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Pistachio tiramisu

Four servings of pistachio tiramisu

Pistachio tiramisu

Name: Pistachio tiramisu
Prep time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: 3 eggs separated; 100g caster sugar; 250g mascarpone; 2 tbsp marsala or coffee liqueur; 150ml double cream; 5 tbsp pistachio cream spread plus 1 tbsp melted spread or spread of a loose consistency, for decorating; 200ml strong black coffee made with 1½ tbsp instant coffee granules, cooled; 75ml amaretto; 300g savoiardi sponge fingers; 25g regular or slivered pistachios roughly chopped (you can find slivered pistachios online)

Helena Busiakiewicz

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Serves 8

Easy

Prep: 35 mins

plus at least 3 hrs chilling

A star rating of 4.5 out of 5.29 ratingsRate

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Delight guests with a pistachio twist on tiramisu, with a pistachio cream filling and pistachio topping. It's a perfect dessert for a dinner party

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 eggs

separated
100g caster sugar
250g mascarpone
2 tbsp marsala

or coffee liqueur
150ml double cream
5 tbsp pistachio cream spread

plus 1 tbsp melted spread or spread of a loose consistency, for decorating
200ml strong black coffee

made with 1½ tbsp instant coffee granules, cooled
75ml amaretto
300g savoiardi sponge fingers
25g regular or slivered pistachios

roughly chopped (you can find slivered pistachios online)

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Nutrition: Per serving

kcal570
fat32g
saturates18g
carbs56g
sugars39g
fibre1g
protein9g
salt0.3g

Method

step 1

Line the base and sides of a deep 20cm loose-bottomed square tin with baking parchment. Add some strips of parchment that hang over the sides of the tin to help lift the tiramisu out. Beat the egg yolks and sugar together using an electric whisk until pale, thick and doubled in volume. Add the mascarpone and marsala, and whisk again for about 3 mins to combine.
step 2

Whisk the cream and 3 tbsp of the pistachio spread together in a separate bowl until the mixture just holds its shape, then fold this into the mascarpone mixture. Clean the beaters and whisk the egg whites to stiff peaks in a third bowl, then fold this into the pistachio-mascarpone mixture. Keep chilled.
step 3

Whisk the coffee, amaretto and 2 tbsp pistachio spread together in a shallow dish. Dip the sponge fingers into the mix briefly on both sides, then arrange in a single layer in the base of the tin. Spoon over a third of the filling, then repeat the process twice, alternating between the sponge fingers and filling.
step 4

Chill for 3-4 hrs, or overnight. Transfer to a serving plate, drizzle over the melted pistachio spread in a criss-cross pattern, and sprinkle the slivered pistachios around the edge. Will keep chilled for two days.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 4.5 out of 5.29 ratings

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