Effortless Pistachio Tiramisu (Print Version)
# Ingredients:
→ Base
01 -
200g lady fingers (savoiardi sponge fingers)
02 -
100ml espresso or brewed coffee
→ Pistachio Cream
03 -
250g mascarpone cheese
04 -
75g powdered sugar
05 -
300ml whipping cream
06 -
100g pistachio spread, plus some extra for topping
→ Decoration
07 -
Crushed pistachios
# Instructions:
01 -
Whip the sugar and cream in a big mixing bowl until soft peaks start to appear. Carefully fold in the mascarpone cheese and pistachio spread, but don’t overdo it or it’ll lose its texture.
02 -
Pour coffee into a shallow bowl. Dunk each lady finger briefly on both sides; they should soak up coffee flavor without going mushy.
03 -
Place the coffee-soaked lady fingers in a single layer at the bottom of your serving dish. Spread a generous amount of the pistachio cream on top of the layer.
04 -
Repeat the layering process with more soaked lady fingers and pistachio cream until you use up all the ingredients. Make sure the top layer is cream.
05 -
Use a piping bag to create neat lines of pistachio spread on the top cream layer, then drag a toothpick through the lines to make an intricate feather design. Cover and chill in the fridge for at least 6 hours, or longer if possible.
06 -
Take it out of the fridge about 20 minutes before digging in. Right before serving, sprinkle the top with crushed pistachios.
# Notes:
01 -
Don’t let the lady fingers sit too long in the coffee or they’ll turn mushy.
02 -
For the best results, refrigerate for a good 6 hours before serving.
03 -
This dish stays delicious for up to 2 days if stored properly.