Ingredients
-
200 g Ladyfingers
-
to taste for the syrup Coffee
-
to taste for the syrup Water
-
to taste Chopped pistachios
-
For the cream
-
250 g Mascarpone
-
250 ml Single cream
-
200 g Pistachio cream
Directions
Are we planning a dinner with family or friends and want to make a classic Italian dessert, but adding a special twist? Then pistachio tiramisu is the perfect solution for us. Tiramisu, we know, is delicious in every variation: strawberry, nougat, yogurt and melon and many others. In short, every occasion is good to enjoy this traditional and delicious dessert. Preparing it is very simple, reasoning that tiramisu is within everyone’s reach!
This time I used pistachios to make a pistachio tiramisu: a version as mouthwatering as the classic one, but a tad lighter, perfect for serving during the hot summer months. The idea for this dessert came to me when I had Dario, my physical therapist, who is also a pistachio enthusiast, over for dinner. The result? Although at first I wasn’t sure about the combination of pistachio and coffee, it turned out to be a delicious dessert that won everyone over!
But how to prepare pistachio tiramisu? First we will have to prepare the cream by whipping mascarpone with cream and then adding the pistachio cream. After that we prepare a very simple syrup with cold coffee diluted with a little water, to soak the ladyfingers, and put the cream in a pastry bag. Finally we compose the cake by placing a first layer of ladyfingers, then clumps of cream on top of each cookie and proceed with a second layer. To give a note of crunchiness, we also use some chopped pistachios.
What do you need to prepare Pistachio tiramisu
To make a great pistachio tiramisu, it is important to use a mouthwatering ingredient: pistachio cream. To save time you can buy it ready-made, or have fun preparing it at home. We will only have to be a little patient in peeling the pistachios, but we can soak them for a while so they soften.
Making the cream, then, will be a breeze: we chop up the peeled and dried pistachios in a food processor along with the melted butter and seed oil. Then, we add the white chocolate melted in a double boiler and mix. Here we have a cream ready that we can use not only for tiramisu, but also to fill a Pan di Spagna (sponge cake) or decorate a cake. If stored in the refrigerator it will last 2-3 weeks.
Ideas for variations
For this pistachio tiramisu, we opted for a non-alcoholic version of the syrup, but if we like we can add a shot of rum to the coffee. Instead, if we prefer a less traditional but somewhat lighter version, we replace the mascarpone with ricotta: the result will be more delicate but just as delicious!
Now please, follow all the step-by-step directions and let me know how they are! Your comments give us motivation to keep this blog going!
Steps
|
1
Done
|
To prepare the pistachio tiramisu, we put the mascarpone in a bowl and spread it a little with a spoon. |
|
2
Done
|
We add the cream and whip everything with electric whips. |
|
3
Done
|
Once the mixture is well whipped, add the pistachio cream and blend again. |
|
4
Done
|
We mix the cream well by helping with a spatula and place it inside a pastry bag. |
|
5
Done
|
We prepare the syrup by putting cold coffee in a small bowl and diluting it with a little water. |
|
6
Done
|
We dip the ladyfingers in coffee and arrange them on the serving plate to create the first layer of the cake. |
|
7
Done
|
On top of each ladyfinger we make five clumps of pistachio cream, helping ourselves with a pastry bag. |
|
8
Done
|
Let's sprinkle some chopped pistachio on top. |
|
9
Done
|
Let's make a second layer: dip the ladyfingers in coffee and then garnish them with clumps of cream. |
|
10
Done
|
We finish with a final sprinkling of chopped pistachio and then put our cake in the refrigerator to firm up for a couple of hours. |
|
11
Done
|
And here we have our delicious pistachio tiramisu, fresh and irresistible! |
|
12
Done
|
Tips- Keep using electric whips when adding the pistachio cream, or else the cream will come apart |
