Pistachio Tiramisu
User Reviews
5
Pistachio Tiramisu
Description
This Pistachio Tiramisu begins by preparing a pistachio cream blended smooth with a small amount of milk to reach a spreadable consistency. A sponge cake or lady fingers are used as the base, sliced and moistened slightly with milk to keep them tender without becoming soggy.
The mascarpone filling is prepared by beating an egg with sugar, then folding in whipped cream and mascarpone cheese to create a rich and airy texture. The tiramisu is assembled by layering moistened cake with pistachio cream, then mascarpone filling, repeating as needed and chilled to set.
The pistachio component gives a nutty flavor that complements the creamy mascarpone filling. The dessert is refrigerated in an airtight container to maintain freshness, and can be frozen for longer storage, thawing overnight before serving for best texture and flavor.
Ingredients
Sponge Cake (see below for recipe link) or Lady Fingers (either bought or homemade)
1 cup Pistachio Cream (see below for recipe link)
- 8-10 tablespoons milk 120-150 grams, 2% used; divided
MASCARPONE FILLING
- 1 large egg
- 2 tablespoons granulated sugar
- 1½ cups heavy cream or whole or whipping cream
- 1½ cups mascarpone
*If you prefer you can leave out the egg, just be sure to use powdered/icing sugar instead of granulated.
Instructions
1 Spongecake Recipe (sliced into 2 layers) or Lady Fingers (15-20)
1 cup Pistachio Cream Recipe
- First I made the Sponge Cake or if you prefer you can use lady fingers. Let the cake cool completely then slice into 2 layers.
- While the cake is cooling, place the Pistachio Cream and 3-4 tablespoon of milk* to start. in a blender or food processor, blend until completely combined and creamy. If the mixture is too thick then add a little more milk, if too thin then add a little more pistachio cream.
*Add milk only if your pistachio cream is overly thick, if it's already creamy then just spread it on the layers and continue with the recipe.
- Once the cake is cool, cut the cake into two layers, place one layer on a plate, drizzle with 2-3 tablespoons of milk, spread with half the pistachio cream, then refrigerate while you are making the mascarpone filling. If you use lady fingers then quickly roll the cookies in the milk, do not soak them or they will fall apart and you will have a soupy dessert.
MASCARPONE WITH AN EGG
- In a large bowl beat together the egg and sugar until frothy, then add the cream and mascarpone and beat until you have reached the desired thickness. I usually go quite thick on my tiramisu.
MASCARPONE WITHOUT AN EGG
- In a large bowl add the powdered sugar, cream and mascarpone beat until you have reached the desired thickness.
- Remove the cake from the fridge and top with half the mascarpone filling, place the 2nd layer on top, again drizzle with 2-3 tablespoons of milk, (you might want to refrigerate for about 20 minutes before spreading with the cream and mascarpone)spread with the remaining pistachio cream and the remaining mascarpone cream. Refrigerate for at least 3-4 hours or even over night. Sprinkle with chopped pistachios if desired before serving. Enjoy!
Notes
- Store the assembled tiramisu covered in the refrigerator for up to 2-3 days to keep freshness.
- Freezing is possible in a freezer-safe container for up to two weeks; thaw overnight in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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