Saffron Tiramisu

To prepare saffron tiramisù, first separate the egg yolks from the whites into 2 bowls. Add the yolks and sugar 1 and beat with an electric mixer 2 until a light and creamy mixture is obtained 3.

Add the mascarpone little by little 4 and continue to work at medium speed with the mixer until it is well incorporated 5. Pour the saffron into a small bowl and add the cream at room temperature 6.

Mix 7 until the mixture is a beautiful golden color 8. Add the saffron dissolved in the cream to the previously whipped mixture 9 and set aside.

Beat the egg whites with the mixer 10 until stiff peaks form 11. Gradually incorporate the egg whites into the cream with a spatula: start by vigorously mixing the mixture with a portion of the egg whites 12.

Then continue to incorporate the rest gradually, taking care to mix gently from bottom to top to avoid deflating the mixture. Once the cream is obtained 14, dip the ladyfingers in the espresso coffee (sweetened to taste) 15.

Place them at the base of a 8x8 inch pan 16, add a few tablespoons of cream spreading it over the entire surface 17, then continue with a second layer of ladyfingers 18.

The ladyfingers should cover all the cream 19. Finish with another layer of cream and smooth it well with a spatula 20. Now transfer the remaining mascarpone cream into a pastry bag with a 1/2 inch star tip and pipe dollops on the surface 21.

Once the surface is decorated 22, dust with cocoa powder as desired 23. Let the saffron tiramisù rest in the refrigerator for 2-3 hours before serving 24.