Kulfi Tiramisu Eggless

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. ★★★★★“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

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.

Ingredients

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:

Martini Glasses Footed Dessert Dish Tulip Ice Cream Dish Cake Pedestal Cups On a Plate

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.

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!