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Pistachio Tiramisu
Dessert

Pistachio Tiramisu

2 h 15 minServes 4Nutri-Score D€€
from @manonlagreve10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • eggs (separated, yolks and whites)Other2 pieces
  • brown sugarPantry70 g
  • mascarpone (at room temperature)Dairy240 g
  • pistachio paste (pure pistachio butter)Pantry15 g
  • Biscuit de Reims or boudoir biscuitsBakery120 g
  • cognacBeverages15 ml
  • vanilla pastePantry5 g
  • pistachios (crushed, for finishing)Nuts & seeds20 g

per serving

Nutrition

244kcal

Carbs
20 g
Proteins
7 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Piping bag
  • glasses ×4

step by step

Method

  1. Whisk the yolks with sugar

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

  3. Fill the piping bag

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

  4. Prepare the dipping syrup

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

  6. Chill

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

  7. Finish and serve

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