Pistachio tiramisu
With moist coffee-soaked sponge fingers, sweet pistachio cream, and velvety mascarpone flavoured with pistachio liqueur, this elevated tiramisu is the ultimate decadent dessert. Make ahead: You can make this tiramisu two days ahead of time and store, covered, in the fridge until ready to serve. Recipe and image from Comfort Bakes by George Hepher (£22, Yellow Kite)
Prep: 1 hr
Cook: 15 mins
Total: 1 hr 15 mins
Serves: 6
Ingredients
- 6 Eggs (separated)
- 150g Caster sugar
- ½ tsp Vanilla bean paste
- 250g Plain flour
- 1 tbsp Instant coffee
- 250ml Water
- 500g Mascarpone
- 50ml Pistachio liqueur
- 300g Pistachio cream
- 75g Pistachios (chopped)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4 and line three large baking trays with baking parchment. To make the sponge fingers, whisk the egg whites on a medium-high speed to soft peaks. Slowly add the caster sugar, whisking to incorporate after each addition, until stiff peaks form.
Step 2
Add the egg yolks and vanilla and whisk to combine (this won’t take long), then sift in the flour and whisk again, ensuring all the flour from the bottom is incorporated.
Step 3
Spoon the mixture into a piping bag and cut a hole about 2.5cm wide, in the end. Pipe around 30 sponge fingers, roughly 10cm long, onto the lined baking trays, then bake for 12-14 minutes until golden. Leave to cool.
Step 4
Once the sponge fingers have cooled, brew the coffee for the soak.
Step 5
To make the pistachio layers, whisk the mascarpone until thick then add the pistachio liqueur and whisk again to combine.
Step 6
Spread a third of the pistachio cream evenly across the bottom of a 2-litre serving dish. Dunk half of the sponge fingers in the coffee, one at a time, then lay them over the pistachio cream. Spoon half of the mascarpone over and even out with a spoon.
Step 7
Top with another third of the pistachio cream then dunk the remaining sponge fingers in the coffee and arrange them in the dish. Spoon over the remaining mascarpone and again even out with a spoon, then finish with the final third of the pistachio cream.
Step 8
Sprinkle over the pistachios, cover with cling film and refrigerate for at least 2 hours before serving. Cook's tip: If you’re short on time, sub the homemade sponge for shop-bought ones.
