A fabulous tiramisu with an intense pistachio flavor and a subtle hint of coffee.
Today we're looking at a really easy recipe to make a fantastic pistachio tiramisu at home, with an intense pistachio flavor and a delicious, very delicate note of coffee. For this version, I've chosen to make it egg-free.
INGREDIENTS (SERVES 4):
- 200 g savoiardi
- 250 g mascarpone
- 200 ml heavy cream
- 100 g sugar
- 1 small moka pot of coffee
- 150 g pure pistachio paste (find it here)
For the garnish:
- Pistachio cream and chopped pistachios to taste
PISTACCHISSIMO TIPS:
- The recipe calls for the coffee to be very diluted so it doesn't overpower the pistachio. If even a hint of coffee bothers you, you can use milk as an alternative to dip the savoiardi.
- If you really can't get your hands on pure paste, you can substitute it with pistachio flour, but it will never have the same flavor profile and texture. The pre-made sweet cream in a jar is not a valid alternative because it unbalances the recipe by adding extra sugar and a white cream base. If you must use it, you would need to reduce the sugar and mascarpone/cream.
PREPARATION:
- Dilute the small moka pot of coffee with an equal amount of water and sweeten to taste ☕
- Whip the heavy cream and fold in the mascarpone, sugar, and pure paste 💚
- Lay down a layer of savoiardi dipped in the coffee
- Cover with a layer of the pistachio mixture
- Continue layering. With my small baking dish, I made 3 alternating layers of savoiardi and pistachio 🐷
- The top layer is already pistachio, but you can garnish as shown in the photo using pistachio cream and chopped pistachios to taste 😋
Obviously, it must be kept in the fridge and served cold. If you use a good pure pistachio paste, I guarantee a fabulous result!! 😋
Happy tiramisu-making, everyone!
