Tiramisù al Pistacchio
Updated: Jan 10, 2022
It has been fun making this giant tiramisù.
A bit different from the classic one but still amazing.
If you like the sweetness of the pistacchio this is the perfect Christmas pudding for a dinner with family!
My niece, 3 years and a half, simply loved that and said it was ” Troppo buono” (so good). I was melting.
So if children speak the truth, you have to believe what she said ❤️
for the Mascarpone cream
500 gr of mascarpone
200 gr of Pistachio cream
6 eggs at room temperature
6 tablespoons of white sugar
300 gr savoiardi biscuits
300 gr coffee
1 tbsp of sugar
For the mascarpone cream:
Take the mascarpone out of the fridge 30 minutes before use
Separate the eggs whites and the yolks
Beat now the yolks with the sugar until they become a soft pastel yellow.
Add now the mascarpone and keep mixing.
Beat now the withes and add to the mixture gently with a spatula or spoon.
(this step can be skipped if you have a kitchen robot like kitchenaid/ kenwood etc) Add now to the cream 200gr of Pistachio spreadable cream and mix.
Prepare your coffee, add one spoon of sugar and set aside to cool.
In the meantime get your mascarpone cream ready.
Set your table: biscuits, coffee, mascarpone cream and a deep tray 20x30. Now we need to do three layers: mascarpone, grated pistachios, biscuits, mascarpone again.
Distribute a nice amount of cream in the tray.
Dip every biscuit in the coffee, quickly and do not let it absorb too much coffee and start doing the layers.
When you finish, decorate with gratef cocoa and grated pistachio again and let it rest in the fridge for 2/3 hours. Add more pistachio cream on top if you like.