In a medium bowl, combine rose syrup, full-fat milk, and a few drops of rose water. Stir until well-blended and set aside.

In a separate bowl, mix cold mascarpone cheese and powdered sugar until smooth, then add heavy cream, rose essence, and gel food color if desired.

Whip the heavy cream in another bowl until soft peaks form, gradually adding powdered sugar until stiff peaks form.

Gently fold the whipped mascarpone mixture into the whipped cream until smooth and homogenous.

Dip ladyfinger cookies in the rose milk mixture briefly and layer them in the dish.

Spread half of the creamy mixture over the ladyfingers, ensuring all cookies are covered.

Repeat the layering with dipped ladyfingers and the remaining cream mixture, spreading evenly.

Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.

Before serving, garnish with edible rose buds and silvered pistachios as desired.