- Pistachios 40 gr
- Egg yolks 2
- Sugar 80 gr • 470 kcal
- Water 30 ml
- Mascarpone cheese 280 gr
- Coffee as much as it is needed
- Ladyfingers biscuits as much as it is needed
- Seed oil as much as it is needed
- Cocoa powder as much as it is needed
The pistachio tiramisu is a tasty variation of the classic coffee tiramisu. For its particular sweet and sour taste, pistachio is widely used in the kitchen both in sweet and salty preparations and in this preparation we find it in cream form together with the classic mascarpone cheese. If you want to make a good impression at a dinner or prepare a delicious and irresistible snack you just have to try this recipe!
The first thing to do is to prepare coffee. Use a 4/5 cup machine and leave it aside to cool (1). Meanwhile blend the pistachios in a mixer by adding the seed oil until you get pistachio grains. Take the eggs and separate the egg yolks, place them in a bowl and mount them slightly with electric whisks. (3)
In a saucepan, cook the water with sugar for 5 minutes to make a syrup. (4) After this time, add it to the yolks and continue to whisk for about 10 minutes until a homogeneous mixture is obtained (5). Add the mascarpone cheese and pistachios and blend until creamy. (6)
At this point you can compose your tiramisu: dunk the ladyfingers biscuits in the coffee and form a first layer at the base of the pan (7), continue alternating layers of cream with pistachio and lapdyfingers biscuits (8). Cover the top with a generous sprinkling of bitter cocoa powder and a handful of chopped pistachios (9). Before serving, leave your tiramisu in the refrigerator for about two hours.
If, in addition to taste, you also care about aesthetics and want to present a dessert good to eat and nice to see, make your tiramisu in a wide-bottomed glass: in this case the advice is to break the ladyfingers biscuits in half and continue in the stratification alternating with the cream of pistachios using a sac-a-poche to distribute it evenly.
If you do not have electric whisks at home, do not worry: you can use hand whisks, it will take a little more effort but your cream will be equally good and creamy.