Prepare Rose Milk Mixture: In a bowl, combine the rose syrup, full fat milk, and rose water. Whisk together until smooth and let sit for about 5 minutes.

Whip Mascarpone: In a chilled bowl, add mascarpone cheese and powdered sugar. Beat on medium until creamy, about 3–4 minutes.

Whip Cream: In another bowl, whip the heavy cream and powdered sugar until soft peaks form, about 2–3 minutes.

Layer Ladyfingers: Dip ladyfinger cookies quickly in the rose milk mixture and arrange them in a single layer at the bottom of the dish.

Add Cream Layers: Spread half of the whipped mascarpone over the ladyfingers, followed by another layer of dipped ladyfingers and the remaining mascarpone.

Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.

Decorate & Serve: Garnish with whipped cream, rose buds, and silvered pistachios before serving chilled.