Rose Fermented Glutinous Rice Ball Tiramisu

As a dessert lover, I’m always experimenting with unique yet easy recipes. One day, I found a jar of homemade rose-infused fermented glutinous rice in my pantry and wondered: What if I used this in tiramisu? Traditional tiramisu relies on eggs and gelatin, but I wanted a lighter, Asian-inspired version. I swapped in cream cheese and whipped cream for richness, then added the sweet, floral notes of rose wine lees and chewy rice balls. The result? A stunning dessert that blends Italian decadence with delicate Eastern flavors—so good I devoured two servings in one sitting!

🔍 Ingredient Breakdown

This tiramisu skips eggs and gelatin but remains luxuriously creamy. Cream cheese forms the base, while whipped cream lightens the texture. Red yeast rose wine lees adds a subtle sweetness and fermented depth, milder than traditional coffee liqueur. Rose tea-dipped ladyfingers retain the classic layered structure but with a floral twist. The glutinous rice balls offer playful chewiness, and red yeast naturally tints the dessert a romantic pink.

🍽️Serving Suggestions

1. Chill thoroughly: At least 1 hour for optimal texture.

2. Pairings: Iced Americano or jasmine tea to cut the sweetness.

3. Substitutions: No wine lees? Use rose jam + a splash of rice wine. Swap rice balls for red beans or fresh berries.

4. Storage: Best eaten within 24 hours; rice balls harden over time.

❤️ Why You’ll Love It

1. Easy: No baking—just mix and assemble.

2. Unique flavor: Floral, boozy, and creamy in every bite.

3. Instagram-worthy: Pink hues and rose petals make it a stunner.

4. Adaptable: Egg-free, with vegan/dairy-free options.
   Perfect for tea parties or impressing guests!

🥗RECIPE🥗

👉🏻Ingredients list

• 220g cream cheese

• 220g whipping cream

• 35g sugar

• 60g red yeast rose wine lees

• 1 cup rose tea (for dipping)

• Ladyfingers, as needed

• Cooked glutinous rice balls, as needed

• Rose petals for garnish

👩🍳DIRECTIONS:

1. Brew a cup of rose tea and set aside.

2. Mix cream cheese and sugar until smooth.

3. Add whipping cream and red yeast rose fermented glutinous rice, mix well, and transfer to a piping bag.

4. Dip ladyfingers in rose tea and layer them in the mold, then pipe the tiramisu cream over them.

5. Repeat step 4, refrigerate for 1 hour, then top with fermented glutinous rice and small rice balls, and sprinkle with rose petals before serving.

❓ FAQ

1. Q: No red yeast rose wine lees?
   A: Use plain wine lees + rose jam or a pinch of red yeast powder.

2. Q: Cream won’t whip?
   A: Chill cream and bowl first; avoid warm environments.

3. Q: Can I cook rice balls ahead?
   A: Yes, but they’re best served fresh for optimal chewiness.