Pistachio Tiramisu Recipe

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and calories, while cream cheese is often more affordable.

ladyfingers

🥗Healthier: whole grain ladyfingers

💰Cheaper: sponge cake

Whole grain options provide more fiber, and sponge cake can be a budget-friendly substitute.

Prepare an 11x8 dish for the tiramisu.

Combine 1.25 cups of espresso or strong brewed coffee with a splash of amaretto, a splash of vanilla essence, and 1 tablespoon of sugar. Stir to dissolve and set aside.

Make pistachio butter by blitzing roasted, unsalted pistachios until they form a paste. Add 43 g powdered sugar, 2 tablespoons of water, and 1 tablespoon of olive oil while blending until smooth.

Set the pistachio paste aside.

Blitz 100 g of shelled pistachios for garnish and set aside.

In a heatproof bowl, whisk together 6 large egg yolks and 80 g fine sugar until fluffy.

Place the bowl over simmering water and whisk for 6-8 minutes until thickened, then set aside to cool to room temperature.

In a stand mixer, whisk 200 ml whipping cream with a splash of vanilla or almond essence until soft peaks form. Set aside in the fridge.

In a bowl, combine 500 g room temperature mascarpone cheese with the pistachio paste and mix until smooth. Then add the cooled egg yolk mixture and mix until well incorporated.

Gently fold in the whipped cream in halves or thirds until fully combined.

To assemble, dip savoiardi biscuits in the coffee mixture for a couple of seconds and layer them in the dish. Add half of the tiramisu mixture on top and smooth it out.

Repeat the process with another layer of dipped savoiardi biscuits and the remaining tiramisu mixture, smoothing the top.

Cover the dish with cling film and refrigerate for 1-2 days.

Before serving, remove the cling film and generously dust the top with ground pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens