Pistachio Tiramisu

Recipe for pistachio mascarpone cream

1. Shell the pistachios and chop coarsely. Reserve a handful for topping the tiramisu.
2. Separate egg whites and yolks in two separate bowls.
3. Whisk the egg yolks with La Perruche Cassonade until creamy. Add the pistachio paste and mix well until smooth. Stir in the mascarpone to create a smooth cream.
4. Beat the egg whites until stiff, then gently fold into the pistachio mascarpone cream to keep the texture light and airy.

Preparing the ladyfingers

1. In a soup bowl, mix the milk with the vanilla extract. Quickly dip the sponge fingers into the mixture, without soaking them.

Assemble the tiramisu

1. In a dish or verrines, alternate a layer of soaked cookies with a layer of pistachio cream mixture. Repeat until all ingredients are used up, finishing with a layer of cream.
2. Sprinkle the top with the reserved chopped pistachios. Cover and refrigerate for at least 4 hours, or ideally prepare the day before to allow the flavors to develop.

Ready to enjoy ?

Your tiramisu pistachio is ready to dazzle your guests! Opt for elegant presentation in individual verrines or a clear glass dish to reveal the pretty layers. A red fruit coulis adds a tangy touch that contrasts deliciously with the sweetness of the cream.

To enhance the tasting experience, accompany your dessert with an Italian espresso or mint green tea. Don’t hesitate to personalize the decoration with a few pieces of strawberry or white chocolate shavings for a gourmet finish.

Discover also our recipe for white chocolate and sesame seed cookies or cinnamon rolls, for really gourmet snacks.