Description
A creamy, nutty twist on the classic tiramisu, featuring coffee-soaked sponge fingers and a smooth pistachio-mascarpone cream.
Ingredients
Scale
- 100 ml strong coffee
- 200 g savoiardi sponge fingers
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio cream (plus extra to decorate)
- Chopped pistachios (to decorate)
Instructions
- In a large mixing bowl, whisk the cream and icing sugar until soft peaks form.
- Beat together the mascarpone and pistachio cream, then fold into the whipped cream until just combined.
- Pour the coffee into a shallow dish and dip the sponge fingers in it for 1-3 seconds on each side.
- Place a layer of coffee-soaked sponge fingers in a medium-sized dish (about 9 x 13 inches).
- Spread some of the pistachio-cream mix over the sponge layer.
- Repeat the layers until all sponge fingers are used, ensuring the last layer is pistachio cream.
- Pipe lines of pistachio paste on top and create a feathered pattern with a toothpick.
- Cover and chill in the fridge for at least 4 hours or ideally overnight.
- Before serving, let sit for 20 minutes at room temperature and sprinkle with chopped pistachios.
Notes
Whip the cream to soft peaks and avoid overbeating. Use cooled strong coffee for dipping and avoid soaking the sponge too long.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: pistachio, tiramisu, dessert, creamy, Italian dessert, no bake