30 minutes (1 night to set)
ingredients for 6 servings
300 ml very strong earl grey tea
2 tablespoons agave syrup
4 tablespoons vanilla extract
6 large eggs
150 g caster sugar
500 g mascarpone
a healthy pinch of saffron powder
1 tablespoon rose water
make the tea, allowing it to brew for at least 15-20 minutes [using about 4 tea tablespoons of ground tea. sweeten with simple agave syrup and 2 tablespoons of the vanilla liqueur, then allow to cool.
make saffron essence: take a small bowl and 2 teaspoons of saffron powder, pour over 50 ml of just boiled water and cool.
separate the eggs, then whisk the egg yolks with the sugar until the eggs are frothy, creamy, doubled in size and all the sugar has dissolved.
with the mixer on slow speed, add the mascarpone and beat until smooth, then add 3-4 teaspoons of saffron essence (the color of the mixture should be a deep yellow), the remaining vanilla extract, rose water and a bit of saffron powder.
in a separate bowl, beat the egg whites until stiff, then fold them gently into the egg yolk mixture, taking care to knock out as little air as possible. check the mixture for sweetness and add more vanilla/saffron essence if needed.
to assemble: dip the ladyfingers quickly in the cooled down tea, top with the cream. repeat with a second layer, then refrigerate for at least 6 hours. we prefer to do overnight! decorate with chopped pistachios and enjoy!
recipe by rocket & basil: www.rocketandbasil.com and molly yeh: www.mynameisyeh.com