In a mixing bowl, combine 1 cup of rose syrup, 1 cup of full-fat milk, and 1 tablespoon of rose water. Stir well and set aside.

In a chilled bowl, add 2 cups of mascarpone cheese and ½ cup of powdered sugar. Whip until smooth and lump-free.

In another bowl, whip 1 cup of heavy cream with remaining powdered sugar until soft peaks form, then fold into mascarpone mixture.

Dip ladyfingers into rose milk mixture for a few seconds and arrange in a single layer at the bottom of an 8x8-inch dish.

Spread half of the whipped mascarpone cream mixture evenly over ladyfingers.

Dip remaining ladyfinger cookies into rose milk mixture and layer over the first cream layer. Top with the rest of the mascarpone cream.

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

Before serving, garnish with rose buds and silvered pistachios.