Looking for a unique dessert that blends Indian flavors with Italian classics? This Rasgulla Tiramisu is the perfect fusion treat! This easy, eggless dessert reimagines the classic tiramisu with a delicious twist, perfect for Diwali or any festive occasion. It features spongy rasgullas that have been squeezed to remove their syrup and then soaked in strong coffee, allowing them to absorb that rich, bold flavor just like a sponge cake would. These coffee-infused rasgullas are layered with Parle-G biscuits and a creamy mascarpone filling that has a hint of cardamom, adding an Indian touch to the luscious creaminess. Finished with a dusting of cocoa powder, this no-bake dessert combines the best of both worlds, offering the perfect balance of flavors and textures. The combination of coffee, creaminess, and the texture from the rasgullas makes this dessert a showstopper. Whether you’re hosting a Diwali party, celebrating a festival, or just looking for a show-stopping eggless dessert for your next get-together, this Rasgulla Tiramisu is sure to be a crowd-pleaser that leaves everyone asking for seconds!

Happy Baking!

Servings: 10-12 servings

Prep Time: 20-30 mins

Chilling Time: 6-8 hours 

Total Time: 8+ hours  

Ingredients: 

Rasgulla Layer:

• 16-20 plain rasgullas

• 1.5-2 cups strong brewed coffee; check notes for using instant coffee

• 1/4 cup coffee liquor- optional

Mascarpone Cream:

• 8 oz Mascarpone cheese; softened

• 2.5-4 tbsp powdered sugar; as per taste

• 1/2 tsp vanilla essence

• 1/8 tsp salt

• 1/4 tsp cardamom powder

• 2-2.5 cups cold heavy whipping cream

Assembly:

• 110-130g parle-g biscuits

• 1 tbsp cocoa powder

Directions: 

1. Coffee Rasgulla: In a bowl add coffee and coffee liqueur. Squeeze the sugar syrup out of the rasgulla. Slice it in half and soak it in the coffee mixture. Let it soak for 5-10 minutes.

2. Mascarpone Cream: To a mixing bowl add the cold heavy cream, salt, cardamom powder, vanilla essence & powdered sugar. Using an electric whisk or hand whisk, whisk it together till it forms soft peaks. Add softened mascarpone cheese and gently mix it well till combined. Whisk till it thickens slightly, forms ribbons, and is well combined. Do NOT overmix or it will separate.

3. Assemble RagullaTiramisu: You can assemble in a big bowl or smaller individual bowls.

• Layer the base of the bowl with Parle-g biscuits.

• Place the soaked rasgullas and place it over the biscuits.

• Top and spread half of the Mascarpone Cream over it.

• Repeat the layers of parle-g, coffee-soaked rasgulla, and mascarpone cream.

• On the top layer of cream, the final garnishes will be made. Cover it with a cling wrap and let the dish set in the fridge for at least 5-6 hours or overnight.

• Once out of the fridge, let it thaw for 15-20 minutes, sprinkle cocoa powder on it through a sieve.

5. It is ready! The dessert is ready to serve.

Notes/Tips:

• Be sure to use strong coffee! I used 1.25-1.5 tbsp instant coffee mixed with 2 cups of hot water. Let it cool before using.

• Be sure to use room-temperature mascarpone cheese.

• Be sure to squeeze the sugar syrup from the rasgullas.

• Be sure to let it chill. It always tastes better the next day/overnight.

• You can use cream cheese if you can’t get mascarpone.