Ever since my sisterO gifted me with a potful of saffron and given my love of tiramisu, I had been fantasizing about Rowena’s Tiramisu allo Zafferano. I’m actually starting on a new quest of trying out all the versions of tiramisu there is. I found out recently that the ubiquitous ice box cake in the south is a close cousin to the trendy tiramisu. This, our first attempt at tiramisu, was delicious! Rowena said this serves 8-10. LOL! I had to laugh at that, there’s only five of us, and we finished three fourths of this bowl in one sitting. It was that good!
The recipe below is just as it appeared on Rowena’s blog, I just changed some the ingredients based on what I used:
2 egg yolks
3 tablespoons granulated sugar
1 packet italian saffron powder dissolved in 1 tablespoon hot milk (1/16th teaspoon)
8 oz. mascarpone
1 cup heavy whipping cream
3-4 tablespoons powdered sugar
3 packages ladyfinger cookies
Strong coffee, cooled (I used instant espresso)
Dark cocoa powder or chocolate curls to garnish
One 8×12-inch baking pan/dish or trifle bowl like I did
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1. In a small stainless steel bowl, constantly whisk together the egg yolks and sugar over simmering water until very hot to the touch. Transfer to a large bowl and beat with an electric mixer until thick and pale yellow in color. Fold in the dissolved saffron powder. Now carefully incorporate the mascarpone until thoroughly mixed.2. Whip the heavy cream and powdered sugar in another bowl just until the peaks retain their shape when beaters are lifted. Take care to avoid overbeating the cream into butter! Gently fold this whipped cream into the saffron-mascarpone mixture.
3. Dip and briefly soak the ladyfingers in coffee and form a single layer in the pan. Evenly spread with half of the saffron-mascarpone mixture; repeat these layering steps once more. Sprinkle with cocoa powder and refrigerate for atleast 3-4 hours.