In a medium bowl, whisk together the rose syrup, full-fat milk, and rose water until smooth.

In another bowl, add the mascarpone cheese and powdered sugar. Beat until smooth and creamy.

In a separate bowl, beat heavy cream until soft peaks form and then fold into the mascarpone mixture.

Dip ladyfinger cookies into the rose milk mixture for 1-2 seconds and arrange in a single layer in the dish.

Spread half of the whipped mascarpone mixture over the soaked ladyfingers, smoothing it out.

Repeat with remaining ladyfingers and mascarpone cream, packing tightly.

Cover with plastic wrap and refrigerate for at least 6 hours before serving.