Pistachio Tiramisu Recipe.
Traditional and thermomix recipe
It’s the spoon dessert that always pleases everyone.
You can prepare it with pistachio, as the original, or with its variations: chocolate, fruit, or lemon.
There are indeed many versions of tiramisu that differ in composition and shape. The classic, the cake, or as today in single servings.
Preparing this delicacy is very simple, from the mascarpone-based cream preparation to the layering with ladyfingers and cream and Bronte pistachio crumbs
You’ll surely impress everyone at the table presenting this spoon dessert. Make a few extra glasses because they will ask for seconds.
Click here to see how to pasteurize eggs
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 848.14 (Kcal)
- Carbohydrates 55.16 (g) of which sugars 38.69 (g)
- Proteins 14.32 (g)
- Fat 63.83 (g) of which saturated 12.94 (g)of which unsaturated 7.51 (g)
- Fibers 1.83 (g)
- Sodium 103.96 (mg)
Indicative values for a portion of 166 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 7 oz ladyfingers
- 4/5 cup sugar
- 2 cups l heavy whipping cream
- 1.75 oz crushed pistachios
- 1.75 oz pistachio cream
- 0.85 cup milk
- 1 shot Marsala wine
- 8.8 oz mascarpone
- 3 eggs
Pistachio Tiramisu Recipe
Tools
What we need for making
- 1 Electric Whisk or Thermomix
- 3 Bowls
- 6 Dessert Cups for dessert
Steps
Traditional Recipe
Place the cream in the freezer for at least 30 minutes before whipping.
Use the whisk to beat the egg yolks and sugar,
until they appear nice and frothy. In another bowl, beat the egg whites until stiff, then fold them slowly into the yolks with sugar.
Then add the mascarpone little by little; work the mixture until you get a firm cream.
Separately, whip the cream;
Now with the help of a spatula, combine the cream and mascarpone with gentle movements from top to bottom to prevent them from deflating.
Now let the mixtures rest in the refrigerator (about thirty minutes)
After the time has passed, take the mascarpone cream and divide it into two parts; to one of these, gently incorporate the pistachio cream with gentle movements from top to bottom
Now let’s prepare the soak, mix the milk and Marsala with a fork and dip the ladyfingers that you’ll cut according to your needs.
Place a layer of ladyfingers at the bottom of each glass, then continue with a layer of pistachio cream, then ladyfingers again; finally, finish with the mascarpone creamSprinkle with chopped pistachios. Store in the refrigerator for at least 3 hours; serve by adding more chopped pistachios if desired
Place the butterfly in the bowl. Pour the whole eggs and sugar, whisk: 6 min./speed 4
Remove the butterfly
Activate the Thermomix: 2 min./speed 3, and while it’s running, add the mascarpone one spoon at a time, until the mixture looks smooth and homogeneous.
Transfer the mixture to a bowl and place it in the fridge.Wash and dry the bowl, mount the butterfly, and pour in the cold cream from the fridge for at least 30 minutes.
Whip the cream at speed 3.5 for about 3 minutes, checking through the hole that it doesn’t turn into butter.
Once the cream is whipped, add the mascarpone and egg mixture little by little through the hole, while the butterfly is spinning at speed 3.
Once finished, let the mixture spin for one more minute and then let the mixtures rest in the refrigerator (about thirty minutes)
After the time has passed, take the mascarpone cream and divide it into two parts; to one of these, gently incorporate the pistachio cream with gentle movements from top to bottom
Let’s prepare the soak
Mix the milk and Marsala with a fork and dip the ladyfingers
Place a layer of ladyfingers at the bottom of each glass, then continue with a layer of pistachio cream, then ladyfingers again; finally, finish with the mascarpone creamSprinkle with chopped pistachios.
Store in the refrigerator for at least 3 hours; serve by adding more chopped pistachios if desired
Storage
Pistachio Tiramisu Recipe, you can store the dessert in the fridge for up to 3 days.
FAQ
Pistachio Tiramisu Recipe
Are there pistachio-flavored variations?
Yes, you can vary with chocolate by replacing the pistachio cream with hazelnut cream, or with peanut butter.
Can I use pasteurized eggs?
Yes, just add 60 ml of boiling water to the egg and sugar mixture while whipping.
