Layers of rose flavored mascarpone cheese topped with coffee soaked gulab jamun, dusted with cocoa powder and garnished with edible gold leaves and pistachios, this Gulab Jamun Tiramisu makes a delightful festive dessert!

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: Not specified
  • Total time: 150 minutes
  • Yield: 8 in small jars
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 1 cup heavy cream (8 oz/240 ml)
  • 1 cup mascarpone cheese (8 oz/240 ml)
  • 3 tablespoons sugar
  • 2 tablespoons rose water
  • 1/2 teaspoon cardamom powder
  • 6 gulab jamun (store-bought or homemade)
  • 1/2 cup strong coffee (made with 1 tablespoon instant coffee)
  • 1/4 teaspoon rum extract (or you can use 1 tablespoon coffee liqueur as well for alcoholic version)
  • cocoa powder (to dust)
  • pistachios, dried rose petals (or rose buds), edible gold leaves (to garnish)

Method

  1. To the steel bowl of your stand mixer add the heavy cream (note: chill the cream and bowl for 20 minutes before using). Now, using the wire whisk attachment, beat the cream until it forms stiff peaks. Be careful to not overbeat else cream will separate. Remove the whipped cream from the steel bowl and transfer it to another bowl.
  2. To the same steel bowl, now add the mascarpone cheese along with sugar, rose water and cardamom powder. Using the paddle attachment, beat at medium speed for 1 to 2 minutes until it is nicely combined.
  3. Now, start folding the whipped cream into the mascarpone cheese. Fold in parts, moving the spatula in one direction (don't mix very vigorously) until all of the whipped cream is combined with the mascarpone. Set aside.
  4. Cut gulab jamuns in half. Prepare 1/2 cup of strong coffee. You can make it any way you like. I added 1 tablespoon instant coffee to 1/2 cup hot water and prepared the coffee. Then add 1/4 teaspoon rum extract (for non-alcoholic version and this is what I did) or 1 tablespoon coffee liqueur for an alcoholic version.
  5. Take your serving glasses, I have used martini glasses. Fill half of the glass with the prepared mascarpone and cream mixture. Now take some cocoa powder and dust it over it.
  6. Take 1/2 piece from cut gulab jamuns and dip it into prepared coffee mixture and then remove. Place the coffee dipped gulab jamun over the filling in the serving glass. If using a large martini glass like I did, you might have to use 1 full gulab jamun (2 cut pieces). But if using small glasses you can just use one half.
  7. Now fill the glass with the remaining mascarpone cream mixture. Dust more cocoa powder on top. Place another half of coffee dipped gulab jamun on top. Garnish with pistachios, dried rose petals (or rose buds) and edible gold leaves. Refrigerate for few hours before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.