Pistachio Tiramisu

by Alexandra Dudley, featured in Cooking Made Simple

Published by Ebury Press

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Introduction

Growing up, tiramisu was my favourite pudding. In fact, it still is. However, by some cruel twist of fate, I have married a man who does not like tiramisu. While that is fine in a restaurant (more for me), it does mean that I usually only make it at home when we have people coming over. I made this version in an attempt to sway my husband as he loves pistachio anything. It sort of worked. His response was ‘I don’t hate it’. Just the sort of thing you want to hear when you’ve lovingly made pudding. But don’t take his word for it, take mine instead — it is delicious.

As featured in

Cooking Made Simple

Image of Alexandra Dudley's Pistachio Tiramisu — Photo by Ola O. Smit

Ingredients

Serves: 12

2 eggs (separated) plus 1 egg white
100 grams caster sugar
450 grams mascarpone cheese
175 grams pistachio paste or pistachio cream
150 millilitres strong brewed coffee (cooled)
75 millilitres coffee liqueur (I use Kahlúa)
75 millilitres almond liqueur - such as Amaretto (or you can use Frangelico for a hazelnut flavour or Cointreau for an orange flavour)
about 30 savoiardi biscuits
75 grams pistachios (roughly chopped)

Method

Pistachio Tiramisu is a guest recipe by Alexandra Dudley so we are not able to answer questions regarding this recipe

You will need a deep bowl or serving dish. I use a round glass trifle bowl which is 28-cm wide and 7-cm deep.

In a large bowl using an electric whisk, beat the 2 egg yolks with 50g of the caster sugar until pale and fluffy.
Then, switching to a handheld whisk so as not to overbeat them, beat in the mascarpone and pistachio paste/cream until smooth.
In a separate large, grease-free bowl, whisk the 3 egg whites until frothy. Add the remaining 50g of caster sugar and beat to firm peaks.
Fold half the beaten egg whites into the pistachio-mascarpone mixture to loosen it, then gently fold in the rest until you have a light, fluffy mix.
Combine the coffee, coffee liqueur and almond liqueur in a small bowl or measuring jug. One by one, briefly dunk each savoiardi biscuit in the liquid, turning once to ensure it is moistened evenly.
Arrange a layer of the coffee-dipped savoiardi biscuits over the base of your serving dish. Spoon in half of the pistachio-mascarpone mixture and gently spread to cover the biscuits. Arrange another layer of the remaining coffee-dipped savoiardi biscuits over the top, then gently spread over the remaining pistachio-mascarpone mixture. To finish, scatter over the chopped pistachios.
Allow the tiramisu to rest in the fridge for at least 4 hours or ideally overnight, before serving.