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Pistachio tiramisu

Name: Pistachio tiramisu
Prep time: 50 min
Total time: 50 min
Yield: 24 people
Cuisine: French
Ingredients: 750 ml cold coffee; 300 ml sugar syrup; 6 tablespoons whisky; 750 ml liquid cream; 750 ml Mascarpone; 270 ml caster sugar; 30 ml vanilla sugar; 3 eggs; 9 tablespoons Amaretto; 300 ml pistachio powder or paste; 72 fingers biscuits; 30 ml powdered cocoa

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

222 K 2× 4.5/5 (6 reviews)

50 min.

Easy

7.10 €

24 people

12 Ingredients

Last modified on: June 2^nd 2013

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For 24 people, you will need:

1 750 ml cold coffee
2 300 ml sugar syrup
3 6 tablespoons whisky
4 750 ml liquid cream
5 750 ml Mascarpone
6 270 ml caster sugar
7 30 ml vanilla sugar
8 3 eggs
9 9 tablespoons Amaretto
10 300 ml pistachio powder or paste
11 72 fingers biscuits
12 30 ml powdered cocoa

Change to the quantities for:

4 people 8 people 16 people 24 people

Change measures:

Metric

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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.

Prepare the soaking syrup: mix 750 ml cold coffee, 300 ml sugar syrup and 6 tablespoons whisky in a bowl.

Stage 2 - 10 min.

Prepare the cream by beating 750 ml liquid cream, 750 ml Mascarpone, 270 ml caster sugar, 30 ml vanilla sugar, 3 eggs and 9 tablespoons Amaretto together.

Stage 3 - 3 min.

Take a little of this cream and mix it with 300 ml 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.

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 recipe	560 RDI=220 %	6,740 RDI=640 %	1,090 RDI=160 %	23,980 RDI=1,200 %	100,410 RDI: 1,200 %
Per 100 g	10 RDI=4 %	130 RDI=10 %	20 RDI=3 %	480 RDI=20 %	2,010 RDI: 20 %
Per person	20 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 24 people : 21.30 €
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.

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The 2 comments already posted 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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