Pistachio Tiramisu Recipe

by: Sandy's Kitchen   |   3 min read

Ingredients:

• 2 cups of brewed coffee or 4 tsp Nescafe mixed with 400 ml water, cooled
• 3 cardamom pods
• 250 ml whipping cream 35% fat
• 150 g mascarpone cheese
• 100 g pistachio butter (if not available you can use pistachio spread)
• 50 g caster sugar
• 5 ml vanilla 
• 2 drops of almond essence (optional)
• About 30 Savoiardi biscuits
• 50 g roasted pistachios, chopped
• 35 g chocolate, chopped

Notes:

If you are using pistachio cream and not butter, it is already sweetened. Then reduce the amount of sugar to 15g only. 

Directions:

1. Gently crush the cardamom pods in a mortar and pestle. Brew or prepare the coffee, add the crushed cardamom, and cool it until it reaches room temperature. Then strain the coffee and pour in a shallow bowl and it is ready to use.
2. In a large bowl, whip the cream with a hand mixer until it reaches stiff peaks. Set it aside in the fridge. Then in another bowl, whip the mascarpone, pistachio butter, sugar, vanilla, and almond essence (if using) until the mixture is homogeneous and creamy. Then with a spatula, fold the whipped cream into this mixture, slowly and gently. 
3. To assemble, you will need to dunk the Savoiardi biscuits quickly in the coffee and arrange them in a trifle dish or small individual cups. Layer the biscuits one next to the other and then top with cream. Repeat until you make 2-3 layers. 
4. Top the tiramisu with chopped chocolate and chopped roasted pistachios. Cover it with saran wrap and chill in the fridge, for a minimum of 3-4 hours, until serving. Top with edible rose petals if desired.