Brew the tea first and let it steep 15-20 min. Sweeten with a little of the simple syrup and 2T vanilla. Cool

To make the saffron essence;grind the saffron with a teaspoon of sugar with a mortar and pestle, until you have a fine powder. Pour 50ml of boiling water over it, let sit.

Separate the eggs. In one bowl beat the whites with some of the sugar until stuff peaks form. In another bowl, beat yolks with the sugar until dissolved. Add the saffron essence, remaining vanilla and mascarpone, beat until smooth. Fold in the whites.

Dip ladyfingers into tea and place in an 8x11 pan, forming a single layer. Top with half the cheese mixture,dust with some of the cardamom. Add the next layer of ladyfingers , cheese and finally dust with the remaining cardamom.

Let sit overnight in the fridge before serving.