Description
A delightful layered dessert combining rich mascarpone and nutty pistachio for a unique twist on traditional tiramisu.
Ingredients
- 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
- Whisk the double cream and icing sugar together until soft peaks form.
- Beat the mascarpone and pistachio cream until smooth in another bowl.
- Fold the mascarpone mixture into the whipped cream, being careful not to deflate the mix.
- Pour the coffee into a shallow dish.
- Dip each savoiardi sponge finger into the coffee briefly, ensuring they do not become too soggy.
- Arrange the soaked sponge fingers in an even layer at the bottom of your dish.
- Spread a layer of the pistachio cream mixture over the sponge layer.
- Repeat the layer with coffee-soaked sponge fingers followed by another layer of pistachio cream until all sponge fingers are used, ending with pistachio cream on top.
- Pipe the extra pistachio cream into lines on the top layer.
- Use a toothpick to create a feathered pattern by dragging through the lines.
- Chill the dish covered in the fridge for at least 240 minutes to meld the flavors.
Notes
For best results, chill overnight. Always taste before serving and add fresh pistachios for crunch!