Pistachio Tiramisu Recipe
User Reviews
4.4
Pistachio Tiramisu Recipe
Description
This pistachio version of tiramisu starts with espresso coffee chilled beforehand. Ladyfingers are dipped in the cold espresso and layered with a creamy filling made by beating beaten egg yolks with sugar to a pale, thick consistency, folding in fluffy whipped egg whites, and mixing in mascarpone cheese until smooth. Pistachio cream and chopped pistachios are gently folded into the mixture, imparting a nutty flavor and texture.
The filling is piped or spread in layers alternating with soaked ladyfingers, creating a visually attractive pattern and consistent portioning. The use of pistachio spread distinguishes this recipe by adding richness and a subtle nutty taste that complements the espresso.
Chilling before serving helps the flavors meld and the dessert firm up to a soft, creamy consistency typical of tiramisu. This dessert blends the coffee-soaked biscuit base with the smooth pistachio mascarpone filling, offering a refined variation of a classic treat.
Ingredients
- 30 ladyfingers
- 4 cups espresso coffee cold
- 1.1 .1 lb mascarpone cheese
- 4 egg yolk
- 2 egg white
- 0.5 .5 cup granulated sugar
- ¼ cup pistachio cream
- 2 tablespoons pistachio chopped
Instructions
- Make the espresso coffee and place it in the refrigerator to cool.
- In a large bowl, use an electric mixer to whip the egg whites together with 40 grams of sugar until stiff peaks form. This process takes about 4 minutes.
- In a separate bowl, use an electric mixer to whip the egg yolks and the remaining sugar together for about 8 minutes or until the mixture becomes thick, foamy, and pale. It should fall from a spoon like a ribbon.
- Beat the chilled mascarpone cheese in another large bowl with the mixer until it's fluffy.
- Gently fold the egg yolk mixture into the mascarpone with a rubber spatula until fully incorporated. Take your time doing this step, and don't worry if the mixture seems firm.
- Now, gently fold in the beaten egg whites.
- Carefully fold in the pistachio spread one tablespoon at a time.
- Transfer the pistachio filling into a piping bag fitted with a round tip. This will make it easier to distribute the filling and create a decorative pattern. Alternatively, you can just use a spoon.
- Dip half of the ladyfingers, one at a time, into the cold coffee and then place each one in a single layer on the bottom of the dish. You may need to break some of them in half to cover the whole dish. Moisten both sides of the cookies without making them soggy.
- Then top the layer of ladyfingers with dollops of the pistachio filling, making sure to cover the entire surface.
- Repeat the process with another layer of coffee-dipped ladyfingers and then a final layer of cream.
- Sprinkle the chopped pistachios on top and refrigerate the pistachio tiramisu for at least 2 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Serving | 150g | |
| Calories | 699kcal | 35% |
| Carbohydrates | 52g | 17% |
| Protein | 15g | 30% |
| Fat | 47g | 72% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 334mg | 111% |
| Sodium | 152mg | 6% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1653IU | 33% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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