Pistachio Tiramisu
Ultra creamy homemade tiramisu. This is our take on a tiramisu, it's not traditional but tastes just as amazing as the classic version of this Italian dessert. Layers of soaked sponge fingers, pistachio paste mascarpone filling, and decorated with even more pistachio paste and chopped pistachios. Heaven on a plate!
Servings 10
Ingredients
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 125 g pistachio paste plus extra to decorate (optional)
- 200 g pack sponge fingers (also known as ladyfingers)
- milk enough to soak the sponge fingers
- chopped pistachios (optional)
Instructions
- In a large mixing bowl, whisk the cream and icing sugar until soft peaks form. Now mix through the mascarpone until just combined. Finally, mix through the pistachio paste.
- Get your chosen serving dish ready - I recommend a 20cm square dish/tin or something of a similar size. Take the sponge fingers and soak each finger in the milk for a couple of seconds on each side, create an even layer of sponge fingers across the bottom of your dish.
- Now spread half the pistachio cream on top. Repeat the previous step, layering the soaked sponge fingers on top of the cream layer, and spread the remaining pistachio cream on top. Decoration is optional: I piped some extra pistachio paste on top of the tiramisu and sprinkled the edges with chopped pistachios.
- Cover and chill the tiramisu in the fridge for at least 6 hours, but up to overnight before serving. It will last in the fridge for up to 3 days - though it's unlikely to last that long!