Pistachio Tiramisu (Print Version)
# Ingredients:
→ Base
01 -
100ml freshly brewed strong coffee
02 -
200g ladyfinger biscuits (savoiardi)
→ Pistachio Cream
03 -
75g powdered sugar
04 -
300ml heavy whipping cream
05 -
100g pistachio paste (plus extra for garnishing)
06 -
250g mascarpone cheese
→ Decoration
07 -
Pistachios, chopped finely
# Instructions:
01 -
Grab a big bowl and use a whisk to beat together the powdered sugar and the heavy cream until it holds soft peaks. After that, carefully fold in the mascarpone and pistachio paste, mixing just enough to combine it all without making the mixture too stiff.
02 -
Pour your strong coffee into a shallow dish. Quickly dip the ladyfingers on both sides for a couple of seconds. You want them to soak up some coffee but still stay firm.
03 -
Take the coffee-dipped ladyfingers and neatly line the bottom of your chosen serving dish. Spread a layer of the creamy pistachio mixture on top of your ladyfinger base.
04 -
Repeat alternating between the soaked ladyfingers and the pistachio cream until you use everything. Be sure to finish with a smooth layer of the cream on top. The layering will vary depending on your dish size.
05 -
Use a piping bag or a plastic sandwich bag to draw lines of pistachio paste on the top layer of cream. Drag a toothpick through these lines in opposite directions to make a fancy feather design. Pop the dish into the fridge and chill for at least 6 hours or better yet, overnight.
06 -
Take the dessert out of the fridge about 20 minutes before serving. Just before you bring it to the table, sprinkle some chopped pistachios over the top for extra flavor and crunch.
# Notes:
01 -
Make sure to dip the biscuits really quickly so they don't fall apart.
02 -
Chilling the dessert for at least 6 hours will make the flavors and textures amazing.
03 -
You can put this together up to 2 days before serving if needed.