Pistachio tiramisu

INGREDIENTS

25 savoiardi, aka sponge fingers

500g (2 ¼ cups) mascarpone

500ml (2 cups) double/whipping cream

4 egg whites

90g (scant ½ cup) granulated sugar

15g (2oz) icing sugar

180g (6 ½ oz) pistachio paste (available in all Italian delis: 80g (3oz) go into the cream you’re going to make, the other 100g (3 ½ oz) into the coulis)

300ml (1 ¼ cups) Baileys

200ml ( ¾ cup) unsweetened condensed milk

300ml (1 ¼ cups) water

For the decoration

150g (1 ¼ cups) shelled whole pistachios

METHOD

Arrange the pistachios on a baking tray and put them into an oven heated to 160C fan/180C/350F/GM 4 for 10 minutes. The idea is to make them lovely and golden.

Once they are ready, remove the baking tray and set aside.

Now turn to the preparation of the coulis by putting 100g (3 ½ oz) of the pistachio paste, the icing sugar and the condensed milk into a bowl. Combine them to obtain a smooth, glossy cream. Set aside.

Put the Baileys into a bowl with the water (at room temperature) then pop the bowl into the fridge. Whisk the egg whites and the granulated sugar in another bowl using an electric hand mixer (or a hand whisk, if you’re feeling fit).

You’re aiming for an even consistency.

Add the mascarpone and the cream then whisk some more, until the mixture is as smooth as an Olympic ski run.

Add the remaining 80g (3oz) of pistachio paste and beat some more, this time using a rubber spatula.

Now dip your sponge fingers into the cooled bowl of Baileys, on both sides, and then arrange them side by side in a baking dish (designed for around 6 people). Pour half the cream and some of the coulis on top. Scatter over some toasted pistachios, then repeat with a new layer of both the cream and the coulis, finishing off with a lovely crust of toasted pistachios. Put this naughty treat in the fridge for at least 4 hours (all good things come to those who wait).

E buon appetito!

Recipe credit: Big Mamma: Italian Recipes in 30 Minutes: Shower Time Included published by White Lion Publishing.

Photography: Clémentine Passet

BUY RECIPE BOOK HERE ON AMAZON