1 hour approx
Tiramisu is my husband’s favourite dish. He also loves pistachios. I prepared this recipe for his last birthday and he loved it so much, that I decided to write it for the Blog. This Tiramisu is based on the classic Tiramisu recipe we always prepare at home plus this pistachio paste. You can use this paste also for other dishes. I hope you can recreate this recipe at home and share your results.
For the Pistachio paste:
- 100 g unsalted pistachios
- 1/5 litre warm water
- 2-3 tbsp sunflower oil
For the Tiramisu:
- 500 g Mascarpone
- 2-3 eggs
- 100 g sugar (40 g in the milk & 60 g in the mascarpone)
- 60 ladyfingers approx.
- 250-300 ml milk
- 1 tsp Amaretto
- 1 tbsp unsalted pistachios
For the pistachio paste:
- Put the pistachios on a bowl with approx. 1/2 litre warm water. Let them rest for approx. 1 hour. Peel the pistachios (this will help your paste to look greener) and let them dry overnight or dry them in the oven on a baking tray for a few minutes at 50°C (the pistachios have to be completely dry before you can continue with the next steps).
- Blend the dried pistachios on a food processor or a blender. Keep 1 tbsp of the ground pistachios for the decoration. Add now 1 tbsp of sunflower oil and blend. The ground pistachios will slowly turn into a kind of paste texture. I used up to 3 tbsp of sunflower oil. If you want the pistachios paste to be more like a “pistachios butter”, you need to add more oil and keep blending.
*You can make this paste the day before, so it’s ready when you want to prepare the Tiramisu.
*This pistachios paste can be used in sweet as well as savoury dishes. It lasts many days if you keep it in a closed food container.
For the Tiramisu:
- Use a small bowl or soup plate to mix the milk with 40 g of sugar. Add 1 tsp Amaretto. Stir until the sugar it’s completely dissolve. *You can use warm milk if you want so the sugar can dissolve easily.
- Mix on a bowl the Mascarpone with 60 g of sugar. Use a whisk, a hand mixer or a kitchen machine for this step. Add now the eggs, one by one. You might need 2 or 3 eggs, it will depend on how big the eggs are. I used for this recipe 2,5 eggs (I beat the last egg and used half of that mixture). You don’t want the Mascarpone cream to get too fluid. Add now some of the pistachio paste and mix. Use as much of the paste as you want. I added 75 g of the pistachios paste. That way the cream had enough pistachio taste without losing the Mascarpone flavour.
- Choose the form you want to prepare the Tiramisu (dessert glasses or a bigger form). Soak the ladyfingers one by one for some seconds in the milk and put them one next to the other, forming one layer of them on your form. Add now a thin layer of the Mascarpone cream over them and repeat this step until you use all the ladyfingers and the Mascarpone cream. *You have to finish the Tiramisu with a thicker layer of the Mascarpone cream, so make sure you keep enough cream for the end.
- Use the tbsp of ground pistachios to decorate the Tiramisu.
Tiramisu always tastes better if you let it rest for some hours/overnight on your fridge.