Pistachio Tiramisu Recipe
Love Tiramisu? Try this Pistachio Tiramisu recipe for a Sicilian twist on the traditional recipe. You won't regret it!
Equipment
- Small or large casserole We made a small one but you can double or triple the recipe.
- medium bowl
- mocha pot or you can buy a single or double shot espresso
- 2 tablespoons
Ingredients
- 250 gr Mascarpone 1 container
- 12 Savoiardi or lady fingers biscuits
- 1 espresso about 30 ml
- 1 bowl milk regular is fine
- 2 tbsp Belmorso 45% Sicilian Pistachio Spread or this unsweetened one Belmorso Sicilian 100% Pistachio Butter
- 1 handful Pistachio nuts without the shell
- Chocolate spread, melted chocolate, cocoa powder, or shredded chocolate for topping I used a tablespoon nutella but I suggest dark chocolate, if you like it - either powdered or grated.
Instructions
- Add the espresso to your bowl with milk and mix well. Heat it for 30 seconds in the microwave, so it's warm but not piping hot.
- Chop your pistachios with a knife.
- Choose your casserole. If you prefer, you can also make two portions into large dessert glasses. That's how I usually make my healthy tiramisu portions.
- If you want, you can sweeten your mascarpone with some white table sugar. I didn't.
- Gather all the rest of the ingredients and you are ready to assemble the tiramisu.
- Start dipping the first layer of lady fingers into the coffee milk. Layer them on the bottom of the casserole.
- Spread one tablespoon of Belmorso Pistachio spread on top of the lady fingers, or you can drizzle it instead.
- Top with half the mascarpone.
- Repeat one more layer of dipped lady fingers, pistachio spread, and mascarpone.
- Finish with the final layer of dipped lady fingers.
- Top with more pistachio spread drizzle.
- Add the chopped pistachios.
- Add the powdered cocoa or grated dark chocolate; you can also add drizzled or melted chocolate of your choice.
- Refrigerate for at least 2 hours before enjoying.