Inspired by the classic Indian dessert Rasmalai, this tiramisu infuses creamy cheese disks soaked in sweet saffron, rose, and cardamom milk into ladyfingers. Layers of mango puree and a rich cream filling create a unique and flavorful dessert.
1. Make the rasmalai liquid: In a small bowl, sprinkle 6 strands saffron over an ice cube and let melt. If saffron is inaccessible, you can omit this. Once melted, in a pot combine 1 ½ cup milk of choice, 10 cardamom pods, the saffron liquid. Bring to a boil, then reduce to a simmer. Pour in 1 tbsp rose water and transfer to a shallow bowl. Set aside.
2. Make the mango puree: Remove the flesh from 4 mangos. Place in a blender and blend till smooth. Reserve 1 ½ cups of the mango puree for the top layer. Set aside.
3. Make the cream filling: In a bowl using a handheld mixer, whip 8 ounces of (room temperature) Philadelphia cream cheese until smooth. Remove from the bowl, then pour in 1 ½ cups of heavy whipping cream. Beat on medium high, slowly adding ⅓ cup granulated sugar, 1 tsp cardamom powder until stiff peaks form (about 2-3 minutes). Add the cream cheese and fold it into the whipped cream. Set aside in the fridge.
4. Assemble the tiramisu by soaking lady fingers in the rasmalai liquid, then layering the base on the bottom of a 9x9 square baking pan. Smooth a layer of cream on top, then pour a thin layer of mango puree over it. Repeat until you get to the edge of the pan, finishing with a layer of cream.
5. Cover with plastic wrap and refrigerate overnight. Garnish with rose petals and pistachios.
