Tiramisu might be Italy’s most famous dessert… and it’s my all-time favourite!
Saffron TiramisuPrint This
- 5 egg yolks, preferably organic
- 1/3 cup (75 mL) organic cane sugar
- Pinch of saffron threads
- 1 lb (500 g) mascarpone
- 1 to 2 cups (250 to 500 mL) cold brewed espresso
- 20 Italian ladyfinger cookies (preferably Pavesini or Savoiardi)
In a mixing bowl, combine the eggs and sugar, and whisk until the sugar has dissolved and the yolks have turned a cream color. You can whisk this by hand or use an electric mixer if you want. Sprinkle in the saffron and mix gently.
In another bowl, whisk the mascarpone until loose and creamy. Fold the mascarpone into the egg and sugar mixture. Set aside.
Fill a separate bowl with the espresso. Quickly dip each biscuit into the bowl. You want the biscuits to absorb some of the coffee for flavor, but you don’t want to them drenched so they lose their integrity. I like the biscuit to have coffee flavor but still be firm. I like to serve my tiramisu in individual glasses.
I’ve used martini glasses or regular short drinking glasses. If you go that route, line the bottom of each glass with the dipped biscuits. Top with a big spoonful of the cream. If you want, do another layer. Refrigerate for at least an hour before serving.