In a medium bowl, whisk together 3-4 tablespoons of rose syrup, 1 cup of cold full-fat milk, and 1 tablespoon of rose water until well combined.

In another mixing bowl, combine 8 oz of very cold mascarpone cheese with 10 tablespoons of powdered sugar and the remaining rose essence. Beat this mixture until smooth and creamy.

In a separate chilled bowl, whip 1 ¼ cups of cold heavy cream until soft peaks form. Carefully fold the whipped cream into the mascarpone mixture.

Dip each ladyfinger cookie into the rose milk mixture for 1-2 seconds and arrange a layer in an 8x8 dish. Spread half of the creamy mascarpone mix over the ladyfingers.

Repeat with more ladyfingers and add a second layer over the mascarpone cream, finishing with the remaining cream mixture.

Cover the assembled Rose Tiramisu with plastic wrap and refrigerate for a minimum of 6 hours, ideally overnight. Garnish before serving.