Pistachio Tiramisu

30 Jan

Written By CHOPSEE

Ingredients:

For the Pistachio Cream

• 250g mascarpone

• 200g double cream

• 80g pistachio paste

• 60g icing sugar

• 5g vanilla extract

• 1g sea salt

For the Coffee Dip

• 250g strong espresso coffee, cooled

• 20g coffee liqueur (optional)

To Assemble

• 200g savoiardi (ladyfinger) biscuits

• 30g finely chopped pistachios (for topping)

• 10g cocoa powder (optional, for dusting)

Method:

1. Place the mascarpone, double cream, pistachio paste, icing sugar, vanilla and sea salt into a bowl. Whisk until thick, smooth and spoonable.

2. Mix the cooled espresso with the coffee liqueur (if using) in a shallow dish.

3. Dip each savoiardi biscuit quickly into the coffee (don’t soak them!) and layer into your dish or jars.

4. Spoon over a layer of pistachio cream and smooth it out.

5. Repeat the layers until everything is used up, finishing with pistachio cream on top.

6. Dust with cocoa powder if you like, then sprinkle over the chopped pistachios for that final jewelled touch.

7. Chill for at least 6 hours (overnight is even better).

8. Taste and adjust if needed — a touch more pistachio paste, vanilla or salt to suit your palate.

Storage:

Store in an airtight container in the refrigerator for up to 3 days. Best served cold, straight from the fridge.

Cherry Pie