Presentation

King of Italian pastry, here the tiramisu it is enriched with the fresh and enveloping flavor typical of Southern Italy.
The procedure for preparing the Tiramisu With pistachios it is exactly what was expected original recipe: egg yolks and whites whipped separately; the mascarpone to thicken and the sugar to flavour. Absolutely no cream for the classic tiramisu, regardless of what some amateur pastry chefs say.

The extra touch, in this recipe, is given by the pistachio cream, preferably pure and coming directly from Bronte, in Sicily.

The pistachio tiramisu presents itself, here, with an elegant and composed appearance, different from the classic pan that crowns Sunday lunch or the most delicious birthdays. Just a few ingredients and a piping bag are enough to create an original dessert, tasty and surprising with every bite.

Tiramisu With pistachios

There Pistachio cream it should be combined with the mascarpone mixture, egg yolks and sugar; the egg whites whipped separately will serve to give body to the soul of the tiramisu.

The touch of class? chopped pistachios on the surface for an even crunchier result.

Ingredients

• 2 eggs
• 250g mascarpone
• 100g sugar
• 2 tablespoons pistachio cream
• Flaked salt to taste
• Ladyfingers to taste
• Coffee to taste
• Cocoa to taste
• Pistachio grain to taste

Method

First let’s prepare the coffee.

Separate the egg whites from the yolks of 2 eggs and whisk the latter well with 2 tablespoons of sugar, keeping the egg whites aside, which will also be used for the tiramisu.

Add 250g of mascarpone to the whipped eggs, 2 tablespoons of pistachio cream and flaked salt.

At this point, whip the egg whites with the remaining sugar until stiff peaks form and add them to the freshly prepared mascarpone cream, stirring gently from bottom to top.

We transfer the mixture into a piping bag.

We dip the ladyfingers in the coffee and compose our tiramisu on the plate. We decorate with cocoa and chopped pistachios.