In a mixing bowl, whisk together the rose syrup, full-fat milk, and rose water until the ingredients are well combined and smooth. Let it sit for about 5 minutes.

In a separate bowl, add cold mascarpone cheese along with powdered sugar and a drop of rose essence. Beat until creamy and smooth, approximately 2-3 minutes.

In a chilled mixing bowl, pour in cold heavy cream and add powdered sugar. Whip on high speed until soft peaks form, about 3-4 minutes.

Quickly dip each ladyfinger into the rose milk mixture, ensuring they are coated but not soggy, and arrange them in a single layer at the bottom of the dish.

Spread half of the whipped mascarpone mixture evenly over the soaked ladyfingers, smoothing it out with a spatula. Repeat by dipping more ladyfingers and layering them over the mascarpone.

Cover the dish tightly and place it in the refrigerator. Allow the tiramisu to chill for at least 6 hours, or ideally overnight.

Optionally, pipe some of the remaining whipped cream on top and decorate with rose buds and silvered pistachios. Slice and serve.