why make this recipe
Pistachio Tiramisu is a delightful twist on the classic Italian dessert. It combines the rich and creamy flavors of mascarpone with the nutty taste of pistachios. This dessert is perfect for special occasions or a sweet treat after dinner. Its unique flavor profile will impress your guests and leave them wanting more!
how to make Pistachio Tiramisu
Ingredients :
- 100 ml strong coffee
- 200 g savoiardi sponge fingers
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio cream (plus extra to decorate)
- Chopped pistachios (to decorate)
Directions :
- In a large mixing bowl, whisk the cream and icing sugar until you have soft peaks.
- In another bowl, beat together the mascarpone and pistachio cream. Then fold this mixture into the whipped cream until just combined.
- Pour the coffee into a shallow dish. Dip the sponge fingers in it for a couple of seconds on each side, allowing them just enough time to soak up the coffee flavor.
- Place the soaked sponge fingers in an even layer across the base of a medium-sized dish (about 9 x 13 inch).
- Carefully spread some of the pistachio cream mixture on top of the sponge layer.
- Add another layer of coffee-soaked sponge fingers, followed by more pistachio cream. Repeat these layers until all ingredients are used, finishing with the pistachio cream.
- For decoration, spoon the extra pistachio cream into a piping bag and pipe lines on top. Use a toothpick to drag through the lines, creating a pretty feathered pattern.
- Cover the dish and chill in the fridge for at least 4 hours, or ideally overnight.
- Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios. Enjoy!
how to serve Pistachio Tiramisu
Serve the Pistachio Tiramisu chilled, cut into squares, and topped with the chopped pistachios. You can pair it with a cup of coffee or a dessert wine for a perfect ending to your meal.
how to store Pistachio Tiramisu
Store any leftover Pistachio Tiramisu in the fridge. Cover it tightly with plastic wrap or a lid to keep it fresh. It can be enjoyed for up to three days after preparation.
tips to make Pistachio Tiramisu
- Make sure not to soak the sponge fingers for too long in the coffee to avoid them becoming too soggy.
- For a deeper pistachio flavor, use roasted and salted pistachios when making the decoration.
- If you’re short on time, you can use pre-made pistachio cream to speed up the process.
variation
If you want a lighter option, you can replace the double cream with Greek yogurt or a low-fat whipped topping. You can also incorporate other flavors like chocolate or vanilla for a unique twist.
FAQs
Q: Can I make Pistachio Tiramisu in advance?
A: Yes! In fact, it’s best made a day ahead so the flavors can meld together nicely.
Q: What can I use instead of pistachio cream?
A: You can use almond cream or any nut-based spread if you prefer.
Q: Is it possible to freeze Pistachio Tiramisu?
A: Freezing is not recommended, as it can change the texture of the cream and sponge. It is best enjoyed fresh or chilled.
Pistachio Tiramisu
Ingredients
For the Tiramisu
- 100 ml strong coffee Make sure it's freshly brewed.
- 200 g savoiardi sponge fingers
- 300 ml double cream Can be replaced with Greek yogurt for a lighter option.
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio cream Plus extra to decorate.
- to taste Chopped pistachios For decoration.
Instructions
Preparation
- In a large mixing bowl, whisk the cream and icing sugar until you have soft peaks.
- In another bowl, beat together the mascarpone and pistachio cream.
- Fold the mascarpone mixture into the whipped cream until just combined.
- Pour the coffee into a shallow dish and dip the sponge fingers for a couple of seconds on each side.
- Place the soaked sponge fingers in an even layer across the base of a medium-sized dish (about 9 x 13 inch).
- Spread some of the pistachio cream mixture on top of the sponge layer.
- Add another layer of coffee-soaked sponge fingers, followed by more pistachio cream. Repeat until all ingredients are used, finishing with pistachio cream.
Decoration and Serving
- Spoon the extra pistachio cream into a piping bag and pipe lines on top of the tiramisu.
- Use a toothpick to drag through the lines, creating a feathered pattern.
- Cover the dish and chill in the fridge for at least 4 hours or ideally overnight.
- Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios.
- Serve chilled, cut into squares, and enjoy!
