Steps for the single-serving pistachio tiramisù

• To make this fabulous single-serving pistachio tiramisù, you need to prepare the pistachio-flavored creamy mascarpone in advance. Start with a simple crème anglaise. Soak the gelatin sheets in cold water in a small bowl. In a saucepan, bring the cream to a simmer with the vanilla bean or vanilla extract. In a bowl, whisk the egg yolks with the sugar by hand without over-beating them. Take the cream and pour it into the egg mixture, mixing carefully. Pour it all back into the saucepan and continue to cook, stirring with a spoon, until it reaches and does not exceed 180°F-185°F; if you don’t have a thermometer, 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. Let it cool at room temperature for 30 minutes in a bowl with cling film in contact, then place it 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. Beat with electric beaters or simply in a stand mixer until you obtain a fluffy and homogeneous mixture. Finally, add the pistachio spread or pistachio paste and mix carefully. Place in the fridge to firm up.

  

• I’ll start by telling you that you can make either a plated tiramisù or the classic one in a dish. Place and arrange 4 ladyfingers on the plate and drizzle them with coffee that was prepared earlier, then make dollops of mascarpone cream placed earlier in a piping bag with a plain tip, decorate with a bit of pistachio spread, and continue with other ladyfingers soaked in coffee, pistachio cream, and finally decorate the surface with more pistachio spread and chopped pistachios. Place in the fridge to firm up for about 1 hour.

  

• And here it is, the single-serving pistachio tiramisù is ready. I hope you like my latest recipe, see you next time, friends.