Pistachio Tiramisu (Print Version)
# Ingredients:
→ Base
01 -
100ml strong coffee
02 -
200g savoiardi sponge fingers (lady fingers)
→ Pistachio Cream
03 -
300ml double cream
04 -
75g icing sugar
05 -
250g mascarpone
06 -
100g pistachio paste, plus extra for decoration
→ Decoration
07 -
Chopped pistachios
# Instructions:
01 -
In a large bowl, whisk the double cream and icing sugar until soft peaks form. Gently fold in the mascarpone and pistachio paste until just combined, being careful not to overmix.
02 -
Pour the strong coffee into a shallow dish. Quickly dip each sponge finger into the coffee for just a couple of seconds per side - they should absorb some flavor but still remain firm to the touch.
03 -
Arrange a layer of coffee-soaked sponge fingers across the base of your serving dish. Carefully spread a portion of the pistachio cream mixture over the sponge finger layer.
04 -
Continue alternating layers of soaked sponge fingers and pistachio cream until all ingredients are used, making sure to finish with a cream layer on top. The number of layers will depend on the size and shape of your dish.
05 -
Pipe lines of pistachio paste across the top, then use a toothpick to drag through the lines in the opposite direction, creating an elegant feathered pattern. Cover and refrigerate for at least 6 hours or ideally overnight.
06 -
Remove from the refrigerator about 20 minutes before serving. Sprinkle with chopped pistachios just before bringing to the table.
# Notes:
01 -
Dip the sponge fingers very briefly to prevent them becoming soggy
02 -
Allow to set in the refrigerator for at least 6 hours for best texture
03 -
Can be made up to 2 days in advance