In a medium mixing bowl, combine 1/2 cup of rose syrup with 1 cup of full-fat milk and 1 tablespoon of rose water. Whisk until fully incorporated and slightly frothy.

In a large mixing bowl, add 1 cup of cold mascarpone cheese, 1/2 cup of powdered sugar, 1 cup of heavy cream, and gel food color if using. Beat with an electric mixer until smooth, about 3-5 minutes.

In a separate bowl, whip another 1 cup of heavy cream with about 1/4 cup powdered sugar until soft peaks form, about 2-4 minutes.

Gently fold the whipped cream into the mascarpone mixture in three additions using a spatula.

Dip each ladyfinger briefly in the rose milk mixture, then arrange them in a single layer at the bottom of an 8x8-inch dish.

Spread half of the mascarpone mixture over the ladyfingers, then layer with another layer of soaked ladyfingers and top with the remaining mascarpone mixture.

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

Garnish with rose buds and silvered pistachios before serving.