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RECIPE: Pistachio Tiramisu’

Pistachio Tiramisu'
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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.

Find it online: https://buonissimo.ca/recipe-pistachio-tiramisu/