Steps for Pistachio Tiramisu

• To create this fabulous pistachio tiramisu, you need to prepare the pistachio-flavored mascarpone cream in advance. Start with a simple crème anglaise. In a small bowl, soak the gelatin sheets in cold water. In a saucepan, bring the cream to a simmer along with the vanilla bean or vanilla essence. In a bowl, whisk the egg yolks with sugar using a hand whisk without over-beating. Add the cream to the egg mixture and mix carefully. Pour everything back into the saucepan and continue cooking, stirring with a spoon until it reaches 180°F-185°F. If you don’t have a thermometer, you can tell the crème anglaise is ready when it coats the back of a spoon. Squeeze the gelatin and add it to the crème anglaise. Mix carefully and strain with a sieve. Allow to cool at room temperature for 30 minutes in a bowl with plastic wrap touching the surface, then place in the fridge overnight or for about 6 hours. When the cream is well chilled, place it in a bowl and add the cold mascarpone from the fridge. Whip with electric beaters or a stand mixer until you get a frothy and homogeneous mixture. Finally, add the pistachio spread or pistachio paste and mix thoroughly. Place in the fridge to set.

  

• Spread a layer of pistachio-flavored mascarpone cream on the bottom of a baking dish, soak the ladyfingers in coffee, and make the first layer, then pour and level a generous layer of pistachio-flavored mascarpone cream. Distribute the pistachio spread as shown in the photo and continue with the second layer of soaked ladyfingers, the remaining cream, and finally, as a final decoration, put the pistachio spread in a pastry bag and make decorative lines across the surface of the dessert, starting from the short side. Then, using a toothpick, draw lines from top to bottom alternately.

  

• Finally, decorate the entire perimeter of the baking dish with crushed pistachios. Place in the fridge to set for 4 hours.

  

• I hope you enjoy my latest recipe, see you next time, friends.