A sophisticated variation on the Classic Tiramisù, with the addition of velvety pistachio cream.
200 ml/¾ cup milk
1 tablespoon brandy (or other liqueur of your choice)
3 UK large/US extra-large eggs, separated
250 g/9 oz. mascarpone
100 g/½ cup granulated sugar
100 g/3½ oz. pistachio cream (available to buy in a jar), plus extra to finish
200 g/7 oz. savoiardi sponge fingers/lady fingers
50 g/2 oz. shelled pistachios, finely chopped
a small rectangular dish or pan, approx. 20 x 31 cm/8 x 12 inches
SERVES 6
Preparing the milk mixture In a bowl, mix the milk with the brandy or liqueur. Set aside.
Making the mascarpone mixture In a mixing bowl, beat the egg yolks with the granulated sugar until the mixture becomes pale and creamy. Add the mascarpone and pistachio cream to the egg yolk mixture. Mix until smooth and well combined.
Beating the egg whites Place the egg whites in a clean, dry bowl. Using clean beaters, whip the egg whites until they form stiff peaks.
Combining the mixtures Gently fold the beaten egg whites into the mascarpone-pistachio mixture until fully incorporated.
Assembling the tiramisù Quickly dip half the savoiardi sponge fingers into the milk and brandy mixture, ensuring they are moistened but not soggy. Arrange in the bottom of a serving dish. Spread half the mascarpone-pistachio mixture over the layer of sponge fingers. Repeat with another layer of dipped fingers and top with the remaining mascarpone mixture. Smooth the top with a spatula.
Chilling Cover the dish with cling film/plastic wrap and refrigerate for at least 4 hours, or overnight to allow the flavours to meld and the tiramisù to set.
Finishing and serving Just before serving, drizzle with extra pistachio cream and sprinkle over the chopped pistachios. Cut into squares and serve chilled.
This recipe is from Napoli on the Road. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.