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Pistachio tiramisu recipe from of 04-04-2016 [Updated on 08-08-2017]
The pistachio tiramisu is another delicious variant of the classic tiramisu. Always prepared with a base of ladyfingers and a very delicate mascarpone cream, but with the addition of a delicious pistachio cream that makes it a truly special dessert. My house liked it so much, and I'm sure if you try it, you won't be disappointed! I have prepared comfortable single portions of pistachio tiramisu by assembling the dessert directly in glass jars, eating it like this is even more fun, don't you think? After a week of vacation, today I returned to the office, wake up early, services, the races to take Elisa to school, the thousand thousand unread emails accumulated on the desk ... a shock in practice;) Okay, come on, I'll leave you at recipe today and I put myself under, I'm sure this day will fly;) Basins!
How to make pistachio tiramisu
(here the recipe for the pistachio cream)
Beat the eggs with the yolks for 8-10 minutes, until the mixture is very swollen and fluffy.
Add the mascarpone and pistachio cream and mix.
Beat the egg whites until stiff
Then add them to the mixture and mix gently, with a spatula, with a movement from the bottom up, being careful not to disassemble them.
Warm the milk and flavor it with baileys and vanilla, then quickly pass the ladyfingers, one at a time, and start assembling the tiramisu: create a first layer of ladyfingers, breaking them if needed to cover the base.
Add a layer of cream a few drops of chocolate and repeat: first the wet ladyfingers, then the cream and finally the chocolate.
Finish with a third layer of ladyfingers and cream, then leave in the fridge for at least 4 hours.
Garnish with chopped pistachios and chocolate chips and serve your pistachio Tiramisu.