Tiramisú de pistacho
Directions
- 1In a bowl, whisk together 3 egg yolks and 100g of sugar until pale and doubled in volume.
- 2In a bowl, whisk together 3 egg yolks and 100g of sugar until pale and doubled in volume.
- 3In a bowl, whisk together 3 egg yolks and 100g of sugar until pale and doubled in volume.
- 4Add 80g of homemade pistachio paste to the mixture and mix well.
- 5Add 80g of homemade pistachio paste to the mixture and mix well.
- 6Add 80g of homemade pistachio paste to the mixture and mix well.
- 7In a separate bowl, whip 250ml of whipping cream until stiff peaks form.
- 8In a separate bowl, whip 250ml of whipping cream until stiff peaks form.
- 9In a separate bowl, whip 250ml of whipping cream until stiff peaks form.
- 10Gently fold the whipped cream into the pistachio mixture.
- 11Gently fold the whipped cream into the pistachio mixture.
- 12Gently fold the whipped cream into the pistachio mixture.
- 13In a bowl, combine 250ml of espresso coffee with 2 tablespoons of Amaretto liqueur (optional).
- 14In a bowl, combine 250ml of espresso coffee with 2 tablespoons of Amaretto liqueur (optional).
- 15In a bowl, combine 250ml of espresso coffee with 2 tablespoons of Amaretto liqueur (optional).
- 16Dip the ladyfingers briefly into the coffee mixture and arrange a layer in a plastic container.
- 17Dip the ladyfingers briefly into the coffee mixture and arrange a layer in a plastic container.
- 18Dip the ladyfingers briefly into the coffee mixture and arrange a layer in a plastic container.
- 19Spread a layer of the pistachio mascarpone cream over the ladyfingers.
- 20Spread a layer of the pistachio mascarpone cream over the ladyfingers.
- 21Spread a layer of the pistachio mascarpone cream over the ladyfingers.
- 22Repeat the layers of ladyfingers and cream, ending with a layer of cream.
- 23Repeat the layers of ladyfingers and cream, ending with a layer of cream.
- 24Repeat the layers of ladyfingers and cream, ending with a layer of cream.
- 25Sprinkle chopped pistachios over the top layer.
- 26Sprinkle chopped pistachios over the top layer.
- 27Sprinkle chopped pistachios over the top layer.
- 28Refrigerate for at least 4 hours before serving.
- 29Refrigerate for at least 4 hours before serving.
- 30Refrigerate for at least 4 hours before serving.
Ingredients
- 250 g mascarpone
- 250 g mascarpone
- 250 g mascarpone
- 3 egg yolks
- 3 egg yolks
- 3 egg yolks
- 100 g sugar
- 100 g sugar
- 100 g sugar
- 250 ml whipping cream
- 250 ml whipping cream
- 250 ml whipping cream
- 80 g pure pistachio paste
- 80 g pure pistachio paste
- 80 g pure pistachio paste
- 200 g ladyfingers
- 200 g ladyfingers
- 200 g ladyfingers
- 250 ml espresso coffee
- 250 ml espresso coffee
- 250 ml espresso coffee
- 2 tablespoons Amaretto liqueur
- 2 tablespoons Amaretto liqueur
- 2 tablespoons Amaretto liqueur
- 40 g chopped pistachios
- 40 g chopped pistachios
- 40 g chopped pistachios
Equipment
bowlwhiskspatula