Pistachio tiramisu


Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
214 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
Warm apple feuillantines
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
May 28th 2012329 K5 3 hours 9 min.
Sweet pancake rolls from Brittany
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
March 10th 2015250 K4.3 2 hours 20 min.
Frozen nougat
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
November 17th 2024284 K4.5 1 hour 25 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020532 K 44.2 14 hours 30 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1st 2019487 K 23.8 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)

*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