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Pistachio Tiramisu
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Pistachio Tiramisu

2 godz. 15 minPorcje: 4Nutri-Score D€€
od @manonlagreve10 importówugotowano 0 razy
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Składniki

4 osoby
  • eggs (separated, yolks and whites)Inne2 kawałki
  • brown sugarSpiżarnia70 g
  • mascarpone (at room temperature)Nabiał240 g
  • pistachio paste (pure pistachio butter)Spiżarnia15 g
  • Biscuit de Reims or boudoir biscuitsPiekarnia120 g
  • cognacNapoje15 ml
  • vanilla pasteSpiżarnia5 g
  • pistachios (crushed, for finishing)Orzechy i nasiona20 g

na porcję

Wartości odżywcze

244kcal

Węglowodany
20 g
Białko
7 g
Tłuszcz
16 g
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Przybory

  • Miska ×2
  • Trzepaczka
  • Rękaw cukierniczy
  • glasses ×4

krok po kroku

Przygotowanie

  1. Whisk the yolks with sugar

    • Whisk the egg yolks with the brown sugar until pale and slightly thickened.
    Krok 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.
    Krok 2

  3. Fill the piping bag

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

  4. Prepare the dipping syrup

    • Mix a little vanilla paste with the cognac in a shallow dish.
    Krok 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.
    Krok 5

  6. Chill

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

  7. Finish and serve

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