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Thandai Tiramisu (Fusion Holi Dessert) Recipe

Thandai Tiramisu (Fusion Holi Dessert) Recipe
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★★★★★

5.3 from 15 reviews

Thandai Tiramisu is a delightful fusion dessert combining the creamy texture of Italian tiramisu with the aromatic and spiced flavors of traditional Indian thandai. Perfect for Holi celebrations or any festive occasion, this layered dessert features thandai-infused ladyfinger cookies and mascarpone cream infused with saffron and thandai masala, garnished with pistachios, almonds, edible rose petals, and silver foil for an elegant presentation.

Ingredients

Scale

For Thandai Milk

  • 1.5 cups whole milk
  • 1 tablespoon sugar
  • 1 tablespoon thandai masala
  • 6–7 saffron strands

For Mascarpone Cream

  • 8 oz mascarpone cream, softened at room temperature
  • 1.5 cups heavy cream, very cold
  • 8–10 tablespoons powdered sugar (confectioners sugar), adjust to taste
  • 1.5 tablespoon thandai masala
  • 1 tablespoon heavy cream (to soak saffron)

For Assembly and Garnish

  • 20–22 ladyfinger cookies
  • 2 tablespoons silvered pistachios and almonds, for decorating
  • Edible rose petals, for garnish
  • Silver foil, for garnish

Instructions

  1. Prepare the Thandai Milk: In a cooking pot, combine whole milk, sugar, and thandai masala over medium-high heat. Bring to a boil while stirring occasionally, then reduce to low and simmer for 8-10 minutes to infuse the flavors. Remove from heat, let cool to room temperature, then refrigerate until ready to use. For best results, prepare this a few hours or even the day before.
  2. Soak Saffron: Take 6-7 saffron strands and soak them in 1 tablespoon of warmed heavy cream. Let it stand while you prepare the mascarpone cream to allow the saffron to release its color and aroma.
  3. Make Thandai Masala Mascarpone Cream: In a large mixing bowl, combine softened mascarpone cream, cold heavy cream, and powdered sugar. Using a hand mixer or stand mixer, beat on medium speed for 4-5 minutes until soft peaks form. Add 1.5 tablespoons of thandai masala and the saffron-infused cream. Mix on low speed for 1-2 minutes until well incorporated. This results in the luscious thandai mascarpone cream.
  4. Layer the Tiramisu: Dip ladyfinger cookies quickly on both sides into the chilled thandai milk, ensuring they are soaked but not soggy. Arrange a layer side by side on the bottom of an 8×8 inch square dish. Spread half of the thandai mascarpone cream evenly over the cookies. Repeat with a second layer of dipped ladyfingers, add 1-2 tablespoons of thandai milk on top to moisten, and spread the remaining mascarpone cream smoothly over the top using a spatula.
  5. Chill and Set: Refrigerate the assembled tiramisu for at least 6 hours, ideally overnight (about 8 hours), to allow the flavors to meld and the ladyfingers to soften perfectly with the thandai infusion.
  6. Garnish and Serve: Before serving, decorate the tiramisu with silvered pistachios and almonds, edible rose petals, and delicate silver foil for an appealing festive touch. Serve chilled. Use a sharp knife for neat portions or scoop with a spoon for a rustic style experience.

Notes

  • For best flavor, prepare the thandai milk a day in advance and refrigerate.
  • Adjust the powdered sugar in the mascarpone cream according to your preferred sweetness level.
  • Quickly dip ladyfingers into thandai milk to avoid sogginess; they should be moist but firm.
  • This dessert is ideal when chilled overnight for maximum flavor fusion and texture.
  • Use high-quality mascarpone and fresh heavy cream for the creamiest results.
  • Edible rose petals and silver foil add a traditional festive look but are optional.

Nutrition

Keywords: Thandai Tiramisu, Holi dessert, Fusion dessert, Indian tiramisu, Thandai flavored dessert, No-bake tiramisu

Find it online: https://kitchenbyclara.com/thandai-tiramisu-fusion-holi-dessert-recipe/