2022-06-29
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When years ago I tasted for the first time a pistachio tiramisu I fell in love with the recipe, the intense pistachio flavor combines beautifully with the coffee and mascarpone touch.
The moment I tasted this nutty tiramisu, I started to research pistachio creams. There are several on the market, some special for pastry, which have an intense green color and an amazing aroma.
As part of the tests to elaborate this recipe I prepared this homemade pistachio cream which, if you have a food processor or Thermomix, I can tell you that it is a guaranteed success in any sweet or pesto to serve with your pasta and it is prepared in 5 minutes mixing pistachios and olive oil.
However, if you do not feel like preparing a homemade pistachio paste do not worry. In recent years, with the rise of peanut and nut creams, it is increasingly easy to find pistachio cream in stores. But now comes the bad news: most carry a lot of sugar and oils of dubious origin, although there are some brands that sell pistachio creams 100% reliable and with only pistachio among its ingredients.
You just have to look at the composition before buying your pistachio paste.
I tell you this, because if the cream is too sweet, the tiramisu recipe I propose already contains sugar, and the result may change. Will the tiramisu be just as tasty if you buy any pistachio cream? For sure it will, but I prefer to warn you that it can become a dessert a little sweeter than the real Italian tiramisu.
If you prepare homemade pistachio paste for your tiramisu and it is not 100% creamy, nothing happens; you will simply notice in your tiramisu the texture of pistachio, but I have tested the recipe with crunchy pistachio cream and my guests loved it too.
Kitchen Aid, or using a whisk to beat the egg whites until stiff. If you are very brave I know that it is possible to get egg whites stiff by hand, but that is already “pro” level of traditional baking, so I recommend the use of a food processor or whisk to whip.
In addition to pistachio cream, eggs, sugar, mascarpone and cocoa (optional), you will need savoiardis. You can buy them prepared of course, but I leave you the link to my favorite recipe, and if you live in Spain you can also prepare your tiramisu with bizcochos de soletilla.
Mascarpone cheese is the Italian cream cheese used to make tiramisu, it is a cheese that you can find in the refrigerated section of most supermarkets, near the fresh cheese and spreads.
You must serve your tiramisu cold and after some hours into the fridge. It contains raw eggs so you need to keep it into the fridge.
It is a perfect dessert to prepare in the morning or the night before serve and to take to a dinner party for dessert.
The authentic Italian tiramisu has raw egg, therefore, it is a recipe that cannot be frozen, and it is advisable to eat it within 24-48 hours after its preparation.
If you are going to prepare a tiramisu for children you can always substitute the coffee for decaffeinated coffee, and do not add any liqueur to the coffee, and this way you will have a dessert for all ages.
If you’re hosting an Italian party and you need more ideas for your Italian desserts, here you can find more than 20 of the best Italian desserts
If you’re looking for more Italian cuisine ideas, you can also try these:
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