Crush the saffron strands and place them in a small dish. Add the ice cube and leave it until completely melted to bloom the saffron.
Pour the bloomed saffron and its liquid into a saucepan with the whole milk. Lightly crack the cardamom pods to expose the seeds and add them to the milk.
Heat over medium heat until the milk reaches a simmer. Turn off the heat, stir in the rose water, cover, and set aside to infuse.
Whip the double cream in a large bowl until firm peaks form. Set aside.
In a clean bowl, begin whipping the egg whites. Once foamy, gradually add 50 g sugar while continuing to whisk. Whip until stiff peaks form.
Bring a small amount of water to a simmer in a saucepan. In a separate heatproof bowl, whisk the egg yolks with the remaining 50 g sugar.
Place the bowl over the simmering water, making sure its base does not touch the water. Whisk for about 5 minutes, until the mixture becomes lighter, increases in volume, and the sugar dissolves.
Remove from the heat. Add the mascarpone, vanilla extract, cardamom powder, and salt. Whisk until smooth.
Whisk a large spoonful of whipped cream into the mascarpone mixture. Gently fold in the remaining whipped cream.
Fold in half of the whipped egg whites, followed by the remaining half. Continue gently until no visible streaks of egg white remain.
Use a dish approximately 9 x 12 inches. Quickly dip each ladyfinger on both sides in the saffron-cardamom milk. Do not soak them.
Arrange a complete layer of dipped ladyfingers across the bottom of the dish.
Spread half of the mascarpone filling evenly over the ladyfingers.
Add a second layer of quickly dipped ladyfingers.
Spread the remaining mascarpone mixture over the top and finish with chopped pistachios.
Cover and refrigerate overnight. Slice and serve chilled the following day.
