Pistachio Tiramisu
Pistachio tiramisu is a divine nutty twist on the classic Italian dessert. Pistachio partners with robust coffee flavour in this easy-to-make tiramisu without alcohol that is suitable for many occasions.
Servings: 8
Calories: 375kcal
Equipment
- 1 Serving dish approx 9x6 inches with a depth of around 3 inches I bought mine from Dunelm
Ingredients
- 30 g Pistachio nuts unsalted and out of their shells
- 300 ml Espresso coffee made using 15g espresso powder per 60ml
- 100 g Pistachio creme I used (paid link) Pisti
- 3 Eggs large, free-range
- 1 Egg yolk large, free-range
- 30 g Caster sugar
- 250 g Mascarpone cheese Full fat
- 200 g Ladyfingers (Savioardi biscuits) or trifle spinges
- 1½ tablespoons Cocoa powder
Instructions
- Brew the coffee and let it cool.300 ml Espresso coffee
- Grind the pistachio nuts finely in a processor (or by hand with a knife). Gind them as finely as you like or leave them a little chunky for a bite of texture. It's best to 'pulse' them in short bursts to avoid over-processing them which would make them clumpy as oil is released.30 g Pistachio nuts
- Seperate the eggs and put all of the yolks into a bowl with the pistachio creme and caster sugar. Use electric beaters to whisk them until thick and creamy (about 3 minutes)100 g Pistachio creme, 3 Eggs, 1 Egg yolk, 30 g Caster sugar
- Stir the mascarpone to loosen it then, on the lowest speed setting on your beaters, beat it into the pistachio mixture until just combined. Be careful not to overbeat it as the mascarpone may split.250 g Mascarpone cheese
- Whisk the egg whites to firm peaks, add to the pistachio mascarpone cream and fold them in using a large metal spoon.
- Take a heaped spoonful of the pistachio cream and spread it over the base of your serving dish.
- Dip a ladyfinger into the cooled coffee for 3 seconds and lay it neatly into the serving dish. Continue until the layer is complete.200 g Ladyfingers (Savioardi biscuits), 300 ml Espresso coffee
- Spoon half of the remaining pistachio mascarpone cream over the ladyfingers and spread it out.
- Scatter half of the ground pistachio nuts over the top.30 g Pistachio nuts
- Make a second layer of coffee-soaked ladyfingers and top with the remaining pistachio cream.
- Cover and chill in the fridge for at least 6 hours but, preferably, overnight.
- When ready to serve scatter half of the remaining pistachios over the top then sieve the cocoa powder over the number to completely cover the nuts. Finally, scatter the remaining nuts over the top.1½ tablespoons Cocoa powder, 30 g Pistachio nuts
Notes
- Sometimes the nut oil in pistachio creme separates from the creme during storage. Give the creme a good stir to mix it back in prior to adding it to the mascarpone filling.
- Mascarpone splits easily so treat it gently and don’t over-mix it.
- The dish I used is a 6×9-inch oblong serving dish (around 3 inches deep). I used the full pack of ladyfingers to create 2 layers in this tin. If your tin is smaller than this you might find that you do not need all of your biscuits. However, avoid using a larger tin as you may struggle to create 2 layers.
- The coffee needs to be strong. Use either 80g espresso powder to brew 300ml coffee or use 10 teaspoons instant coffee dissolved in 300ml freshly boiled water.
- Dip the ladyfingers into the coffee once it has cooled otherwise they will fall apart in your hands.
- Assemble the ingredients in small dishes or glasses to make individual pistachio tiramisu desserts.
Nutrition
Calories: 375kcal | Carbohydrates: 27g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 172mg | Sodium: 84mg | Potassium: 149mg | Fiber: 2g | Sugar: 10g | Vitamin A: 714IU | Vitamin C: 0.3mg | Calcium: 74mg | Iron: 2mg
