In a bowl, whisk together ½ cup of rose syrup, 1 cup of full-fat milk, and a teaspoon of rose water until well combined. Set aside.

In a chilled mixing bowl, combine 1 cup of cold mascarpone cheese with ½ cup of powdered sugar and a dash of rose essence. Beat until smooth and creamy, about 2 minutes.

In the same chilled bowl, pour in 1 cup of heavy cream and add 2 tablespoons of powdered sugar. Whip until soft peaks form, about 3-4 minutes.

Quickly dip each ladyfinger cookie into the prepared rose milk mixture, then arrange a layer in an 8x8-inch dish.

Spoon half of the whipped mascarpone mixture over the ladyfingers, spread evenly, then top with another layer of dipped ladyfingers and remaining mascarpone mixture.

Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Once chilled, remove the plastic wrap, decorate with rose buds and slivered pistachios, slice, and serve.