Pistachio Tiramisu
Pistachio Tiramisu is a delightful twist on the classic Italian dessert that combines creamy mascarpone with nutty pistachio flavors, perfect for special occasions.
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!
Notes
Store leftovers in the fridge for up to three days, tightly covered. Make sure not to soak the sponge fingers for too long. For a deeper flavor, use roasted and salted pistachios.