Pistachio Tiramisu Recipe, by Edd Kimber
by Edd Kimber
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Easy
If you’re the baker in your friendship group, there is something that goes unsaid. Each and every one of your friends is secretly hoping you’ll arrive at their house holding a dessert. This twist on a classic tiramisu is made in a loaf tin, making it incredibly easy to transport – and, therefore, a great choice when you’re the designated dessert person. This tiramisu is made with white chocolate and pistachio, both of which work incredibly well with coffee. For the boozy element I’ve used amaretto, as the nuttiness boosts the flavour of the pistachios and also complements the coffee flavour.
Recipe from Chocolate Baking, by Edd Kimber published by Quadrille
Ingredients for Pistachio Tiramisu Serves: 6
- 100g pistachios
- 100g white chocolate, roughly chopped
- 3 large eggs, separated
- 50g caster sugar
- 250g mascarpone
- 75g pistachio cream (Note: The pistachio cream used here is akin to a pistachio Nutella. Unlike pure pistachio pastes or praline paste, it is made with a combination of pistachios, sugar and oil (sometimes with the addition of milk powder and an emulsifier such as sunflower lecithin). The best versions tend to be made with 45% pistachios.)
- ½ teaspoon vanilla bean paste
- pinch fine sea salt
- 125ml whipping cream
- 150ml espresso or strong black coffee
- 75ml amaretto liqueur
- 150g (roughly 20 sponge fingers) savaoirdi sponge fingers (ladyfingers)
How to Make Pistachio Tiramisu
- Line a 450g loaf tin with a double layer of cling film, so that the entire inside of the tin is lined and the excess hangs over the sides. Add the pistachios and chocolate to the bowl of a food processor and briefly pulse until they resemble coarse breadcrumbs. This can also be done simply with a knife, should you prefer.
- Put the egg yolks and sugar in a large bowl, place over a pan of simmering water and whisk constantly until thick and pale, 2–3 minutes. The finished texture should resemble a homemade mayonnaise. Remove the bowl from the heat and whisk through the mascarpone, pistachio cream and vanilla. Set aside.
- In a separate bowl, whisk the egg whites and the salt until the meringue holds soft peaks. Add the cream to a large bowl and whisk until it holds soft peaks.
- Add the whipped cream to the mascarpone mixture and fold together. Fold the meringue through the mascarpone cream mixture in three additions, trying to keep it as light as possible.
- Pour the coffee and amaretto into a shallow bowl. Sprinkle a third of the pistachio/chocolate mixture into the bottom of the loaf tin. Spread a thin layer of the mascarpone cream atop the pistachio layer, then add a layer of sponge fingers, dipping them briefly into the coffee mixture first. Spoon just under half of the remaining cream atop the sponge finger layer and spread into an even layer. Repeat the layering of pistachios/sponge fingers/cream a second time. Finish by spreading the last portion of cream on top and sprinkling over the final third of the pistachio mixture.
- Wrap the tiramisu with the overhanging cling film, so that it is fully sealed in the tin. Refrigerate for at least 4 hours.
- To serve, unwrap the top layer of cling film so the base of the tiramisu is exposed. Carefully invert the tiramisu onto a serving platter and peel away the remaining cling film.
- Kept refrigerated, the tiramisu will keep for 2–3 days.
About the author
Edd Kimber is a bestselling food writer and baker from London. He is the author of multiple books, including the critically acclaimed One Tin Bakes and the Sunday Times bestseller, Small Batch Bakes. Edd writes for numerous publications including as a columnist in Olive Magazine and Bake From Scratch.
