1,479 easy and fully explained recipes, with +66K photos and 78 videos

Pistachio tiramisu

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

211 K 2× 4.5/5 (6 reviews)

50 min.

Easy

7.10 €

8 people

12 Ingredients

Last modified on: June 2^nd 2013

For this recipe: I want to make it (292×) I made it (306×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 8 people, you will need:

1 250 ml cold coffee
2 100 ml sugar syrup
3 2 tablespoons whisky
4 250 ml liquid cream
5 250 g Mascarpone
6 90 g caster sugar
7 10 g vanilla sugar
8 1 egg
9 3 tablespoons Amaretto
10 100 g pistachio powder or paste
11 24 fingers biscuits
12 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

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 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.

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	190 RDI=70 %	2,250 RDI=210 %	360 RDI=60 %	7,990 RDI=400 %	33,470 RDI: 400 %
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 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

Cannelés

Cannelés are a speciality from the French city of Bordeaux. These delicious little cakes have a crunchy exterior and a soft centre.
December 16^th 2012110 K5 1 day 1 hour 30 min.

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27^th 2020320 K5 2 hours 25 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21^th 2017416 K3.5 15 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017463 K4.2 2 hours 15 min.

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17^th 2018418 K 24.3 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.