Pistachio Tiramisu
This pistachio tiramisu from Alexandra Dudley is a delicious flavour twist on the classic Italian dessert. As it can be made the night before, it’s a brilliant recipe for hosting. Add it to your next dinner party menu – it’s sure to be a hit with guests.
Introduction
Growing up, tiramisu was my favourite pudding. In fact, it still is. However, by some cruel twist of fate, I have married a man who does not like tiramisu. While that is fine in a restaurant (more for me), it does mean that I usually only make it at home when we have people coming over. I made this version in an attempt to sway my husband as he loves pistachio anything. It sort of worked. His response was ‘I don’t hate it’. Just the sort of thing you want to hear when you’ve lovingly made pudding. But don’t take his word for it, take mine instead – it is delicious.
Ingredients
| 2 | eggs, separated plus 1 egg white |
| 100g | caster sugar |
| 450g | mascarpone |
| 175g | pistachio paste or pistachio cream |
| 150ml | strong brewed coffee, cooled |
| 75ml | coffee liqueur (I use Kahlúa) |
| 75ml | almond liqueur, such as Amaretto (or you can use Frangelico for a hazelnut flavour or Cointreau for an orange flavour) |
| About 30 | savoiardi (ladyfinger) biscuits |
| 75g | pistachios, roughly chopped |
Essential kit
You will need: a deep bowl or serving dish. I use a round glass trifle bowl which is 28-cm wide and 7-cm deep.
Method
Cooking time: 25 minutes, plus at least 4 hours chilling.
In a large bowl using an electric whisk, beat the 2 egg yolks with 50g of the caster sugar until pale and fluffy.
Then, switching to a handheld whisk so as not to overbeat them, beat in the mascarpone and pistachio paste/cream until smooth.
In a separate large, grease-free bowl, whisk the 3 egg whites until frothy. Add the remaining 50g of caster sugar and beat to firm peaks.
Fold half the beaten egg whites into the pistachio-mascarpone mixture to loosen it, then gently fold in the rest until you have a light, fluffy mix.
Combine the coffee, coffee liqueur and almond liqueur in a small bowl or measuring jug. One by one, briefly dunk each savoiardi biscuit in the liquid, turning once to ensure it is moistened evenly.
Arrange a layer of the coffee-dipped savoiardi biscuits over the base of your serving dish. Spoon in half of the pistachio-mascarpone mixture and gently spread to cover the biscuits. Arrange another layer of the remaining coffee-dipped savoiardi biscuits over the top, then gently spread over the remaining pistachio-mascarpone mixture. To finish, scatter over the chopped pistachios.
Allow the tiramisu to rest in the fridge for at least 4 hours or ideally overnight, before serving.
Reviews
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