Impress your guests with the PISTACHIO PANDOROMISU, the Christmas tiramisu made with pandoro and filled with pistachio mascarpone cream, the quick and easy recipe to fill pandoro in a super delicious way.
Every year I enjoy preparing delicious recipes with pandoro at Christmas, on my table you can’t miss the pandoro, cream and Nutella truffles or those with pistachio, as well as the classic tiramisu with pandoro. To tell you the truth, I buy pandoro specifically to make these desserts!
Today I propose the pistachio tiramisu made with pandoro, the perfect holiday dessert for Christmas Day, Christmas Eve, and also for New Year’s. I’ll also explain how to make the mascarpone cream by pasteurizing the whole eggs, both yolks and whites, for an always super delicious mascarpone cream that you can eat more safely without fear of salmonella from raw eggs. Follow me in the recipe to make the pistachio tiramisu, I’m sure you’ll find it really delicious and very easy!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 pandoro
- 15 oz mascarpone
- 3 eggs
- 4/5 cup sugar
- 3 tbsps water
- 1 1/2 oz pistachio paste
- as needed pistachio spreadable cream
- as needed chopped pistachios
- as needed milk
- as needed powdered sugar
Steps
Let’s start by preparing the mascarpone cream with pasteurized eggs, so separate the eggs into yolks and whites in two different bowls and divide the sugar into three equal parts, about 40 g each, and divide the water into two parts, about 25 g each.
Add 40 g of sugar to the yolks and start whipping them with an electric mixer. Put 25 g of water with another 40 g of sugar in a small saucepan, bring to a boil to create a syrup, when you see bubbles forming for at least two minutes, the syrup for pasteurizing the egg whites is ready, it should reach a temperature of 250°F, if you have a cooking thermometer use it.
Then pour the syrup into the yolks while continuing to mix with the electric mixer.
Also add the mascarpone and continue working with the electric mixer to get a nice mascarpone cream.
Now let’s pasteurize the egg whites, whip them stiff with the electric mixer. Then make the syrup again as you did for the yolks, boil 25 g of water with 40 g of sugar, at 250°F remove the syrup from the heat and pour it into the whites while continuing to whip with the electric mixer.
Fold the egg whites into the mascarpone cream, proceed with gentle movements from bottom to top to avoid deflating them. Now add the pistachio paste and mix again to blend well.
Take the pandoro, cut the base part to a height of about 2.5 inches and carve the inside to create the container to later put the cream. Set aside the removed pandoro crumb, with which we’ll cover the base later.
Put the pistachio mascarpone cream in a pastry bag and fill the base, also add a little pistachio spreadable cream and chopped pistachios. Now place the pandoro crumb on top to cover well and make another base.
Moisten the pandoro on top with a little milk and now with the pastry bag decorate making cream puffs covering the whole base well. Top with chopped pistachios and decorate to taste with stars made from pandoro using a star-shaped cookie cutter. Cover the edge of the dessert with powdered sugar. Put the dessert in the fridge for a couple of hours and then serve it at the table, the pistachio pandoro tiramisu will drive everyone crazy, word of Vane!
… Vane’s tips
This delicious pandoro filled with mascarpone cream keeps in the fridge for two days.
You can prepare the cream the day before and fill the pandoro two hours before serving at the table. You can also serve it immediately once filled, but the cream will be less firm.
