Pistachio Tiramisu
4-6
EASY
PREP TIME
20 MINS
COOK TIME
2 Hrs
TOTAL TIME
2 HRS 20 MINS
RECIPE PROVIDED BY
Family
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INGREDIENTS
- 2 eggs (room temperature)
- 100g caster sugar
- 500g mascarpone
- Amaretto di saronno liqueur (approx 75ml or more. We like it strong!)
- Approx 36 savoiardi biscuits (sometimes called lady fingers. 2 packets)
- 3 tablespoons pistachio cream
- 200ml strong black coffee
- 25-50g crushed pistachios
INTRODUCTION
The creamy, delicious, world-famous desert has a new brother! Pistachio has had a rebirth and is a perfectly delicious addition to the Tiramisu family. This gloriously no bake dessert is perfectly balanced with luscious mascarpone cream and smooth pistachio cream!
Pistachios are delicious and now you can find them everywhere – how wonderful! Using crushed pistachios and the cream of pistachio is the perfect combination in our tiramisu. A decadent, luxurious desert – any time of the year
METHOD
1
Preparing the base cream mixture
- Separate the egg yolks from the whites.
- Whisk the egg whites until stiff peaks
- In a separate bowl, whisk the egg yolks, mascarpone and sugar until pale and thick.
- Then add the egg white mixture to the mascarpone mixture.
- Add 2 tablespoons of the pistachio cream to this mixture and incorporate well.
2
Preparing the coffee mixture
- Make about 500ml of your favourite strong black coffee.
- Add 1 tablespoon of the pistachio cream to the coffee mixture.
- Add the amaretto.
- Stir well so there are no lumps of the pistachio cream.
3
Putting the desert together
- Have your deep serving dish approx 30x10cm ready.
- Cover the base of your dish with the savoiardi biscuits – ensuring there are no gaps.
- Slowly pour/coat each biscuit with the coffee mixture.
- Wait a minute for the biscuits to absorb the liquid then add a little more if not all coated. (not too much or it will be too soggy)
- Spoon 1/2 of the cheese/pistachio mixture over the coated biscuits.
- Ensure you have smoothed the cream mixture to the edge of the dish to seal the 1 st layer.
- Add a second layer of the biscuits, again ensuring there are no gaps.
- Add the remaining ½ of the cheese mixture, covering and sealing the layer.
- Then top this with the crushed pistachios – sprinkle on to make a pattern!
- Place your pistachio tiramisu in the fridge for at least 4 hours – even better if left overnight.
4
To serve
- Place on the table and scoop into dishes and serve!
- An incredibly rich, delicious desert!
Buon appetito!
5
Top tips:
- This can be made up to 2 days in advance
- It can also be made in individual glasses
- Remove the alcohol if you prefer an alcohol free version.
Serve with a bottle of our fabulous Terre Di San Vito Cantiniere Primitivo red wine
