Pistachio Tiramisu

Makes: 1 Large Tiramisu

Prep Time: 30 mins

Cook Time: overnight chilling

Ingredients

Coffee Mix

• 250ml Brewed coffee or espresso

• Amaretto to taste   

• 1 tsp vanilla essence

• 1 tbsp sugar

Pistachio butter

• 200g pistachio. Unsalted & roasted

• 43g powder sugar

• 2 tbsp water

• 1 tbsp Extra virgin olive oil 

Custard

• 6 large egg yolks

• 80g caster (fine) sugar

Mascarpone mix

• 500g room temp mascarpone

• 200ml whipping cream

• Vanilla essence splash

Ladyfingers

• 12-18 Savoiardi (Lady fingers) 

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Steps

• Combine coffee mix set aside. 

• Blend pistachios with sugar in a food processor for 2 minutes. Add water and oil, blending for 7 minutes. 

• Whisk egg yolk with sugar over a double boiler for 6-8 minutes until thick. Set aside. 

• Whip 200ml whipping cream with vanilla essence for 3 minutes. Set aside. 

• Whisk 500g mascarpone with pistachio butter and custard for a few minutes. Fold in half of the whipped cream. 

• Soak lady fingers in coffee mix for 3-5 seconds, then shake off excess. Assemble in a dish, adding half of the tiramisu mix, another layer of soaked lady fingers, and the rest of the tiramisu mix. Chill overnight. Cover with crushed pistachios and serve the next day. 

  
  

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