Here’s a twist on an Italian classic, Tiramisu. In this version, a sweet Pistachio cream is combined with the classic Mascarpone cream, giving the tiramisu an additional delicious pistachio taste! This recipe is easy to follow, and it’ll also be fun to prepare this delicious dessert with your kids or grandkids. Enjoy!
300 gr (10.5 oz) unsalted pistachios (no shell)
100 gr (3.5 oz) white chocolate bar
50 gr sugar (3 tbsp) – for the pistachio cream
50 gr sugar (3 tbsp) – for the mascarpone cream
3 egg yolks
2 cups of brewed Espresso coffee
35 gr (0.8 oz) butter
1/5 cup whole milk (make sure you have some extra milk, you might need to adjust the pistachio cream)
250 gr (8.8 oz) Mascarpone cheese (approx. 1 cup)
150 gr (5.2 oz) lady fingers
8 X 11 inches rectangular baking pan with high edges (or gelato cups)
Bring water to a boil in a medium-sized pot. Once boiling, add your pistachios and blanch them for 5 minutes. Remove them from the boiling water, let cool down and remove their peels by rubbing them with a kitchen towel. Then add your peeled pistachios to a food processor (or a chopper), and finely grind them. Split the obtained ground pistachio in 2 equal halves and set them aside in 2 bowls.
Bring water to a boil in a saucepan. Place a bowl on top of the saucepan with the boiling water, add the butter, the white chocolate bar and the whole milk to it. Start to mix to let the ingredients melt together (this technique is called bain-marie). Once melted, take one of the previously obtained ground pistachio bowls and start adding it a little bit at a time to the melted mixture. Keep on stirring to incorporate the pistachio. Add the sugar (3 tbsp) and mix by using a cooking spatula. Once you get a cream, remove the bowl from the saucepan and turn the burner off. Let the pistachio cream cool down. Set aside.
In a medium mixing bowl, add three egg yolks and three tablespoons of sugar. Beat them for about 5 minutes with an electric whisk or hand mixer until a semi-liquid cream is reached. Add the Mascarpone cheese and beat for 5 minutes until a thick cream is reached.
Coat the bottom of an 8 X 11 inch baking pan with two tablespoons of Pistachio cream and Mascarpone cream. Mix them together to form the bottom of your tiramisu.
Proceed with the making of tiramisu layers. Soak each lady finger in the previously prepared Espresso and arrange them adjacent to each other, in horizontal orientation. As soon as you have formed the first layer, add two tablespoons of Pistachio and Mascarpone cream and spread them on top of your lady fingers, by using a cooking spatula. Proceed with the formation of the second layer, repeating the same process as for the first, however, being careful to change the orientation of the lady fingers, which will be vertical (opposite way of your prior layer) this time. Form the layers of tiramisu until exhaustion of the ingredients, but it is important to finish with the mascarpone cream and the pistachio cream on top as the final layer. Now take the other half of the chopped pistachio and sprinkle on top to garnish.
Wrap the baking pan with plastic wrap, store in the refrigerator for at least 2 hours before serving.
This dessert pairs perfectly with a glass of Spumante DOP Brut.