Pistachio Tiramisu

Pistachio Tiramisu with Absolutely Nuts 20% Pistachio Cream

Ingredients (serves 8–10)

• 250 g mascarpone (room temperature)

• 250 ml heavy cream (chilled)

• 120 g Absolutely Nuts Pistachio Cream (20%)

• 80 g powdered sugar (adjust to taste)

• 250 g Savoiardi (ladyfinger biscuits)

• 200 ml espresso (or very strong coffee), cooled

• 30 ml pistachio liqueur (or Amaretto / Frangelico, optional)

• 50 g roasted pistachios, finely chopped (for topping)

• White chocolate shavings (optional, for garnish)

Method

1. Prepare the cream

   • In a mixing bowl, whip the chilled heavy cream to soft peaks.

   • In another bowl, beat mascarpone with the pistachio cream and powdered sugar until smooth and fluffy.

   • Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.

2. Coffee soak

   • Mix cooled espresso with pistachio liqueur (if using).

   • Quickly dip ladyfingers one at a time (do not soak too long or they’ll fall apart).

3. Layering

   • Spread a thin layer of pistachio cream mixture on the bottom of a glass dish.

   • Add a layer of dipped ladyfingers.

   • Spread a generous layer of pistachio cream.

   • Repeat the layers until the dish is full, finishing with cream on top.

4. Chill

   • Cover and refrigerate for at least 4 hours (overnight is best for flavor).

5. Finish & serve

   • Before serving, sprinkle with finely chopped pistachios.

   • Optionally, add white chocolate shavings or a drizzle of pistachio cream for extra richness.