Description
A delightful twist on traditional tiramisu, featuring layers of creamy pistachio and coffee-soaked savoiardi sponge fingers.
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 in a large mixing bowl until soft peaks form.
- Beat the mascarpone and pistachio cream in another bowl until smooth.
- Fold the mascarpone mixture into the whipped cream, being careful not to deflate the mix.
- Pour the coffee into a shallow dish. Briefly dip each savoiardi sponge finger into the coffee.
- Arrange the soaked sponge fingers in an even layer at the bottom of your medium-sized dish.
- Spread a layer of the pistachio cream mixture over the sponge layer.
- Repeat the layer of coffee-soaked sponge fingers, followed by another layer of pistachio cream.
- Continue layering until all sponge fingers are used, finishing with pistachio cream on top.
- Spoon the extra pistachio cream into a piping bag and pipe lines on the top layer of cream.
- Cover the dish and chill in the fridge for at least 240 minutes (ideally overnight).
- Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios.
Notes
Consider experimenting with different types of coffee and nuts for decoration. Always chill thoroughly for the best flavor.
