Ingredients:
250ml (8.8 fl oz) cold espresso coffee
3 egg whites (approximately 110g or 3.9 oz)
1 pinch of salt
5 egg yolks (approximately 90g or 3 oz)
150g (5 oz) caster or superfine sugar
200g (7 oz) Pisti pistachio paste
1 teaspoon vanilla bean paste
500g (1.1 lbs) mascarpone, at room temperature
2 tablespoons Amaretto (optional; Marsala wine can be used as a substitute, or it can be omitted entirely)
550ml (19.4 fl oz) thickened or pure cream
30 savoiardi (sponge fingers or ladyfingers)
An additional 200g (7 oz) Pisti pistachio paste
120g (4 oz) toasted and chopped pistachios
Instructions:
1. Prepare the Coffee Mixture: Pour the cold espresso into a shallow dish. If using Amaretto or Marsala, add it to the coffee and set aside.
2. Whip the Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
3. Prepare the Egg Yolk Mixture: In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Add the pistachio paste and vanilla bean paste, mixing until well combined.
4. Incorporate the Mascarpone: Gently fold the mascarpone into the egg yolk mixture until smooth.
5. Combine with Egg Whites: Carefully fold the whipped egg whites into the mascarpone mixture, ensuring not to deflate the mixture.
6. Whip the Cream: In another bowl, whip the cream until soft peaks form. Gently fold this into the mascarpone mixture.
7. Assemble the Layers:
Quickly dip each savoiardi into the coffee mixture, ensuring they are moist but not soggy.
Arrange a layer of soaked savoiardi at the bottom of your serving dish.
Spread half of the mascarpone mixture over the savoiardi.
Repeat with another layer of soaked savoiardi and the remaining mascarpone mixture.
8. Chill: Cover the dish and refrigerate overnight to allow the flavors to meld and the dessert to set.
9. Garnish Before Serving: Before serving, spread the additional pistachio paste over the top layer and sprinkle with toasted, chopped pistachios for added texture and flavor.
Enjoy this delightful pistachio tiramisu, a unique twist on the classic Italian dessert!
Step 1 - In a clean bowl with clean mixers, whisk the egg whites with a pinch of salt until stiff peaks form. Transfer them to another bowl and set aside. Using the same mixing bowl, whisk the cream until it reaches soft peaks, then transfer it to another bowl and refrigerate. Next, in the same mixing bowl (no need to wash it), whisk the egg yolks with sugar and vanilla until the mixture becomes pale and fluffy, about 3 minutes. Then, whisk in the pistachio paste until smooth, followed by the mascarpone and Amaretto or Marsala, mixing until well combined.
Step 2 - Using a spatula, gently fold the whipped cream and egg whites into the mascarpone mixture, taking care not to deflate them too much. The final mixture should be light, fluffy, and thick.
Step 3 – Spread a layer of pistachio mascarpone cream over the base of a serving dish. Quickly dip the ladyfingers in cold coffee, letting any excess drip off, then arrange a layer on top of the cream (I used 10 per layer for this tray size). Add another layer of cream and repeat the process until you have three layers of ladyfingers, each separated by a layer of cream. Finish with a final layer of cream, using a palette knife to smooth the surface. At this point, you can cover the dish and refrigerate it overnight.
Step 4:
On the day of serving, soften the pistachio paste by microwaving it on high for 20–30 seconds until it becomes more fluid. Spread it evenly over the tiramisu, working quickly with an angled palette knife before it sets. Generously sprinkle the chopped pistachios on top, ensuring full coverage. Finally, cut into small portions and serve.
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