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Pistachio Tiramisu
Postre

Pistachio Tiramisu

2 h 15 minPara 4Nutri-Score D€€
de @manonlagreve10 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • eggs (separated, yolks and whites)Otro2 piezas
  • brown sugarDespensa70 g
  • mascarpone (at room temperature)Lácteos240 g
  • pistachio paste (pure pistachio butter)Despensa15 g
  • Biscuit de Reims or boudoir biscuitsPanadería120 g
  • cognacBebidas15 ml
  • vanilla pasteDespensa5 g
  • pistachios (crushed, for finishing)Frutos secos y semillas20 g

por ración

Nutrición

244kcal

Carbohidratos
20 g
Proteínas
7 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Varillas
  • Manga pastelera
  • glasses ×4

paso a paso

Preparación

  1. Whisk the yolks with sugar

    • Whisk the egg yolks with the brown sugar until pale and slightly thickened.
    Paso 1

  2. Make the pistachio cream

    • Add the pistachio paste to the yolk mixture and whisk until smooth.
    • Fold in the mascarpone until you get a homogeneous cream.
    • Whisk the egg whites to soft peaks and fold them in gently to lighten the cream.
    Paso 2

  3. Fill the piping bag

    • Transfer the pistachio cream into a piping bag.
    Paso 3

  4. Prepare the dipping syrup

    • Mix a little vanilla paste with the cognac in a shallow dish.
    Paso 4

  5. Assemble the tiramisu

    • Dip the biscuits quickly in the cognac mixture and place them in the glasses.
    • Pipe a layer of pistachio cream over the biscuits.
    • Add a little extra pistachio paste, then a final layer of cream.
    Paso 5

  6. Chill

    • Place the tiramisu in the fridge to set.
    Paso 6

  7. Finish and serve

    • Top with crushed pistachios and crushed biscuit before serving.
    Paso 7
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