Step 1

Start by blooming the saffron. So crush your saffron and add this into a small dish. Add the ice cube into this dish.

Step 2

Leave this aside so that the ice cube can fully melt. Once it has melted, the saffron has bloomed.

Step 3

Pour this saffron water into a pot, along with the milk. Break open your cardamom pods slightly so that the seeds are exposed, add these into the pot too.

Step 4

Place this onto medium heat and let the mixture come to a simmer.

Step 5

Once it comes to a simmer, turn the heat off and mix in the rose water. Cover your pot and leave this aside.

Step 6

In a large bowl, whip your double cream until you get firm peaks. Leave this aside.

Step 7

In a separate large bowl, using a clean whisk or whisk attachment, start whipping your egg whites. Once they become foamy, sprinkle in the first 50g of sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks, then leave this aside too.

Step 8

In a pot, add some water and place this onto medium heat. Let this come to a simmer.

Step 9

Now in another separate large bowl, add the egg yolks and the second 50g of sugar. Whisk these together, then place this bowl on top of your pot. Make sure that the simmering water isn't touching the bottom of the bowl. If it is, pour some of the water out.

Step 10

Keep whisking this mixture until it lightens in colour, increases in volume and the sugar dissolves. This should take about 5 minutes.

Step 11

Take this bowl off the heat, then add the mascarpone, vanilla extract, cardamom powder and salt. Whisk until smooth.

Step 12

Add a large dollop of your whipped cream and whisk this in, until smooth.

Step 13

Now add the rest of the whipped cream and fold this in gently.

Step 14

Add half of the whipped egg whites into this, fold these in gently. Then add the remaining whipped egg whites and fold them in gently, until you can no longer see any lumps or steaks of egg whites.

Step 15

You want to assemble your tiramisu in a dish that is around 9x12 inches.

Step 16

Get a sponge finger and dip this into your milk mixture. You don't want to soak your sponge finger, just do a quick dip on both sides, then place this into your dish.

Step 17

Keep repeating this until you've got a layer of sponge fingers in your dish.

Step 18

Add half of the mascarpone mixture on top of this sponge finger layer. Spread this out.

Step 19

Now dip more sponge fingers into the milk mixture and arrange this on top of the mascarpone layer.

Step 20

Add the rest of your mascarpone mixture on top, spread this out, then sprinkle some chopped pistachios on top.

Step 21

Leave this in your fridge to set overnight.

Step 22

The next day it is done, cut into it and enjoy!