Persian Tiramisu

Name: Persian Tiramisu
Prep time: 8 min
Cook time: 15 min
Total time: 53 min
Yield: 1
Ingredients: 5-6 strands saffron strands, ground; 1 ice cube ice cube; 1 tsp (6 g) honey; double ristretto espresso (double ristretto); 22 g mascarpone; 30 g whipping cream; 60 ml milk; ¼ tsp rose water; 1 cacao powder; 3 ladyfingers

Recipe by Barista in Pajamas (@baristainpajamas) on Instagram · View original post

4.4/10 · PopularityBased on the original Instagram post’s likes and comments.

A Persian twist on tiramisu served as a coffee drink: a saffron and honey extract, a double ristretto, mascarpone, whipping cream, milk and rose water, dusted with cacao and served with ladyfingers.

Health score 2.8/10
23 min
Prep 8 min
Serves 1
Medium
347 kcal

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Ingredients

ice cube1 ice cube
honey1 tsp (6 g)
espresso (double ristretto)brewed over half the saffron extractdouble ristretto
mascarpone22 g
whipping cream30 g
milk60 ml
rose water¼ tsp
cacao powderfor dusting1
ladyfingersto serve3

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saffron strands, groundground5-6 strands

Method

Bloom the ground saffron over the ice cube for 30 minutes.
Stir the honey into the bloomed saffron extract.
Brew a double ristretto over half of the saffron extract and let it cool completely.
Froth the mascarpone, whipping cream and the rest of the saffron extract together.
Add the milk, the cooled ristretto and the rose water, then froth until creamy.
Pour into a glass, dust with cacao powder and serve with ladyfingers.

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Watch how it’s made in the original video