INSTRUCTIONS

1. Pulse coffee beans with cardamom in a coffee grinder until finely ground. Add to the bottom of a French press or the filter of a pour-over coffee maker. Pour over 2 ½ cups of boiling water and brew as per manufacturer’s directions. Transfer brewed mixture into a medium-sized shallow bowl or dish and set aside to cool for 10 minutes.
2. Whisk egg whites in the bowl of a stand mixer on medium-high speed until very frothy, about 2 minutes. With motor still running, slowly add ¼ cup sugar, 1 tbsp at a time, until fully combined. Continue whisking until stiff and glossy, 3 to 4 more minutes. Scrape into a medium bowl and set aside.
3. To the same bowl of stand mixer, add egg yolks, remaining ¾ cup sugar, mascarpone, and vanilla seeds. Whisk on low speed until roughly combined, about 1 minute. Increase speed to medium-high and continue whisking, scraping down sides halfway through, until very fluffy and smooth, approximately 3 to 4 minutes. Remove bowl from machine. Then, using a spatula and working in two additions, fold in egg whites just until no streaks remain.
4. Working quickly, swiftly dip both sides of half of Savoiardi biscuits into coffee mixture, then arrange in the bottom of a 9 x 13-inch baking dish (you should have 3 rows of 6 biscuits, trimming ends of biscuits in the final row to fit). Spoon over half the mascarpone-mixture, using a spoon or offset spatula to spread evenly. Repeat layering by dipping and arranging remaining biscuits, then spooning over remaining mascarpone-mixture. Swoosh top with a spoon. Tightly cover dish with plastic wrap, then refrigerate until tiramisu has set, at least 4 hours or up to 2 days.
5. To garnish, remove plastic wrap, then generously dust with cocoa powder. Serve immediately.