Pistachio Tiramisu

This delicious Pistachio Tiramisu is a beautiful creamy dessert made with layers of ladyfingers, pistachio cream, pistachio paste, crushed pistachios and fresh raspberries.

📝 Ingredients

• 300 ml of heavy cream
• 3 tbsp of sugar
• 4 tbsp of pistachio paste
• 600 g of mascarpone
• 2 shots of espresso or instant coffee and 200ml of hot water
• 2 tsp of pistachio paste
• 650 g of ladyfingers (2-3 packs)
• 2 1/2 cups of pistachio paste
• 1 1/2 cups of fresh raspberries
• 1/2 cup of crushed pistachios

👨‍🍳 Instructions

1. 1Pour heavy cream into a bowl then add sugar. Whisk for 1-2 minutes or until soft peaks form.
2. 2Then, add 4 tablespoons of pistachio paste and mascarpone and whisk for 2-3 minutes or until smooth. Do not overmix.
3. 3Next, combine hot water, instant coffee and 2 teaspoons of pistachio paste and stir. Set the mixture aside and allow to cool.
4. 4Dip the whole ladyfinger into the coffee mixture for 15 seconds and place the ladyfingers on the base of the tin. You may need to chop the ladyfingers to ensure that they fit.
5. 5Next, scoop half of the pistachio cream on top of the ladyfingers and smooth. Then, drizzle 3 teaspoons of pistachio paste on top and smooth.
6. 6Repeat the last two previous steps for the second layer.
7. 7Once assembled, cover the tiramisu with plastic wrap and refrigerate for at least 4 hours.
8. 8As the tiramisu sets, 1 ¼ cups of pistachio paste and 1 teaspoon of oil to a bowl and heat in a microwave for 30 seconds and stir. Dip ladyfingers halfway into pistachio paste to create a drip effect. Then, place them on parchment paper and refrigerate for 1-2 hours or freeze for 45 minutes or until the pistachio has set.
9. 9Once the tiramisu has set, carefully remove the tin.
10. 10Then, gently press the ladyfingers around the tiramisu to make a beautiful Charlotte cake-style border.
11. 11Top the tiramisu with fresh raspberries and crushed pistachios.
12. 12Serve this decadent pistachio tiramisu as dessert.