More Indian Fusion Desserts
Kulfi Tiramisu Ras Malai Mousse Pistachio Milk Cake (Tres Leches Shortcut) Gulab Jamun Cheesecake (Eggless, No Bake Jars) Banana Bread Ras Malai Mousse
For Mother’s Day, I wanted to make an easy recipe you guys would make. This Mango Rasmalai Tiramisu was inspired by the very popular Kulfi Tiramisu. It has similar layers, but I added a rasmalai layer along with the mango flavor this time. The best part is, that this dessert must be prepared 1 day in advance or more, so you can enjoy more quality time on Mother’s Day. Rasmalai is a classic Indian dessert with a milk-based dessert that consists of soft, spongy balls made from paneer. The milk is infused with cardamom and saffron, and topped with chopped nuts. For convenience, I’ve chosen to use store-bought rasmalai. This delectable treat is then layered with ladyfingers dipped in rasmalai milk, followed by chopped rasmalai, and topped off with a mango mousse filling. This layer is repeated one more time and garnished with chopped pistachios. Mango Rasmalai Tiramisu makes the perfect dessert for spring and summer. 2. Using an electric mixer, beat the heavy cream for a minute. (Image 2) 3. The whipped cream will start forming in the next minute. (Image 3) 4. Beat for another minute until soft peaks form, and the whipped cream is done. Do NOT overmix else you will end up with butter. The whipped cream should be light and airy. (Image 4) 6. Add Alphonso mango puree, pure vanilla extract, and cardamom powder. (Image 6) 7. Beat until smooth and creamy. (Image 7) 8. This is what you should have. (Image 8) 9. Mango Mousse – The last step is to fold in the whipped cream in 2-3 batches. Do this gently to keep the mixture light and airy. (Image 9) 10. Repeat the process until all the whipped cream is folded in. (Image 10) 11. Taste the mango cream, and add 1/2 tablespoon of powdered sugar if needed, I did. Gently fold it in. (Image 11) 12. This is the result, it looks and tastes like mango mousse. (Image 12) 2. We are using a total of 5-6 rasmalais. Roughly chop the rasmalai. (Image 2) 3. Dip Ladyfingers – In a fancy trifle bowl, quickly dip the ladyfinger into rasmalai liquid on both sides and then layer. Do not soak the ladyfinger in the liquid for too long, or else it’ll become soggy. You may need to break the ladyfingers so it fits in your dish of choice. (Image 3) TIP: The milk mixture was prepared earlier (see image under Ingredients). Use 1/2 cup rasmalai liquid + 1/4 cup whole milk and mix well. 4. Top with 1 teaspoon of rasmalai liquid followed by 5-6 pieces of chopped rasmalai. (Image 4) 5. Top with a couple of dollops of mango mousse. (Image 5) 6. Once again. Dip ladyfingers in rasmalai liquid again and place over the mango mousse. This time we are not adding the chopped rasmalai. (Image 6) 7. Add another mango mousse layer. (Image 7) 8. Garnish with chopped pistachios and a couple of pieces of fresh mango. (Image 8) ✓ Ladyfingers – Do NOT soak the ladyfingers in the rasmalai liquid for too long. Dip the ladyfinger on each side and then layer. ✓ Refrigerate Overnight – For the best results, refrigerate the Mango Rasmalai Tiramisu overnight for at least 18 hours before serving. By doing so, the flavors marry together and you can taste the mango mousse and rasmalai flavors. You can also make this dessert a couple of days in advance. → Serve Cold – This dessert needs to be served cold – not at room temperature. → How to Serve – Serve this tiramisu in trifle bowls (as seen in images), martini glasses, cake pedestal cups, or footed dessert dish. You can layer the tiramisu in a Pyrex glass dish and serve it on a plate.
