1Stir coffee, amaretto, vanilla, and sugar together until sugar dissolves. Set aside.
2Stir coffee, amaretto, vanilla, and sugar together until sugar dissolves. Set aside.
3Stir coffee, amaretto, vanilla, and sugar together until sugar dissolves. Set aside.
4Blitz pistachios and powdered sugar. Add water and olive oil and blend for 6-8 minutes until it forms a butter-like consistency.
5Blitz pistachios and powdered sugar. Add water and olive oil and blend for 6-8 minutes until it forms a butter-like consistency.
6Blitz pistachios and powdered sugar. Add water and olive oil and blend for 6-8 minutes until it forms a butter-like consistency.
7Whisk 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.
8Whisk 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.
9Whisk 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.
10Whisk 200ml of heavy cream with a small splash of vanilla until soft peaks form, about 3 minutes.
11Whisk 200ml of heavy cream with a small splash of vanilla until soft peaks form, about 3 minutes.
12Whisk 200ml of heavy cream with a small splash of vanilla until soft peaks form, about 3 minutes.
13Whisk 500g of room temperature mascarpone with the pistachio paste until smooth.
14Whisk 500g of room temperature mascarpone with the pistachio paste until smooth.
15Whisk 500g of room temperature mascarpone with the pistachio paste until smooth.
16Mix the cooled custard into the mascarpone and pistachio mixture.
17Mix the cooled custard into the mascarpone and pistachio mixture.
18Mix the cooled custard into the mascarpone and pistachio mixture.
19Gently fold in the whipped cream into the mascarpone mixture.
20Gently fold in the whipped cream into the mascarpone mixture.
21Gently fold in the whipped cream into the mascarpone mixture.
22Dip ladyfingers in the coffee mixture for a couple of seconds, shake off excess, and line the dish with a layer.
23Dip ladyfingers in the coffee mixture for a couple of seconds, shake off excess, and line the dish with a layer.
24Dip ladyfingers in the coffee mixture for a couple of seconds, shake off excess, and line the dish with a layer.
25Spread half of the prepared filling over the ladyfingers.
26Spread half of the prepared filling over the ladyfingers.
27Spread half of the prepared filling over the ladyfingers.
28Repeat with a second layer of soaked ladyfingers, spooning a little extra coffee mix if desired.
29Repeat with a second layer of soaked ladyfingers, spooning a little extra coffee mix if desired.
30Repeat with a second layer of soaked ladyfingers, spooning a little extra coffee mix if desired.
31Add the remaining filling and smooth the top.
32Add the remaining filling and smooth the top.
33Add the remaining filling and smooth the top.
34Cover and chill the tiramisu in the fridge for 1-2 days.
35Cover and chill the tiramisu in the fridge for 1-2 days.
36Cover and chill the tiramisu in the fridge for 1-2 days.
37Before serving, generously cover with crushed pistachios.
38Before serving, generously cover with crushed pistachios.
39Before serving, generously cover with crushed pistachios.
40Gently cut out a piece and serve.
41Gently cut out a piece and serve.
42Gently cut out a piece and serve.
Ingredients
250 ml espresso or strong brewed coffee
250 ml espresso or strong brewed coffee
250 ml espresso or strong brewed coffee
1 splash Amaretto, to taste
1 splash Amaretto, to taste
1 splash Amaretto, to taste
1 splash Vanilla essence
1 splash Vanilla essence
1 splash Vanilla essence
1 tbsp sugar
1 tbsp sugar
1 tbsp sugar
200 g roasted, unsalted pistachios
200 g roasted, unsalted pistachios
200 g roasted, unsalted pistachios
43 g powdered sugar
43 g powdered sugar
43 g powdered sugar
2 tbsp water
2 tbsp water
2 tbsp water
1 tbsp extra virgin olive oil
1 tbsp extra virgin olive oil
1 tbsp extra virgin olive oil
100 g shelled pistachios, blitzed or chopped
100 g shelled pistachios, blitzed or chopped
100 g shelled pistachios, blitzed or chopped
6 large egg yolks
6 large egg yolks
6 large egg yolks
80 g fine/caster sugar
80 g fine/caster sugar
80 g fine/caster sugar
200 ml whipping cream
200 ml whipping cream
200 ml whipping cream
1 splash Vanilla or almond essence
1 splash Vanilla or almond essence
1 splash Vanilla or almond essence
500 g mascarpone, room temperature
500 g mascarpone, room temperature
500 g mascarpone, room temperature
12 savoiardi (ladyfingers)
12 savoiardi (ladyfingers)
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.