Pistachio tiramisu


Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
215 K 4.5/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: June 2nd 2013
For 8 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Pistachio tiramisu
Prepare the soaking syrup: mix 250 ml cold coffee, 100 ml sugar syrup and 2 tablespoons whisky in a bowl.

Stage 2 - 10 min.
Pistachio tiramisu
Prepare the cream by beating 250 ml liquid cream, 250 g Mascarpone, 90 g caster sugar, 10 g vanilla sugar, 1 egg and 3 tablespoons Amaretto together.

Stage 3 - 3 min.
Pistachio tiramisu
Take a little of this cream and mix it with 100 g pistachio powder or paste (this is easier to mix in if it is already in almost liquid form).

Stage 4 - 1 min.
Pistachio tiramisu
Pour this mixture into the rest of the cream...

Stage 5 - 3 min.
Pistachio tiramisu
...and fold in gently with a soft spatula to make the pistachio cream.

Stage 6 - 5 min.
Pistachio tiramisu
Use a gratin-type dish and arrange the first layer of biscuits in the bottom, after soaking them briefly in the coffee syrup.

Stage 7 - 5 min.
Pistachio tiramisu
Cover with a layer of pistachio cream.

Stage 8 - 5 min.
Pistachio tiramisu
Add a second layer of soaked biscuits.

Stage 9 - 5 min.
Pistachio tiramisu
Then another layer of pistachio cream.

Stage 10 - 3 min.
Pistachio tiramisu
Finish by dusting the top with cocoa powder.

Refrigerate for at least 2 hours.
Remarks
You will notice, I'm sure, how tiramisu always improves on being kept overight in the fridge.
Keeping: A few days, protected with food film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe190 RDI=70 %2,250 RDI=210 %360 RDI=60 %7,990 RDI=400 %33,470 RDI: 400 %
Per 100 g10 RDI=4 %130 RDI=10 %20 RDI=3 %480 RDI=20 %2,010 RDI: 20 %
Per person20 RDI=9 %280 RDI=30 %50 RDI=7 %1,000 RDI=50 %4,180 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Nuts, Gluten
How much will it cost?
  • For 8 people : 7.10 €
  • Per person : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Household cake (Gâteau de ménage)
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
June 15th 2020505 K 25 3 hours 60 min.
Quick stuffed courgettes
Quick stuffed courgettes
This is a relatively rapid way to prepare stuffed courgettes, using ready-made items that you can take out of the fridge or freezer at the last minute (or nearly).
September 17th 201752 K4.4 1 hour 6 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018337 K4 2 hours 30 min.
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22th 2024513 K4.6 1 hour 60 min.
Fish petals, vegetables julienne, and beurre blanc
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31th 2013261 K4 1 hour 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • Hi, does not really matter, soft peaks is preferable but not mandatory.
    Posted by jh march 17th 2017 at 09:01 n° 2
  • Hi - can you let me know what consistency the cream mixture is whipped to (soft peaks? stiff peaks?).
    Posted by maheen march 16th 2017 at 16:20 n° 1

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page