Description
A creamy, nutty twist on the classic tiramisu, featuring layers of coffee-soaked sponge fingers and a luxurious pistachio cream.
Ingredients
Scale
- 100 ml strong coffee
- 200 g savoiardi sponge fingers
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio cream plus extra to decorate
- Chopped pistachios to decorate
Instructions
- Chill a large mixing bowl and the whisk for a few minutes if you can. Pour the double cream into the bowl with the icing sugar. Whisk until soft peaks form.
- In another bowl, beat the mascarpone with the pistachio cream until smooth and even. Do not overbeat.
- Fold the mascarpone and pistachio mix into the whipped cream until just combined.
- Pour the strong coffee into a shallow dish. Dip each sponge finger for a couple of seconds on each side.
- Place a single even layer of soaked sponge fingers across the base of a medium dish.
- Spread some of the pistachio cream mix over the sponge layer.
- Add another layer of coffee-soaked sponge fingers, then more pistachio cream. Repeat until all sponge fingers are used, finishing with a top layer of pistachio cream.
- Pipe lines of extra pistachio paste on top and feather with a toothpick.
- Cover and chill in the fridge for at least 4 hours or overnight.
- Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios. Enjoy.
Notes
For best flavor, make a day ahead. Store covered in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg