The PISTACHIO SEMIFREDDO TIRAMISU is a refined and modern variation of the classic Italian dessert, combining the creaminess of traditional tiramisu with the refreshing texture of a semifreddo and the richness of pistachio. It’s a spoon dessert with an intense yet balanced flavor, perfect for special occasions or as an elegant finish to a meal.
This dessert wins you over with elegance, flavor and originality, suitable both as refined single portions and as a shareable loaf-style dessert.
Premium ingredients, from Bronte pistachios to white chocolate and dry Marsala, add very interesting elements to the original recipe and even a few Southern notes, which never hurt…
CHECK OUT OTHER COOL AND DELICIOUS DESSERTS:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 6-8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 24 pieces (about 12.3 oz) ladyfingers
- 3 egg yolks (very fresh)
- 5/8 cup granulated sugar
- 1 cup mascarpone
- 3/4 cup heavy cream (liquid)
- 3 1/2 tbsp pistachio spread
- 1 cup milk
- Half cup Marsala (dry)
- 2/3 cup heavy cream (liquid)
- 2 tbsp powdered sugar
- to taste crushed pistachios
Tools
- 1 Electric hand mixer
- 1 Loaf pan
- 1 Food processor
- Plastic wrap
- 2 Bowls
Steps
First, whisk the egg yolks and the sugar until you obtain a pale, frothy mixture. Add the mascarpone and work the mixture until you get a firm cream.
In a bowl, preferably chilled, whip the heavy cream. Gently fold the whipped cream into the mascarpone mixture and let it rest in the refrigerator for about thirty minutes.
Take the mascarpone cream and divide it into two portions; into one of these portions incorporate the pistachio spread.
Mix the milk with the Marsala and dip the ladyfingers into this mixture.
Line a loaf pan (bottom and sides) with plastic wrap and then place the soaked ladyfingers in the pan.
Pour in the pistachio cream, form another layer of soaked ladyfingers and finish with the mascarpone cream.
Cover everything with the remaining soaked ladyfingers. Place in the freezer for at least 2-3 hours.
Remove the semifreddo tiramisu from the freezer at least 2 hours before serving, allowing it to thaw slowly in the refrigerator.
For the pistachio crumble: first you need to shell the pistachios. Once shelled, peel them. In a small pot bring water to a boil. When boiling, pour it into a bowl and immerse the shelled pistachios for 5-10 minutes. Then drain them and remove the skins by hand or rub them in a clean cloth: by doing so the skins will come off in a few seconds.
Once clean, place all the pistachios in a food processor and pulse until you obtain a coarse crumble.
At the time of serving, decorate with dollops of whipped cream sweetened with powdered sugar and sprinkle with the crushed pistachios.
