfi Tiramisu is the best of both worlds - Italian Tiramisu flavored with Indian kulfi flavors. Here is an Indian fusion dessert layered 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.

Note: 1 mason jar = 2 servings

Prep Time30

Total Time30

Course: Dessert

Cuisine: Indian, Indian Fusion

Servings: servings

Author: Nisha Kapur

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

Kulfi Tiramisu was first published on Oct 22, 2022, and has since been updated.

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.

Nutrition