Description
A delightful fusion dessert combining the creamy richness of Italian Tiramisu with the aromatic spices of Indian Thandai, perfect for festive occasions. This egg-free Thandai Tiramisu offers a unique flavor profile with layers of thandai-soaked ladyfingers and smooth mascarpone cream.
Ingredients
Scale
- For the Thandai Mixture:
- 2 cups Whole Milk
- 1/2 cup Sugar
- 1 tablespoon Thandai Masala
- 10–12 strands Saffron
- For the Cream Layer:
- 1 cup Mascarpone Cream
- 1 cup Heavy Cream
- 1/4 cup Powdered Sugar
- For Assembly:
- 24 pieces Ladyfinger Cookies
- 1/4 cup Silvered Pistachios & Almonds
- For Decoration (Optional):
- 1/4 cup Edible Rose Petals
- 2 sheets Silver Leaf
Instructions
- Prepare Thandai: In a pot, combine whole milk, sugar, and thandai masala. Bring to a boil then simmer for 8-10 minutes. Cool and refrigerate.
- Make Mascarpone Cream: Soak saffron in warm heavy cream. In a bowl, beat mascarpone, cold heavy cream, and powdered sugar until soft peaks form. Gently fold in thandai masala and saffron mixture.
- Assemble Tiramisu: Dip ladyfinger cookies into the chilled thandai mixture for 2-3 seconds. Layer them in an 8×8 dish. Spread half of the mascarpone cream on top. Repeat with another layer of dipped ladyfingers, finishing with the remaining cream.
- Chill: Cover and refrigerate for at least 6 hours, preferably overnight.
- Serve: Before serving, sprinkle with silvered pistachios, almonds, and edible rose petals. Slice and enjoy your Thandai Tiramisu.
Notes
- Use fresh thandai masala for the best flavor.
- Soak ladyfingers for only 2-3 seconds to prevent sogginess.
- Adjust sweetness to your preference.
- This dessert can be made a day in advance.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: Indian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg