Grab a large mixing bowl and whisk your mascarpone cheese until it’s smooth and creamy. Tip: Let the mascarpone sit at room temp for 10–15 minutes so it blends easily. In a separate bowl, pour in your chilled heavy cream and powdered sugar. Whip it with a hand mixer or a whisk until soft peaks form.
Gently fold the whipped cream into your mascarpone using a spatula. Once it’s all folded in, add the rosewater and give it one final mix. Taste and adjust the rosewater.
Mix the warm milk with 1 tablespoon of rosewater in a shallow dish. Quickly dip each ladyfinger into the milk for just 1–2 seconds. They should be soft but not soggy.
In an 8x8-inch dish (or cute little glasses if you want individual servings), lay down the first layer of dipped ladyfingers. Spread half of the mascarpone mixture over them, smoothing it out with a spatula. Repeat with another layer of dipped ladyfingers, then top with the rest of your mascarpone cream. Smooth it like frosting a cake.
Cover the dish with plastic wrap and refrigerate for at least 4 hours. Overnight is even better, the flavors get richer.
Right before serving, dust the top with powdered sugar. Then sprinkle on your rose petals and dried rosebuds. It’s a garden party on a plate!
