Pistachio Tiramisu
A perfect tiramisu with the flavours of pistachio layered through. It's quick to make, just needs time to set in the fridge.
Servings: 6 servings
Ingredients
- 100 ml strong coffee
- 200 g savoiardi sponge fingers
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio paste plus extra to decorate
- Chopped pistachios to decorate
Instructions
- In a large mixing bowl, whisk the cream and icing sugar until you have soft peaks. Mix in the mascarpone and pistachio paste until just combined.
- Pour the coffee into a shallow dish and dip the sponge fingers in it for a couple of seconds on each side, allowing them just enough time to soak up the coffee flavour. Place in an even layer across the base of a medium-sized dish - ours was 9 x 13inch roughly).
- Carefully spread some of the pistachio-cream mix on top of the sponge layer. Top with a layer of coffee-soaked sponge fingers, before adding another layer of pistachio cream. Repeat until you have used all the sponge fingers, ensuring you end with the pistachio cream - the number of layers will depend on the size and shape of your dish.
- Finish by decorating. Spoon the pistachio paste into a disposable piping bag or sandwich bag, snipping a little off the end and piping lines on top. Using a toothpick, drag through the lines in the opposite direction to create a pretty feathered pattern. Cover and chill in the fridge for at least 6 hours, ideally overnight.
- Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios. Enjoy!
Notes
Scroll up for a step by step guide on how to make pistachio tiramisu.
To store: Cover the dish with clingfilm, or transfer to an airtight container, and place in the fridge. Keep for 3-4 days.
Make ahead: I prefer to make my tiramisu the day before, then cover and chill it overnight in the fridge. This allows time for the layers to set and flavours to infuse, giving it a better texture and enhanced flavour (basically making it even more delicious). However, if you are pushed for time, it can be ready in 6 hours (the leftovers will be even better the next day though).
Dipping the lady finger: The key to ensuring the fingers don't disintegrate is to keep the dunking very short. You need to dip the lady fingers into the coffee and baileys mixture for just a few seconds. Even if they feel hard still to the touch, once the liquid continues to soak in and once they sit in the dish with the cream layers, they will soften. You want them to have long enough to absorb the flavour but not too long that they turn soggy immediately.