Saffron Tiramisu

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Saffron Tiramisu


9 cups of espresso coffee, cooled – room temperature

3 Large eggs

3 tablespoons of white sugar

250 grams Mascarpone Cheese

½ teaspoon of Vanilla

20mm Rum

400 grams of Lady Fingers biscuits

2-1/2 teaspoons cocoa powder

10 threads of il Sole Saffron



Mix the coffee with Rum in a shallow bowl. Dip the Lady fingers and soak on each side enough to become damp. Line the soaked lady fingers into a container (or a cup you prefer to be served).

Separate the eggs, whisk the yolks with sugar, mascarpone cheese and il Sole Saffron. Whisk until thick and a paler yellow mousy mixture.

Lay the mixture on top of the lady fingers layer, repeat 2 layers and top with remaining mousy mixture.

Leave in the fridge for 6 hours. Cocoa powder on the top of the tiramisu when ready to serve.



  • Complexity: Easy
  • Prep Time: 20 minutes
  • Serves: 4