In a medium bowl, whisk together 1 cup of full-fat milk, 3 tablespoons of rose syrup, and 1 teaspoon of rose water until well combined. Taste and adjust the sweetness if needed.

In a chilled mixing bowl, beat 1 cup of cold mascarpone cheese with 2 tablespoons of powdered sugar and a drop of gel food color (if using) until smooth and creamy, about 2-3 minutes.

In another cold bowl, whip 1 cup of heavy cream with an additional 2 tablespoons of powdered sugar until soft peaks form, approximately 3-4 minutes.

Dip each ladyfinger briefly into the prepared rose milk, allowing them to soak for just 2-3 seconds.

Spoon half of the whipped mascarpone cream over the layer of ladyfingers, spreading it evenly with a spatula.

Carefully dip the remaining ladyfingers into the rose milk and layer them over the first cream layer.

Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight for the best flavor development.

Before serving, garnish your chilled Rose Tiramisu with decorative rose buds and a sprinkle of silvered pistachios.