This pistachio tiramisu combines classic creaminess with the subtle depth of roasted pistachios. Smooth, balanced, and not too sweet. A dessert that needs time, but that's precisely what allows it to unfold its character. Ideal for special evenings or as a tranquil end to a meal.
Key data
- Dish: Dessert
- Preparation: approx. 10 minutes
- Preparation time: approx. 30 minutes
- Cooling time: at least 3 hours
- Serves: 4 people
Ingredients
- 200 ml freshly brewed espresso, cooled
- 60 g unsalted pistachios
- 1–2 tablespoons sunflower oil
- 30 ml water
- 80 g sugar
- 2 egg yolks
- 300 g mascarpone
- 8–10 ladyfingers
- Cocoa powder for dusting
preparation
-
Prepare pistachio cream
Set aside 20g of pistachios. Finely grind the remaining pistachios and process them with the oil to form a smooth cream. -
Make sugar syrup
Heat the water and sugar in a small saucepan. Once the syrup reaches 110°C, whisk the egg yolks until creamy. Slowly pour the syrup into the egg yolks while whisking continuously at 121°C. Continue whisking until the mixture has cooled and is light and airy. -
Finish the cream
Gently fold the mascarpone into the egg yolk mixture, then incorporate the pistachio cream. -
Tiramisu layers
Pour espresso into a deep plate. Briefly dip the ladyfingers in the espresso. Layer cream, ladyfingers, and more cream alternately in dessert glasses. Lightly dust with cocoa powder between layers. -
Cool & finish
Cover and refrigerate for at least 3 hours. Before serving, roughly chop the remaining pistachios and sprinkle them over the top.
