In a medium bowl, whisk together 1/2 cup of rose syrup, 1/2 cup of full-fat milk, and 2 tablespoons of rose water until well combined. Set aside.

In a large mixing bowl, combine 1 cup of cold mascarpone cheese and 1/2 cup of powdered sugar. Whip until smooth and lump-free, about 3 minutes.

In another bowl, whip 1 cup of heavy cream and remaining powdered sugar until soft peaks form, about 2-3 minutes.

Gently fold the whipped cream into the mascarpone mixture until combined, achieving a light, airy consistency.

Briefly dip ladyfinger cookies into the rose milk and arrange them in the bottom of an 8x8 dish.

Spread half of the mascarpone mixture over the layer of ladyfingers using a spatula.

Add another layer of dipped ladyfingers on top and spread with the remaining mascarpone cream.

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

Before serving, garnish with dried rose buds and silvered pistachios.