DessertsRecipes

The Ultimate Pistacchio Tiramisù

by Micaela Harrasser

I had some leftover Pandoro from the Christmas time. If you haven’t heard of it before, it’s the cousin of Panettone (the former from Verona, the latter from Milan) – similar base, but without raisins and candied oranges. My favorite for sure, but don’t tell anyone!

What you can do with leftover Pandoro is to use it instead of savoiardi (lady fingers) to make a gorgeous tiramisù! This much beloved dessert, with somewhat unclear origins (although some records trace it to the city of Treviso, near Venice), is a triumph of sweet & rich flavors that you cannot resist. The original recipe of the sauce only contains three ingredients: eggs, sugar and mascarpone. The cookies are dipped in coffee, and the dish is then topped with unsweetened coca powder. Simple yet so effective!

So how can you make this wonder even better? Simple: add some pistacchio spread into the cream to make the ultimate pistacchio tiramisù! What a bomb. And my recipe, with 90g of spread (rich and slightly salted, from Dille & Kamille), does not let the pistacchio overpower the original flavor. Instead, it’s just enough of a hint to make you love it without getting tired of it after just a couple of bites. And the crunchy nuts on top… where is my slice!

[ratings]

The Ultimate Pistacchio Tiramisù

Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 500g mascarpone cheese
  • 4 eggs whites and yolks separated
  • 90g pistacchio spread
  • 4 tbps icing sugar
  • lemon juice a few drops
  • 1/2 pandoro cut in 1/2 cm slices
  • 1 tbsp brandy
  • crumbled pistacchio nuts + rose petals for the topping

Instructions

  1. First, let’s cut the pandoro into thin slices, about ½ cm, and cover the bottom of your dish like you see here:
  2. Divide the egg yolks from the whites and place into two large bowls.
  3. Add the icing sugar to the yolks and immediately mix well, ideally with a whisk.
  4. Add the mascarpone and mix with a wooden spoon until it’s incorporated into the yolks.
  5. Add the pistacchio spread.
  6. Mix well, add the brandy (or other liqueur of choice), mix and set aside.
  7. Add the lemon juice to the egg whites and whisk with an electric hand mixer or stand mixer until you get hard, white peaks.
  8. Add one third of the egg whites to the other mix, and very gently mix with the spatula, going from bottom to top, to incorporate the egg whites without breaking the structure.
  9. Repeat until all egg whites are incorporated.
  10. Add about half of the mix onto the pandoro slices, making sure the whole surface is covered.
  11. Add an additional layer of pandoro, and cover again completely with the leftover sauce.
  12. Sprinkle the crumbled nuts and rose petals on top, and store in the fridge ideally overnight, at least 6h, so that the sauce can solidify.
  13. Enjoy!

Notes

Storage: once made, you can keep it in the fridge for up to two days.

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