Pistachio Tiramisu
My kids loved this Pistachio Tiramisu! It's now our favourite dessert. Easy to make and absolutely delicious!
Ingredients:
3 large egg yolks
1/3 cup granulated sugar
250g mascarpone cheese
1/4 cup pistachio spread
1 cup double (heavy) cream
1 teaspoon vanilla extract
1 1/2 cups strong brewed coffee or espresso, cooled
Approx 32 ladyfinger biscuits
Chopped pistachios for garnish
1) Brew the coffee or espresso and let it cool to room temperature. Set aside.
2) In a medium-sized heatproof bowl, whisk the egg yolks and sugar together until well combined.
3) Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously for about 7-9 minutes. Remove from heat and let it cool slightly.
4) In a large mixing bowl, whisk the mascarpone cheese, pistachio spread, and vanilla extract together until smooth and fully incorporated.
5) In another bowl, whisk the heavy cream until medium peaks form.
6) Add the egg yolk mixture into the mascarpone-pistachio mixture until combined.
Then add in the whipped cream and whisk for a short time until fully combined.
7) Quickly dip each ladyfinger into the coffee mixture, making sure they are soaked but not soggy. Place a layer of dipped ladyfingers in the bottom of an 11x9 inch dish or a similarly sized container.
8) Spread half of the pistachio cream mixture over the ladyfingers, smoothing it out evenly.
9) Repeat with another layer of dipped ladyfingers and then spread the remaining pistachio cream mixture on top.
10) Pipe lines of pistachio spread on top and use a cocktail stick to make horizontal lines through the piped lines.
11) Garnish with chopped pistachios around the sides.
12) Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld and the tiramisu to set properly.
Enjoy your delicious Pistachio Tiramisu!
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