Pistachio Tiramisu

Pistachio Tiramisu

A wonderful fluffy refreshing Pistachio Tiramisu in three layers cake according to my recipe, not too sweet but very juicy and very decorative. It is ideal for all occasions. I recommend this recipe to pistachio lovers, and I believe you will make it many times. For this cake you will need Ladyfingers, coffee, a little milk, powdered sugar, granulated sugar, eggs, mascarpone, sweet cream, bought pistachio cream, chopped pistachio, chocolate topping or cocoa powder. You can also use some berries for decoration if you want. It all depends on the taste, read the NOTE at the bottom of the text. Follow the steps of this wonderful dessert.

Ingredients: simple, total time: 35 min.

For Dipping biscuits:

Cream:

For Decoration variants:

3 egg whites + 160 g granulated sugar with little water + 1 Tbsp lemon juice/ or 200 ml whipped cream
2 handful chopped coarsely pistachio/ 50 g
bought chocolate topping for drizzle to taste
cocoa powder to taste
berries as you like

Preparation:

Brew coffee and add 1 spoon Marsala liqueur, 1 spoon granulated sugar and 3 spoons of milk and mix well. Set aside.

Cream:

Separate the egg yolks from the whites. Egg white's set aside.
Whip shortly mascarpone and powdered sugar, then add pistachio cream, mix again shortly on low speed about 3–5 minutes
In another bowl, mix sweet cream until get stiff snow.
Now add egg yolks in whipped cream one by one and mix again.
Combine both mixtures with a spatula or mixer to low speed into a uniform cream.
Divide the pistachio cream into 2 equal parts and take 3 spoons from each for the final coating. Set aside.

For Decoration as you like, use egg whites:

Whip the egg whites with a pinch of salt until foamy, gradually add melted sugar in a thin stream until you get stiff snow, at medium speed. Halfway through the whipping, add the lemon juice and continue beating until the cream is firm, this takes about 10–15 minutes. Set aside.
Explanation for melted sugar: Pour 160 g of granulated sugar into a little saucepan with a thicker bottom and add water just enough to soak in, stir constantly on low heat until it melts and be careful to not turns in yellow color. When the sugar has melted, remove from the heat. Add to the beaten foamy egg whites in a thin stream and whisk, at the same time, until stiff, well.
If it seems to you that this process is too complex, you can use also whipped cream as you like. I wanted to use whole eggs in this recipe.
Chop coarsely pistachios and set aside.
For decoration, you can combine as you like, it all depends on your taste and how you like it.

Layering Cake:

Coat a 23x22 cm dish with the resulting cream with the help of a spatula. (This is the main one, because then the cookies will not be able to move during stacking.)
Dip the cookies in the prepared coffee and place them side by side in a bowl.
Pour 1/2 of the cream (or full 6 spoons) onto the biscuits and spread and level them evenly.
Then layer the dipped biscuits in the opposite direction from the previous level again, and then the cream again. Flatten everything nicely with a cake knife or spatula.
Repeat the cookie's opposite direction once more and spread the rest of the cream in a thin layer over the cookies.
Spread a thin layer of cream over the last biscuits.

Decoration variants:

Now whip the whipped cream into stiff peaks, or use egg white stiff snow like I did.
Spread the whipped cream or mixed egg whites stiff over the back layer and smooth.
Sprinkle with chopped pistachios, then with chocolate topping to taste.
Immediately transfer the cake to cool in the refrigerator for at least 2–3 hours or overnight.
Serve in desired portions.

Buon appetito!

NOTE:

If you want, you can decorate this tiramisu with some berries as you wish.
You can also put the cocoa directly on the entire surface of the cake without adding whipped cream, but you must divide the cream into 3 equal parts.
Always make sure that the attachments for the mixer when you wash them are always dry for whipping the whipped cream and egg whites so that you get a stiff snow! If they are wet, the egg whites will not be able to harden like the whipped cream, so pay attention to that part.
You can also use a round mold if you want 22-23 cm, or a square 20 x 20 cm, 24 x 30 cm.
Instead of mascarpone, you can also use Philadelphia neutral cheese or any neutral.
Keep the cake covered in the refrigerator for up to 3–4 days.
You can freeze this cake in special boxes with a lid for up to 1–2 months.

Do you want to try something a little different?

A wonderful fluffy refreshing Pistachio Tiramisu in three layers cake according to my recipe, not too sweet but very juicy and very decorative. It is ideal for all occasions. I recommend this recipe to pistachio lovers, and I believe you will make it many times.