Brew 1 cup of strong espresso or instant coffee and allow it to cool completely. If desired, stir in sugar to taste while the coffee is still warm, then set it aside.

In a mixing bowl, whisk 250 g of cold mascarpone cheese until smooth and creamy. In another bowl, whip 1 cup of chilled fresh cream to soft peaks, then gradually add in 0.5 cup of sifted powdered sugar until medium peaks form. Carefully fold the whipped cream into the mascarpone, followed by 2 tbsp of rose syrup, 1 tsp of rose water, and 0.5 tsp of vanilla extract.

Quickly dip each ladyfinger biscuit into the cooled coffee for just 1-2 seconds, ensuring they are moist but not soggy.

Start layering the dessert by arranging a single layer of soaked ladyfingers at the bottom of your serving dish. Spread a generous layer of the rose mascarpone cream over the ladyfingers, smoothing it out. Repeat the layering process until all components are used, finishing with a final layer of cream.

Cover the assembled Rose Tiramisu with plastic wrap and place it in the refrigerator. Allow it to chill for at least 6-8 hours, ideally overnight.

Once chilled, dust the top of the Rose Tiramisu with 1 tbsp of unsweetened cocoa powder for a contrasting flavor. If desired, garnish with edible dried rose petals and white chocolate shavings.