Serves 1
Directions
- 1Stir coffee, amaretto, vanilla, and sugar together until sugar dissolves. Set aside.
- 2Blitz pistachios and powdered sugar. Add water and olive oil and blend for 6-8 minutes until it forms a butter-like consistency.
- 3Whisk six large egg yolks and 80g of fine sugar until fluffy. Cook over barely simmering water for 6-8 minutes, whisking repeatedly, then cool to room temperature.
- 4Whisk 200ml of heavy cream with a small splash of vanilla until soft peaks form, about 3 minutes.
- 5Whisk 500g of room temperature mascarpone with the pistachio paste until smooth.
- 6Mix the cooled custard into the mascarpone and pistachio mixture.
- 7Gently fold in the whipped cream into the mascarpone mixture.
- 8Dip ladyfingers in the coffee mixture for a couple of seconds, shake off excess, and line the dish with a layer.
- 9Spread half of the prepared filling over the ladyfingers.
- 10Repeat with a second layer of soaked ladyfingers, spooning a little extra coffee mix if desired.
- 11Add the remaining filling and smooth the top.
- 12Cover and chill the tiramisu in the fridge for 1-2 days.
- 13Before serving, generously cover with crushed pistachios.
- 14Gently cut out a piece and serve.
Ingredients
- 250 ml espresso or strong brewed coffee
- 1 splash Amaretto, to taste
- 1 splash Vanilla essence
- 1 tbsp sugar
- 200 g roasted, unsalted pistachios
- 43 g powdered sugar
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- 100 g shelled pistachios, blitzed or chopped
- 6 large egg yolks
- 80 g fine/caster sugar
- 200 ml whipping cream
- 1 splash Vanilla or almond essence
- 500 g mascarpone, room temperature
- 12 savoiardi (ladyfingers)
Equipment
bain-mariewhiskblender11x8 inch dish
Tips
- Cook custard over barely simmering water, whisking 1 minute on heat then off heat 10-20 seconds repeatedly to avoid scrambling.
- Fold in whipped cream gently to keep the mascarpone base light.
- Control moisture by quick dips and shaking off excess from ladyfingers to prevent sogginess and ensure clean slices.
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