Saffron Tiramisu

To prepare the saffron tiramisu, first separate the yolks from the whites in 2 bowls. Combine the yolks and sugar 1 and whisk with an electric mixer 2 until you get a light and creamy mixture 3.

Add the mascarpone little by little 4 and continue to work at medium speed with the whisk 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.

Whip the egg whites with the whisk 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 part of the egg whites 12.

Then continue incorporating the rest little by little, taking care to stir from the bottom up with gentle movements so as not to deflate the mass. Once you have the cream 14, dip the ladyfingers in the espresso coffee (sweetened to taste) 15.

Arrange them at the base of a 20x20 cm square pan 16, add a few tablespoons of cream, distributing it over the entire surface 17, then continue with a second layer of ladyfingers 18.

The ladyfingers should cover the entire cream 19. Finish with another layer of cream and level it well with a spatula 20. Now transfer the remaining mascarpone cream into a pastry bag with a 13 mm star nozzle and squeeze out tufts on the surface 21.

Once the surface is decorated 22, sprinkle with bitter cocoa to taste 23. Let the saffron tiramisu rest in the refrigerator for 2-3 hours before serving 24.