Pistachio tiramisu


Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
228 K 4.5/5 (6 reviews)468528
Grade this recipe:
Keywords:
Last modified on: June 2nd 2013
For this recipe: Printable Follow
For 8 people, you will need:

Change to the quantities for:
Change measures:
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 : Stage 1
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 : Stage 2
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 : Stage 3
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 : Stage 4
Pour this mixture into the rest of the cream...

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

Stage 6 - ⌛ 5 min.
Pistachio tiramisu : Stage 6
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 : Stage 7
Cover with a layer of pistachio cream.

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

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

Stage 10 - ⌛ 3 min.
Pistachio tiramisu : Stage 10
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.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
Proteins CarbohydratesFats CaloriesEnergy
Per 100 g11 g RDI=17 %134 g RDI=51 %21 g RDI=30 %480 kcal RDI=24 %2,010 kJ RDI=24 %
Per person23 g RDI=36 %280 g RDI=106 %45 g RDI=62 %999 kcal RDI=50 %4,184 kJ RDI=50 %
Whole recipe186 g RDI=286 %2,246 g RDI=848 %361 g RDI=495 %7,994 kcal RDI=400 %33,471 kJ RDI=400 %
Whole recipe
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
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
News list of cooking-ez.com

Sign up to receive the latest recipes, next batch due to be sent on 2026-05-17

I am not a leaving thing
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 - 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° 2
  • Hi, does not really matter, soft peaks is preferable but not mandatory.
    Posted by jh Auteur march 17th 2017 at 09:01 n° 1

Follow this recipe

Receive an e-mail as soon as this recipe is modified or receives a new comment.

I am not a leaving thing
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