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Pistachio tiramisu

In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.

173,402 24.6/5 for 5 ratings

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Last modified on: June 2^nd 2013

For 8 people, you will need:

0 250 ml cold coffee
1 100 ml Sugar syrup
2 2 tablespoons whisky
3 250 ml liquid cream
4 250 g Mascarpone
5 90 g caster sugar
6 10 g Vanilla sugar
7 1 egg
8 3 tablespoons Amaretto
9 100 g Pistachio powder or paste
10 24 Finger biscuits
11 10 g powdered cocoa
Total weight: 1,665 grams

Change to the quantities for: 4 people 8 people 16 people 24 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
50 min.	50 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

A few days, protected with food film.

Step by step recipe

Stage 1 - 10 min.

Prepare the soaking syrup: mix 250 ml cold coffee, 100 ml Sugar syrup and 2 tablespoons whisky in a bowl.

Stage 2 - 10 min.

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.

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.

Pour this mixture into the rest of the cream...

Stage 5 - 3 min.

...and fold in gently with a soft spatula to make the pistachio cream.

Stage 6 - 5 min.

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.

Cover with a layer of pistachio cream.

Stage 8 - 5 min.

Add a second layer of soaked biscuits.

Stage 9 - 5 min.

Then another layer of pistachio cream.

Stage 10 - 3 min.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,028 Kcal or 16,864 Kj	73 gr	416 gr	224 gr
201 %	28 %	39 %	34 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
242 Kcal or 1,013 Kj	4 gr	25 gr	13 gr
12 %	2 %	2 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
503 Kcal or 2,106 Kj	9 gr	52 gr	28 gr
25 %	4 %	5 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 8 people : 7.00 €
Per person : 0.88 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Fish petals, vegetables julienne, and beurre blanc, Creamy plum and pear clafoutis, Creamy risotto with vegetables , Chocolate cream with a crunch, irish coffee mousse, ... All
	Cold coffee: You can check-out other recipes which use it, like for example: Chocolate mousse, Tiramisu, New tiramisu, Chocolate cream with a crunch, irish coffee mousse, ... All
	Mascarpone: You can check-out other recipes which use it, like for example: Pea risotto "mantecare", Amandier (gluten-free almond cake), Leek and artichoke tart à la piémontaise, Strawberry, kiwi and mascarpone verrines, Framboisier, ... All
	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: How to glaze a tart , Strawberry sorbet, Strawberry and kiwi fruit salad, Fruit coulis (fruit purée), Chocolate cream with a crunch, irish coffee mousse, ... All

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Your 2 comments or questions on this recipe

Hi, does not really matter, soft peaks is preferable but not mandatory.
Posted by jh march 17^th 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 16^th 2017 at 16:20 (n° 1)

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