Pistachio tiramisu

0 0
Pistachio tiramisu

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Ingredients

  • For the cream

Directions

Share

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!

(Visited 9 times, 1 visits today)

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

Eatsitaly

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Risotto pescatore
previous
Risotto pescatore
Coniglio alla cacciatora
next
Coniglio alla cacciatora
Risotto pescatore
previous
Risotto pescatore
Coniglio alla cacciatora
next
Coniglio alla cacciatora

Add Your Comment