In a medium-sized bowl, combine the rose syrup, full-fat milk, and rose water. Whisk until smooth and set aside.

In a large mixing bowl, add mascarpone cheese, powdered sugar, and rose essence. Beat until creamy and airy, for about 2-3 minutes.

In another bowl, pour heavy cream and sprinkle in powdered sugar. Whip until soft peaks form, about 3-4 minutes.

Dip ladyfinger cookies in the rose milk mixture for 1-2 seconds and arrange them in a single layer in an 8x8-inch dish.

Spread half of the whipped mascarpone mixture over the layer of ladyfingers. Repeat with more dipped ladyfingers and top with remaining mascarpone.

Cover the dish and refrigerate for a minimum of 6 hours, or ideally overnight.

Decorate with whipped cream, food-grade rose buds, and silvered pistachios. Slice and serve.