About the Recipe
This elegant dessert layers pistachio cream with mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa. Rich, creamy, and subtly nutty, it’s a refined take on traditional tiramisu—perfect for impressing guests or indulging in something special.
Ingredients
2 cups Strong coffee (cold)
4 tablespoons Kahlua Coffee Liquor
300g Lady fingers
Pistachio Cream
500g Mascarpone Cheese
600ml Double Cream
50g Icing Sugar
6 tablespoons Pistachio Cream
1 tablespoon Vanilla Bean Paste
75g Pistachios, crushed
Instructions
Step 1
Begin by making your strong coffee and once brewed mix in Kahlua Liquor. Set aside & allow to cool fully.
Step 2
In a cake mixer, use the whisk attachment to gently whisk the mascarpone cheese for a few minutes, until it goes soft and creamy in texture.
Step 3
Add the icing sugar to the mix and whisk until combined. Follow this with the vanilla bean paste and pistachio cream.
Step 4
Once the cream cheese mix is fully combined, set aside in a different bowl and empty out the cake mixer bowl.
Step 5
In the empty cake mixer bowl, add the double cream and whisk until the cream thickens and is able to be held over your head without falling. Ensure not to over whisk the cream to avoid the cream from becoming grainy in texture.
Step 6
Gently fold the mascarpone cheese mix into the whisked double cream until fully combined. It is important not to beat it to avoid the mixture from going runny.
Step 7
Next, grind the pistachios into a crumb consistency. I prefer to keep it grainy as opposed to a fine dust but either way works.
Step 8
For assembly you require a large tray and all components made so far. Dunk the lady fingers a few at a time in the coffee mix and line the bottom of the tray until covered in the soaked fingers.
Step 9
Follow this up with a layer of the fresh pistachio cream mix. Then add a dusting of the pistachio crumb.
Repeat the process once more, with the lady fingers followed by the cream and finally a dusting of the pistachio crumb.
Step 10
Cover the tray with cling film and leave in the fridge to set preferably overnight or 4 hours at a minimum.