Nutty Tiramisu (Print Version)
# Ingredients:
→ Base
01 -
100ml hot robust coffee, freshly made
02 -
200g savoiardi (crisp ladyfinger cookies)
→ Pistachio Cream
03 -
75g sugar powder
04 -
300ml thick cream for whipping
05 -
100g paste of pistachios (keep some extra for topping)
06 -
250g cheese of mascarpone type
→ Decoration
07 -
Finely diced pistachios
# Instructions:
01 -
In a spacious container, beat the sugar powder with thick cream until soft peaks form. Then gently fold the cheese and pistachio paste into this mixture, stirring just enough to blend everything without overdoing it.
02 -
Add your hot coffee to a flat dish. Dunk the savoiardi briefly on each side for a moment or two. You need them damp with coffee but still sturdy.
03 -
Arrange your coffee-soaked cookies across the base of your dish. Top them with a smooth layer of your pistachio cream mix.
04 -
Continue making levels with wet cookies and nutty cream until all ingredients are gone. Make sure your final top is cream. How many layers you get will change based on your container.
05 -
Squeeze lines of pistachio paste across the top cream layer using a food bag. Pull a toothpick across these lines in alternating ways to make a pretty pattern. Let it sit in your fridge for at least 6 hours or better yet, leave it overnight.
06 -
Remove your dessert from cooling about 20 minutes before eating. Right before you serve it, scatter some chopped nuts on top for more taste and texture.
# Notes:
01 -
Dip your cookies super fast or they'll turn mushy.
02 -
Letting it cool for 6+ hours makes everything taste way better together.
03 -
You can fix this treat up to 2 days ahead if you want.