Pistachio Tiramisù

This version of a rich pistachio tiramisù is my dream-dessert! Satisfying to all the tiramisù lovers out there with the additional silky nutty flavour of the pure pistachio paste and covered with bitter dark chocolate for contrast. What more do you want from a dessert!!?

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the savoiardi (prepare in advance). Separate the eggs, whip the whites with sugar and a little pinch of salt until very firm. Beat the yolks and incorporate very gently into the whipped whites. Fold the sifted flour in gradually with a spatula until smooth but still airy and add the lemon zest. Place the mixture into a pastry bag. Preheat the oven to 200°C and pipe the mixture onto a parchment-lined baking tray to create 8cm-long logs. Dust the savoiardi with sugar first, followed by icing sugar, and bake for 6-7 minutes until golden. When ready, open the oven door and let them cool there to dry them well.

Step 2

For the mousse. In a large heat resistant bowl beat the yolks with sugar and the sweet wine than place the bowl over a pot of gently simmering water. Cook while mixing on a bain-marie for about 5/7 minutes. The eggs are cooked at 80 degrees Celsius but that could also be simply checked by the look of the sabayon. It needs to be creamy and thick, exactly like a custard.

Step 3

Let it cool slightly and fold in gently the pistachio paste, the mascarpone cheese and whipped cream. Let it set in the fridge for at least 45 mins.

Step 4

Dip the lady fingers in the coffee (add a splash of sweet wine to the coffee too for a grown up kick) and build the tiramisu as you wish in glasses or in a large tray to be scooped after. Make sure to alternate layers of pistachio mascarpone mousse, with coffee soaked savoiardi.

Step 5

It is good practice to let the tiramisù set in the fridge for a few hours if you can before serving. Dust with a finely grated dark chocolate and chopped shelled pistachios just before serving.