A Twist on Tradition: Cardamom Coffee & Saffron Tiramisu with Homemade Ladyfingers

This recipe elevates the classic tiramisu with warm, exotic flavors of cardamom and saffron.  We'll not only make the decadent cream cheese mixture, but also homemade cardamom-infused ladyfingers for an extra special touch!

Ingredients:

For the Ladyfingers (makes about 24):

3 large eggs, separated

1/3 cup granulated sugar

1/4 cup all-purpose flour

1/8 teaspoon ground cardamom

Pinch of salt

Powdered sugar for dusting

For the Coffee Dip:

2 cups strong brewed coffee

3 cardamom pods, crushed

For the Cream Cheese Mixture:

1 cup mascarpone cheese, softened

1 cup heavy whipping cream, chilled

1/3 cup powdered sugar

Pinch of saffron threads, soaked in 1 tablespoon warm water for 10 minutes

1/2 teaspoon ground cardamom

Instructions:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. 

Separate egg whites from yolks in a clean, grease-free bowl. Beat egg whites with an electric mixer on high speed until stiff peaks form. Gradually add half the sugar while beating continuously. In a separate bowl, whisk egg yolks with remaining sugar until light and fluffy. Gently fold the yolk mixture into the egg whites using a rubber spatula. Sift flour, cardamom, and salt together. Sift the dry ingredients into the egg mixture in three batches, folding gently after each addition.

Spoon the batter into a piping bag fitted with a plain tip. Spoon the batter into a piping bag fitted with a plain tip. Pipe 3-inch long ladyfingers onto the prepared baking sheet, leaving space between them for spreading. Dust the tops with powdered sugar.. Bake for 10-12 minutes, or until golden brown and firm to the touch. Let cool completely on a wire rack.

While the ladyfingers bake, prepare the coffee dip. In a saucepan, heat brewed coffee and crushed cardamom pods over medium heat. Bring to a simmer for 5 minutes, then remove from heat and let cool completely. Strain the coffee to remove cardamom pods.

In a chilled bowl, use an electric mixer to whip the heavy cream until stiff peaks form.

In a separate bowl, beat the mascarpone cheese until smooth and creamy. Add the powdered sugar, saffron mixture (including the soaking water), and ground cardamom. Beat until well combined. Gently fold the whipped cream into the mascarpone mixture until just incorporated.

In a shallow dish or baking dish, dip each ladyfinger briefly into the cooled coffee, then arrange them in a single layer. Spread half of the cream cheese mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream cheese mixture. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to develop.

Serve and Enjoy! Dust the top of the tiramisu with cocoa powder or chopped pistachios before serving. Slice and enjoy your delicious homemade Cardamom Coffee & Saffron Tiramisu!

Tips:

Make sure your egg whites are completely grease-free for optimal volume when whipping.

Don't over-dip the ladyfingers in the coffee to prevent them from becoming soggy.

For a richer flavor, use espresso instead of brewed coffee.