Gulab Jamun Tiramisu (Indian × Italian)

Method

1. Put the sugar, water and lightly crushed cardamom in a 16 cm saucepan over medium heat, stir until dissolved and boil for 7 min to a thin syrup. Turn off the heat, add the rose water and keep warm.

   Add in this stepSugar (for the syrup) 160 gWater (for the syrup) 160 mlGreen cardamom pods 3Rose water 1 tsp

   medium heat

2. Mix the milk powder, flour and baking powder, rub in the melted ghee, then add the milk a little at a time and gather gently into a soft dough. Don't knead. Rest it for 10 min, then oil your palms and roll it into smooth, crack-free 1.5 cm marbles.

   Add in this stepFull-fat milk powder 40 gPlain flour 8 gBaking powder ⅛ tspGhee, melted 1 tspMilk (for the dough) 24 ml

3. Pour the oil into a small, deep 16 cm pan, at least 4 cm deep and no more than a third full, and heat over medium-low heat for 6 min to 140–150 °C. A scrap of dough should sink, then rise slowly. Never leave hot oil unattended and keep a lid close by.

   Add in this stepOil for frying 500 ml

   medium-low heat

4. Slide in the marbles and leave them alone for a minute; once they float, stir the oil gently so they roll, and fry over low heat for 6 min, until evenly brown. Fry in 1 batch(es). Lift them straight into the warm syrup and soak for 30 min.

   low heat

5. Whip the cold cream to soft peaks. In another bowl, loosen the mascarpone with the icing sugar and ground cardamom using a spatula until smooth. Fold in the cream in two additions and stir for about 3 min more, until spreadable. Beating it hard will split it.

   Add in this stepDouble cream 100 mlMascarpone 100 gIcing sugar 2 tbspGround cardamom ¼ tsp

6. Lift out the jamuns and halve them. Take out as much of the soaking syrup as you have milk and stir it into the milk to make rose milk. Dip each ladyfinger in the rose milk for just 1 second per side and lay them in a single layer in a 15×10 cm dish, then add half the cream and half the jamuns. Repeat once and cover with the remaining cream.

   Add in this stepMilk (for dipping) 80 mlSavoiardi (ladyfingers) 6

7. Cover and chill for at least 4 h. Just before serving, scatter over the pistachios and any spare jamuns.

   Add in this stepPistachios, chopped 10 g