Step 1

Bloom the saffron: Add the saffron strands to 2 teaspoons of warm water and let it steep for 15 minutes.

Step 2

Prepare the mascarpone mixture: In a large bowl, combine mascarpone cheese, Greek yogurt, mango pulp, heavy whipping cream, powdered sugar, cardamom powder, and the bloomed saffron (including the liquid).

Step 3

Using a hand blender, whip the mixture until it thickens and lightens in color, about 5 minutes.

Step 4

Assemble the tiramisu: Choose an 8-inch square dish or six 3½-inch square dishes for assembly. Quickly dip each ladyfinger into the cooled chai with coconut milk, ensuring both sides are coated but not soaked.

Step 5

Place a layer of dipped ladyfingers at the bottom of your chosen dish. Spread half of the mascarpone mixture over the ladyfinger layer. Add another layer of dipped ladyfingers on top of the mascarpone layer. Spread the remaining mascarpone mixture over the second layer of ladyfingers.

Step 6

Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.

Step 7

Before serving, dust with the crushed freeze-dried mango and top with fresh mango slices. Garnish with mint leaves, rose buds, and shredded coconut if desired.

Step 8

Enjoy!