The Pistachio tiramisu is a Sicilian variation of the Italian classic tiramisu. And we like it much more!
Ingredients for a tray of about 25x25cm
(this can easily make 12 portions of tiramisu)
- 400gr savoiardi (easily found at most supermarkets in nz)
- 180gr Golosa di Bacco (Sweet Pistachio Spread)
- 500gr Mascarpone
- 250ml fresh cream
- 6 cups espresso coffee
- 2 tablespoon icing sugar (optional)
- white chocolate sprinkle (optional)
- pistacchio sprinkle (optional)
- Prepare the coffee with a espresso coffee machine (look up this link if you never used one) or a plunger. Let the coffee become cold, otherwise the savoiardi will become excessively wet. Sugar your coffee as you like (I personally put just 1 tbsp of sugar in it)
- Whip the cream to stiff peaks (learn how here) . To achieve this, the cream must be cold from the fridge, and needs to be whipped in a cold container.
- Add the mascarpone and the Golosa di Bacco to the whipped cream and mix with a hand mixer. You will obtain a yummy pistachio cream. Add sugar as you wish to the mix. I personally add just 2 tbsp of icing sugar.
- Start the tiramisu preparation by layers.
- Spread the first layer of pistachio cream to the tray base.
- Quickly dip the savoiardi into the cold coffee and lay on top of the first layer of cream.
- Spread the second layer of pistachio cream on top of the savoiardi.
- Keep going with the layers. I made three layers of savoiardi and 3 layers of pistachio cream.
- Top layer is again a pistachio cream. On top of it, sprinkle the pistachio and/or white chocolate sprinkle as you like. If you want, you can also add some further Golosa di Bacco to add some extra pistachio flavour.
- Conserve the tiramisu in the fridge, and before serving keep it at room temperature for about 30min.
- You can conserve your tiramisu for about two/three days.