Ingredients
portions
- 300 grams mascarpone
- 150 grams pistachio paste (+ 1 tablespoon)
- 1 tablespoon vanilla extract
- 450 ml whipping cream
- 75 grams granulated sugar
- 75 grams unsalted pistachios
- 200 ml espresso or very strong coffee
- 200 grams ladyfingers
- 1 tablespoon powdered sugar
Equipment
- Casserole
INSTRUCTIONS (how to make this recipe):
- In a large bowl, whisk together the mascarpone, pistachio paste, and vanilla extract.
- In another bowl, whip the heavy cream with the sugar until stiff.
- Fold the whipped cream carefully into the mascarpone with the crushed pistachios (set 1 tablespoon aside).
- Take the ladyfingers and run them through the cooled coffee on one side. Spread half of ladyfingers on the bottom of a baking dish.
- Spread half of the cream mixture on top, repeat with another layer of ladyfingers and finish with the cream mixture. You can also add tufts on top, as I did.
- Allow the tiramisu to set in the refrigerator for at least 4 hours.
- Whip the rest of the cream with the powdered sugar. Carefully spoon in 1 tablespoon of the pistachio paste and decorate the tiramisu with pretty tufts of whipped cream. Garnish with 1 tablespoon of crushed pistachios. Enjoy your tiramisu!
Nutrition information per portion
Calories: 573kcal | Carbohydrates: 36g | Proteins: 13g | Fats: 53g | Saturated fats: 26g
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