Pistachio Tiramisu
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.
Servings 6 people
Cost 8$
Equipment
- Whisky, Kitchen Aid or Food Processor Optional
- Refrigerator
- Bowl
Ingredients
- 3 units Eggs
- 2 cups Mascarpone cheese
- 1/2 cup White sugar
- 20 units Savoiardi biscuits or soletilla biscuits
- 1/4 cup Pistachio cream
- 1 cup Coffee
- 1/4 cup Baileys Optional
- Cocoa To decorate
- Chopped pistachios To decorate
Instructions
- Separate the egg whites from the egg yolks.
- In a bowl, beat the egg whites until they have a white and firm texture and form picks. To beat the egg whites until stiff we can use a whisk or a food processor.
- Use another bowl to mix the egg yolks and sugar until you have a creamy texture.
- With the help of a fork, soften the mascarpone cheese and add it to the egg yolks with the sugar.
- Mix all the ingredients until the egg yolks are integrated with the mascarpone cheese.
- Add the pistachio paste and mix again.
- Finally, with the help of a spatula, we incorporate the mascarpone and pistachio mixture to the egg whites with soft movements. Use a spatula to avoid losing the texture of stiff peaks when mixing.
- Now we prepare a coffee and mix it with our favorite liqueur (optional, you may not add liqueur). I've used Baileys.
- We bathe our savoiardi or sponge cakes in the coffee and begin to set up our pistachio tiramisu.
- We place a layer of savoiardi soaked in coffee, a layer of mascarpone and pistachio cream, another layer of savoiardi, and finally a layer of mascarpone and pistachio cream.
- Decorate with cocoa powder (optional) and chopped pistachios.
- Let it cool in the refrigerator covered with plastic wrap for 4 to 12 hours and enjoy your authentic Italian Pistachio Tiramisu!