Persian Tiramisu by Barista in Pajamas

If you asked me to make my most delicious recipe, this is the one I’d make for you: my Persian Tiramisu.

Mascarpone and whipping cream make a beautifully creamy base. Saffron brings its colour and aroma, honey adds a little sweetness, and ristretto ties it all together. I already know I’ll be using this combination in more recipes.

For me, it’s a marriage of Persian and Italian desserts, served as a chilled coffee drink with cacao on top and ladyfingers alongside. Try it before you judge — you might find yourself making it every week.

What you’ll need

This recipe makes one glass. Have a small cup for the saffron, an espresso cup, a jug, a handheld milk frother and a serving glass ready. Allow 30 minutes for the saffron to bloom, plus time for the coffee to cool completely.

For the saffron base

• 5–6 saffron strands, ground
• 1 ice cube
• 1 tsp (6 g) honey
• A double ristretto

For the drink

• 1.5 tbsp (22 g) mascarpone
• 2 tbsp (30 g) whipping cream
• 60 ml (2 fl oz) milk
• ¼ tsp rose water (optional)
• Cacao powder, to dust
• Ladyfingers, to serve

Make the saffron base

1. Grind 5–6 saffron strands and let them bloom over one ice cube for 30 minutes.

2. Stir in 1 tsp (6 g) honey.

3. Pour half the sweetened saffron extract into an espresso cup and brew a double ristretto over it. Reserve the other half for the cream, and let the coffee cool completely.

Let the coffee cool completely

Give the saffron ristretto time to cool before it meets the cream. That’s the step I wouldn’t rush: adding hot coffee can spoil the smooth texture you’re working towards.

While it cools, measure the mascarpone and whipping cream into your jug. The reserved half of the saffron extract goes into this creamy base.

Froth your Persian Tiramisu

1. In a jug, combine 1.5 tbsp (22 g) mascarpone, 2 tbsp (30 g) whipping cream and the remaining saffron extract. Froth until a little foamy.

2. Add 60 ml (2 fl oz) milk, the completely cooled saffron ristretto and, if using, ¼ tsp rose water.

3. Froth again until creamy and foamy.

4. Pour into a glass, dust with cacao powder and serve with ladyfingers.

A little extra Persian aroma

The rose water is optional, but I’d really suggest trying that quarter teaspoon. It brings a floral note alongside the saffron without changing the recipe’s creamy coffee heart.

Serve chilled, with a dusting of cacao and ladyfingers ready for dipping. Make it when you’re ready to enjoy it, while the top is still creamy and foamy.

Save a little saffron for next time.

The complete two-page recipe card, ready to keep on your phone or print for the kitchen.

Email address

Get the recipe PDF

Website

Also send me coffee tips and news from Barista in Pajamas and Baristuno. Optional; unsubscribe anytime.

We’ll store your email to record your download request. Your download link appears here immediately; no account is needed and no email is sent. Coffee updates are optional. How we use your email.

This form uses Google reCAPTCHA through Firebase App Check. Google’s Privacy Policy and Terms apply.