bohemianwanderer – This saffron, cardamom, and rose tiramisu is a fragrant reinterpretation of a classic dessert. Designed for make-ahead preparation and elegant serving. The dish combines infused milk, a light zabaione cream. And soft sponge layers to create a dessert that is rich yet delicate. With several resting stages, the flavours have time to develop fully before serving. It is suitable for entertaining and serves eight people comfortably.
Preparing the Saffron and Cardamom Soaking Milk
Gently warm the milk with lightly crushed cardamom pods and caster sugar to create the aromatic foundation of the tiramisu. Stir the mixture until the sugar dissolves completely, then bring it just to a simmer without letting it boil. Remove the pan from the heat and immediately stir in the saffron threads. Allowing them to release their colour and fragrance. Leave the milk to infuse for at least one hour, or preferably overnight, so the flavours can deepen. Once infused, set aside three tablespoons and reserve the remaining milk for soaking the biscuits.
Making the Zabaione and Cream Mixture
Whisk the egg yolks with caster sugar and a tablespoon of water in a heatproof bowl set over gently simmering water to prepare the zabaione. Continue whisking until the mixture becomes pale, thick, and creamy, gently cooking the eggs in the process. In a separate bowl, whisk the mascarpone with double cream and rosewater until smooth and softly thickened. Fold this mixture carefully into the warm zabaione to keep the texture light. In another bowl, whisk the egg whites to soft peaks, then gently fold them into the mascarpone and zabaione mixture to create an airy, mousse-like consistency.
Assembling, Chilling, and Serving the Tiramisu
To assemble the tiramisu, dip half of the savoiardi biscuits briefly into the saffron-infused milk, allowing them to absorb the flavour without becoming soggy. Arrange the biscuits in a single layer across the base of a serving dish. Spoon half of the zabaione mixture over the biscuits and spread it evenly, then scatter toasted flaked almonds and chopped pistachios on top. Repeat the process with the remaining biscuits and cream, finishing with a smooth top layer. Cover the tiramisu and chill it for at least four hours so it can set fully and allow the flavours to meld. Before serving, scatter the remaining nuts over the top and serve the dessert cold to highlight the balance of spice, floral sweetness, and creamy richness.
