RECIPE: Pistachio Tiramisu

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Are you looking for a way to really pick-up your next tiramisu’? Go a little nuts and put a Sicilian spin on it, by making a pistachio version. The earthy, sweet, and aromatic characteristics of pistachios (the Pistacchio di Bronte DOP in particular), enhance the existing bittersweet flavours of coffee, cacao and mascarpone. Adding Crema di Pistacchio (pistachio spread) creates a luxurious emulsion to layer between Savoiardi cookies (Italian ladyfinger cookies) soaked in a combination of espresso and pistachio liqueur. Top the finished tiramisu’ with chopped pistachios for a crunchy texture and beautiful garnish. The addition of Southern Italy’s oro verde (green gold) will give this classic Italian trifle a real lift. 

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RECIPE: Pistachio Tiramisu’

  • Author: Jenny Arena

Ingredients

Scale

5 egg yolks 

3/4 cups sugar

475-gram container Mascarpone 

2 heaping tbs Pistachio di Bronte DOP cream/spread

1 package of Savoiardi Cookies (Italian ladyfinger cookies)

1 cup of cold brewed espresso

2 tbs Pistachio liqueur 

Bitter coco powder for dusting 

Chopped pistachios (optional)

Instructions

  1. Beat the eggs and sugar together.
  2. Mix in the mascarpone to form a soft cream. Proceed to add the pistachio cream and mix until well blended.
  3. Combine the espresso and pistachio liqueur in a bowl. Dip the lady fingers into the coffee mixture and place a layer in a dish.
  4. Cover the layer of biscuits with the mascarpone mix and continue to layer the ingredients, ending with the mascarpone.
  5. Place in the refrigerator for several hours (or overnight).
  6. Sprinkle with the bitter cocoa powder and chopped pistachios (if using) and serve chilled.

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