Pistachio Tiramisu

Method7 steps · about 8 hr 20 min

1. 1

   Step 1: Brew 160 ml espresso or strong coffee and mix it with all 120 ml milk in a wide dish suitable for dipping the Savoiardi. Set the coffee-milk mixture aside.

   Uses 160 ml freshly brewed espresso or strong coffee · 120 ml whole milk

2. 2

   Step 2: Put the 2 egg whites in a clean medium bowl and the 3 egg yolks in a separate large bowl. Keep yolk out of the whites so they can whip properly.

   Uses 2 large egg whites · 3 large egg yolks

3. 3

   Step 3: Using clean electric beaters, whisk the egg whites until frothy. Add 3 tablespoons of the caster sugar one tablespoon at a time, then whisk until stiff and glossy.

   Uses Separated egg whites · 3 tablespoons sugar for the egg whites

4. 4

   Step 4: Using the same beaters after whipping the whites, whisk the egg yolks with the remaining 2 tablespoons sugar until thick and pale, about 5 minutes. Add all 500 g mascarpone and 200 g prepared sweet pistachio cream, and whisk until thick and combined.

   Uses Separated egg yolks · Remaining 2 tablespoons sugar for the yolks · 500 g mascarpone · 200 g prepared sweet pistachio cream

5. 5

   Step 5: Gently fold half the whipped egg whites into the pistachio-mascarpone mixture, then fold in the remaining half. Keep the mixture airy while combining it fully.

   Uses First half of the whipped whites · Remaining half of the whipped whites · Pistachio-mascarpone yolk mixture

6. 6

   Step 6: Use a dish about 11 × 9 inches and at least 2 inches deep. Briefly dip enough Savoiardi in the prepared coffee-milk mixture to cover the bottom in one even layer, just a couple of seconds per biscuit. Spread over half the airy pistachio filling. Make a second layer with the remaining biscuits, dipped in the coffee-milk mixture, and finish with the remaining half of the filling. Refrigerate for at least 8 hours, preferably overnight.

   Minimum tiramisu chill · 480 minUses Coffee-milk mixture used for dipping, as needed · Savoiardi needed for the first layer · Remaining Savoiardi for the second layer · First half of the pistachio filling · Remaining half of the pistachio filling

7. 7

   Step 7: Just before serving, pulse all 70 g pistachios to fine crumbs and sprinkle them evenly over the chilled tiramisu. Cut into 8 portions. Keep leftovers covered in the fridge for up to 3 days.

   Uses 70 g shelled, raw unsalted pistachios for topping · Chilled layered pistachio tiramisu