1 Soak a pinch of saffron strands in 3–4 tablespoons of warm milk and set aside to release color and aroma.

2 Gently squeeze excess syrup from the rasmalai pieces, then tear each piece into 2–3 bite-sized chunks and set aside in a bowl 🍮.

3 Warm 300 ml milk in a small pan, add 1 tsp rose syrup and 1/2 tsp cardamom; remove from heat and let cool slightly — this will be the soak for the ladyfingers 🥛🌹.

4 In a chilled bowl, whip the heavy cream until soft peaks form. Fold in the mascarpone, condensed milk, vanilla (if using), saffron-infused milk, remaining cardamom and powdered sugar until smooth and well combined 🧀🥄.

5 Quickly dip each ladyfinger into the warm rose-cardamom milk for 1–2 seconds (do not soak until soggy) and arrange a single layer in the base of a 20×20 cm (or similar) dish 🍪.

6 Spread half of the mascarpone-saffron cream evenly over the soaked ladyfingers 🥛🧀.

7 Scatter half of the torn rasmalai pieces over the cream, gently pressing them in so they nestle but don’t break apart 🍮.

8 Repeat with another layer of dipped ladyfingers, the remaining mascarpone cream, and the remaining rasmalai pieces.

9 Smooth the top and sprinkle chopped pistachios and edible rose petals for color and crunch 🥜🌹.

10 Cover and refrigerate for at least 4 hours, preferably overnight, so the flavors meld and the tiramisu sets ❄️.

11 Serve chilled in slices, garnished with extra pistachios and a few saffron strands if desired. Enjoy your Diwali fusion dessert! 🎉