1 1/4 cup heavy cream1/4 tsp saffron threads 1/2 cup sugar 1 cup mascarpone, room temperature 5 large egg yolks 5 oz white chocolate wafers, melted 2 cups strong brewed coffee 2 TBSPA Kahlua 28 ladyfingers 4 TBSP cocoa powder Make ahead: Heat heavy cream in microwave or on stovetop until warm, not boiling. Sprinkle saffron leaves over top, let sit for 15 minutes then stir. Refrigerate for 2-24 hours to infuse. (Warm cream won't whip) Let mascarpone reach room temperature Instructions: Using a double boiler method of a water in a saucepan with a bowl over the top, whisk egg yolks and 1/4 cup of sugar over medium high heat. Whisk constantly until mixture is thick and pale, about 5 minutes. Remove from heat and set aside. Add another bowl to the top of double boiler, add 5 oz of white chocolate and melt. In a stand mixer with whisk attachment, whip heavy cream and 1/4 cup sugar until resembling loose whipped cream. Add in mascarpone and melted chocolate and mix for another minute. Gently fold in egg mixture. Refrigerate. Assembly: Mix coffee and Kahlua in a shallow dish. Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
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