Italian Pistachio Tiramisu (Print Version)
# Ingredients:
→ Base
01 -
100ml strong coffee
02 -
200g savoiardi sponge fingers
03 -
300ml double cream
04 -
75g icing sugar
05 -
250g mascarpone
06 -
100g pistachio paste, plus extra to decorate
07 -
Chopped pistachios, to decorate
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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:
01 -
Only dip sponge fingers briefly to prevent sogginess
02 -
Best if chilled overnight
03 -
Let stand 20 minutes before serving