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!
1/2cupstrong coffeemade with 1 tablespoon instant coffee
1/4teaspoonrum extractor you can use 1 tablespoon coffee liqueur as well for alcoholic version
cocoa powderto dust
pistachios, dried rose petals (or rose buds), edible gold leavesto garnish
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
If you don't have or can't find mascarpone cheese, you can use cream cheese instead. Although, mascarpone is preferred but the version with cream cheese will also turn out good.
If you can't find rum extract just skip it. Plain coffee will also go.
This recipe can serve up to 8 people if you serve it in small glasses (around 4 oz). I could make only 4 glasses since the martini glasses that I used were quite big.
When making this dessert in small glasses, just do a single layer of mascarpone cheese and dust with cocoa powder and top with half cut coffee soaked gulab jamun.
The total time includes the chilling time of 2 hours.