Pistachio Tiramisu

Pistachio Tiramisu in 3 individual glasses
  • 6 servings
  • 30 minutes to prepare
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Ingredients

  • 300g pistachios
  • 150ml water
  • 200ml espresso coffee
  • 150ml Kahlua
  • 100ml champagne or prosecco
  • 250g sponge fingers
  • 250g mascarpone
  • 370ml double cream
  • 75g icing sugar
  • 1tsp vanilla extract
  • 100ml amaretto
  • Dark chocolate to garnish

Instructions

Method:

  1. Preheat oven to 180°C/160° Fan/356°F/Gas Mark 4 and bake 100g of pistachios for 7-10 minutes, finely chop and put to one side.
  2. To make the pistachio paste, soak the remaining 200g of pistachios in boiled water for 30 seconds and dry to remove all the brown skin.
  3. Blend with the water until a paste has formed and put to one side. Optional – add a little extra amaretto for added flavour.
  4. Mix together the espresso, Kahlua, and champagne or prosecco and soak the sponge fingers in the mix.
  5. Place an even layer of soaked sponge fingers into each glass.
  6. Add half of the pistachio paste on top of the sponge fingers.
  7. Whisk mascarpone, cream, icing sugar, vanilla and amaretto together until thick but still with a loose feel.
  8. Spread half the mascarpone mixture on top of the pistachio paste.
  9. Repeat with the remaining sponge fingers, pistachio paste and mascarpone mixture.
  10. Finish with a chunk of chocolate and a sprinkling of roasted pistachios.
  11. Refrigerate for a couple of hours and serve.

Chef’s Tip:

Adding a little amaretto to the pistachio paste is a great way of adding depth of flavour to the tiramisu.

 

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