Rasmalai Tiramisu



1 ½ cups whole milk

½ cup double cream

½ cup sugar

1 tsp Supreme Green Cardamom Powder

Small pinch of saffron


2 cups double cream

¾ cup icing sugar

250g mascarpone 

1 tsp vanilla extract

1 tsp Supreme Green Cardamom Powder

Pinch of salt 

1 packet of sponge fingers 

100g Supreme Pistachio Kernels, finely chopped



Add whole milk, double cream, sugar, green cardamom powder and saffron into a saucepan. Stir well and bring to a gentle simmer over low heat. Once the sugar has melted, remove from heat and set aside. 

Add double cream, icing sugar, vanilla extract and salt into a large bowl. Whip together until you have stiff peaks. Now add mascarpone and fold in until combined then set aside.

Dip the sponge fingers in the sweetened milk (for 10 seconds) and lay them in a single layer of a 8×7” or similar size dish. Smooth half of the mascarpone cream over the sponge fingers. Then sprinkle a layer of finely chopped pistachios. Add another layer of dipped sponge fingers then spoon over remaining mascarpone cream on the top. Cover and refrigerate overnight. Sprinkle over a layer of finely chopped pistachios before serving. 

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