SPOON PANDORO AND PISTACHIO TIRAMISU, a simple and delicious Christmas dessert to prepare in a few minutes with quick ricotta and cream.
This pandoro and pistachio tiramisu is a real treat, a dessert to be served in single-portion cups that will surely be loved by both adults and children, creamy and delicious, a perfect dessert for Christmas.
The pandoro and pistachio tiramisu recipe is perfect if you’re looking for something good to prepare in a short time, recycling pandoro or panettone with a quick and light cream, even without eggs.
Of course, you can modify the recipe by using mascarpone instead of ricotta or completely change the dessert with Nutella instead of pistachio cream.
Follow me in the kitchen today for pandoro and pistachio tiramisu!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 1-2
- Cuisine: Italian
Ingredients
- 5.29 oz ricotta
- 0.42 cups heavy cream, 35% fat
- 0.71 oz pistachio cream
- 1.76 oz pandoro
- 1 egg yolk
- 1.06 oz sugar
Steps
Pour the ricotta with the cream into the food processor and whip well, also add the pistachio cream and mix again.
To avoid using raw egg, cook the yolk with the sugar in a saucepan on the stove for a few minutes.
Add the yolk to the cream and mix well, then whip the egg white with a pinch of salt and add it to the rest of the ingredients.
Fill the cups by alternating pieces of pandoro with the cream using a pastry bag with a 0.8-inch star tip, then decorate with pistachio granules.
Refrigerate until ready to serve.
Bon appétit
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