King of Italian pastry, here the tiramisu is enriched with the fresh and enveloping flavor typical of Southern Italy. The procedure for preparing the Tiramisu With pistachios is exactly what the expected original recipe: separately whipped yolks and whites; the mascarpone to thicken and the sugar to flavour. Absolutely no cream for the classic tiramisu, whatever some amateur pastry chefs say.
The extra touch, in this recipe, is given by the pistachio cream, preferably pure and coming directly from Bronte, in Sicily.
The pistachio tiramisu is presented here with an elegant and composed appearance, different from the classic pan that crowns a Sunday lunch or a sweet tooth’s birthday. A few ingredients and a sac-à-few are enough to create an original spoon dessert, very tasty and surprising with every bite.
Tiramisu With pistachios
The Pistachio cream it should be added to the mixture of mascarpone, egg yolks and sugar; the whipped egg whites aside will serve to give body to the soul of the tiramisu.
The touch of class? the pistachio grain on the surface for an even more crunchy result.
2 tablespoons pistachio cream
Salt flakes to taste
Coffee to taste
Grain of pistachio to taste
First we prepare the coffee.
Separate the whites from the yolks of 2 eggs and beat the latter well with 2 tablespoons of sugar, keeping the whites aside, which will also be used for the tiramisu.
Add 250g of mascarpone to the whipped eggs, 2 tablespoons of pistachio cream and salt flakes.
At this point, whip the egg whites until stiff with the remaining sugar and add them to the freshly prepared mascarpone cream, always mixing gently from bottom to top.
Transfer the mixture into a sac à poche.
We dip the ladyfingers in the coffee and compose our tiramisu on the plate. We decorate with cocoa and chopped pistachios.