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!
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