Romantic Rose Saffron Tiramisu

image - Rose Saffron Tiramisu

Romantic Rose Saffron Tiramisu

Amy No Comment
Cakes and Breads Sweet Treats

I tend to think of Valentine’s Day as a gim­micky com­mer­cial scam, how­ev­er, I’ll cel­e­brate LOVE any day of the week, and take any excuse to bake a roman­tic deca­dent dessert for the peo­ple I love. Which is where this Rose Saf­fron Tiramisu comes in!

This time of year, I just love cre­at­ing Mid­dle East­ern inspired LOVE cakes. Rose, Car­damom, and Pis­ta­chio are all thought of as nat­ur­al aphro­disi­acs, and are often mar­ried togeth­er in Mid­dle East­ern desserts. Last year I made a whim­si­cal Gluten-Free Rose Car­damom Cof­fee Cake with Rose Whipped Cream for an overnight snow­shoe yurt trip at the top of Taos Ski Val­ley. Talk about a mag­i­cal adven­ture. Feed­ing that cake to a dozen friends for break­fast on Valentine’s Day was a per­fect­ly sweet oppor­tu­ni­ty to infuse the day with love and care. (Maybe one of these days I’ll get that recipe up here too.) So as the infa­mous St. Valen­tines Day approached this year, I won­dered how I could top myself.

This Rose Saf­fron and Car­damom Tiramisu recipe sat in my inbox for months. I con­sid­ered it momen­tar­i­ly, but didn’t give it too much thought real­ly. As you know, I like to let life unfold in its own time and way. Then last week I ate quite pos­si­bly the best Tiramisu I’ve ever had at a friend’s place. A few days lat­er I asked anoth­er friend what kind of desserts she liked in prepa­ra­tion for her Birth­day. She said Tiramisu! At that point, there was no choice in the mat­ter. I must make this Rose Saf­fron Tiramisu. For Love. And Friends. 😉

image - Rose Saffron Tiramisu

 

Rose Saffron Tiramisu 

(Inspired by Rock­et and Basil) (Serves 8, Dif­fi­cul­ty-Advanced)

Ingredients

For the Chamomile Rose Tea: 

  • 2 bags chamomile tea
  • 2 Tbsp dried rose buds
  • 1 c boil­ing water

For the Sponge Cake: 

  • 4 eggs, sep­a­rat­ed
  • 2/3 c organ­ic sug­ar
  • 1/4 c chamomile rose tea (direc­tions below)
  • 1 c organ­ic all-pur­pose flour
  • 1/2 tsp salt

For the Cus­tard: 

  • 1 tsp saf­fron threads
  • 1/4 c hot water
  • 4 egg yolks
  • 1/4 c organ­ic sug­ar
  • 1/4 c Frangeli­co hazel­nut liqueur
  • 1/2 tsp salt
  • 8 oz mas­car­pone cheese
  • 1/2 c organ­ic heavy cream
  • 2 Tbsp rose water

To Assem­ble: 

  • 1/2 c chamomile rose tea
  • 1/4 c Frangeli­co liquer
  • 1 tsp ground car­damom
  • chopped pis­ta­chios
  • dried rose petals

Directions

Make the Chamomile Rose Tea: In a mug, steep 2 bags chamomile tea and 2 Tbsp dried rose buds/petals in 1 cup boil­ing water for at least 10 min­utes (or even overnight). Remove the tea bag and rose buds and let rest at room tem­per­a­ture.

image - Rose Chamomile Tea infused Tiramisu

Make the Sponge Cake:  Pre­heat the oven to 350°F. Spray and line a 10 x 15 bak­ing sheet with parch­ment paper. In a stand mix­er fit­ted with the whisk attach­ment, beat 4 yolks, 1/3 cup sug­ar and the room tem­per­a­ture chamomile rose tea on high speed for about 5 min­utes. until light in col­or, fluffy, and volu­mi­nous. In anoth­er met­al bowl (if you use the same bowl and whisk, they should be per­fect­ly clean and dried or the whites won’t whip prop­er­ly), beat the egg whites on medi­um speed until they start to foam, about 1 minute. Slow­ly add the remain­ing 1/3 cup of sug­ar and con­tin­ue mix­ing until the whites are shiny and hold a stiff peak, anoth­er minute or so.

image - sponge cake batter for Tiramisu

image- egg whites provide the sponge factor in tiramisu

Fold about 1/2 of the whites into the yolks. Sift the flour and salt over the egg mix­ture. Add the remain­ing egg white mix­ture, and gen­tly fold with flour and salt into the yolks using a rub­ber spat­u­la. Spread the bat­ter even­ly onto the pre­pared bak­ing sheet. Bake for about 11 to 13 min­utes, or until the cake springs back when gen­tly pressed. Let cool for a few min­utes, and then run a but­ter knife to release the cake edges from the pan. Invert onto a cool­ing rack or an invert­ed bak­ing sheet. Allow the cake to cool com­plete­ly.

Make the Cus­tard Fill­ing: Place the saf­fron threads in a mor­tar and pes­tle with a pinch of sug­ar. Grind into a fine pow­der and cov­er with hot water. The saf­fron water will be a bright orange col­or. Set aside to cool.

Cre­ate an ice bath by fill­ing a medi­um met­al bowl with ice and water. In a dou­ble boil­er beat togeth­er 4 egg yolks, sug­ar, Frangeli­co, and salt, using a hand­held mix­er. Beat on medi­um speed until the mix­ture begins to thick­en and increase in vol­ume. Place the bowl of cus­tard in the ice bath and allow to cool.

Mean­while, in a stand mix­er fit­ted with the whisk attach­ment beat togeth­er the mas­car­pone and heavy cream until they hold stiff peaks, just a cou­ple min­utes. Be sure not to over-whip it. Slow­ly fold in the cooled cus­tard, saf­fron water, and rose water. The cus­tard should be a beau­ti­ful pale yel­low col­or.

image - Saffron & Rose Tiramisu

image - saffron makes the tiramisu cream a beautiful yellow

Assem­ble: Com­bine the remain­ing chamomile rose tea and 1/4 cup Frangeli­co liqueur. In a deep square or rec­tan­gle bak­ing dish, cut the cooled sponge cake to form a sin­gle lay­er of cake in the bot­tom of the pan. Slow­ly pour about half of the tea mix­ture even­ly over the cake. Using a spat­u­la or pas­try scraper, even­ly spread a lay­er of Saf­fron Rose Cus­tard over the cake, about 1 inch high. Sprin­kle with a pinch of ground car­damom. Cre­ate a sec­ond lay­er by repeat­ing these steps. Top the cake with dried rose petals and chopped pis­ta­chios. Let set in refrig­er­a­tor at least 6 hours, but prefer­ably overnight, before serv­ing.

image - Rose Saffron Tiramisu makes the perfect dessert for your Valentine

 

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