The Tiramisu With pistachios it is a delicious and refined dessert. An irresistible version of the classic spoon dessert, which includes layers of coffee biscuits filled with a soft egg cream, mascarpone and pistachio. A easy recipe for an irresistible dessert.
Ingrediants
- 3 egg yolks at room temperature
- 2 egg whites at room temperature
- 160 g of powdered sugar
- 500 g of mascarpone at room temperature
- 180 g of pistachio cream
- 300 g of ladyfingers
- mocha coffee
- rum (optional)
- chopped pistachios
The Tiramisu With pistachios is a greedy and refined version of the most classic of spoon desserts, an icon in the world of Italian desserts, among the most loved and reinterpreted.
A easy recipe to be prepared as much as that of the original Tiramisu; in the version that we propose the layers of savoiardi biscuits drenched in coffee, with the addition of a drop of rum if you prepare it for “grown-ups” only, they are stuffed with one egg cream, mascarpone cheese And pistachio paste. There chopped pistachios, dusted on each layer and on the surface, completes the work.
There Pistachio cream, which you can easily find on the market, preserved in glass jars, is a real specialty. In addition to being delicious spread on bread, it is excellent for enriching sweet and savory preparations. To our tiramisu give a touch of color and an intriguing and irresistible flavor note.
If you love the pistachio sweets also try the soft bread and pistachio cake, the pistachio tart or the rich wheat, ricotta and pistachio cake.
OTHER DELICIOUS RECIPES: Tiramisu With Lemon, Tiramisu with Nutella, Strawberry Tiramisu without eggs, Tiramisu with cherries and zabaglione
How to prepare: Pistachio tiramisu
- Execution
- easy
- Preparation time
- 30 min
- Resting place
- in the fridge
- Rest time
-
3h
- Portions
-
8
How to prepare: Pistachio tiramisu
To prepare the pistachio tiramisu, start with the mascarpone cream. Combine the egg yolks with the sugar in a bowl and work them for a long time with an electric mixer until the mixture is light and fluffy. Add the mascarpone and the pistachio cream, mixing them perfectly.
When you have obtained a smooth and homogeneous mixture, add the whipped egg whites, stirring very gently with a spatula and movements from the bottom upwards. Cover the bottom of a rectangular pan with high edges with a layer of ladyfingers passed delicately in coffee (with a dash of rum to taste) without soaking them too much.
Cover the layer of ladyfingers with a layer of mascarpone and pistachio cream, then sprinkle with a little chopped pistachios. Continue in the same way until all the ingredients are used up, ending with a layer of mascarpone cheese sprinkled with more grains. Place the pistachio tiramisu in the refrigerator for at least 3 hours before serving.
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