Tiramisu al pistacchio

A twist on a beloved dessert!

Hello dear readers,

I loooove tiramisu and decided to make one, with the help of my best friend Joé, with a little addition: pistachio. We are big fans of pistachio and try to sneak it in whenever we can.

Ingredients (aims 6 persons):

- 4 egg yolks;

- 3 tbsp sugar;

- 500g (2 cups) mascarpone;

- 1/2 to a whole lemon’s zest;

- 5 tbsp pistachio cream (can be found in Coop supermarket) and more for decoration;

- 4 egg whites;

- a pinch of salt;

- 4 espresso (strong) (if you do not have enough liquid, add a tad more water);

- 2 tbsp amaretto alcohol;

- 300g lady fingers;

- 3 handfuls of chopped raw pistachio and grilled unsalted pistachio nuts.

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Procedure:

1. Beat egg yolks and 2 tbsp sugar with a mixer until color lightens.

2. Add mascarpone, lemon zest and pistachio cream, mix with a spatula. You can add some chopped pistachio here for an added crunch.

3. In another bowl, whisk egg whites with salt until soft peak forms, then add 1 tbsp sugar.

4. Gently add the egg white mixture to the first one.

5. Mix espresso with amaretto.

6. Lightly soak the biscuits one by one in the espresso mixture (1 second), then plate first layer into a big baking dish. Cover the layer with the pistachio mixture and some chopped pistachios. Repeat until you are out of pistachio mixture.

7. Decorate with chopped pistachios and pistachio cream. Refrigerate for a few hours.

Enjoy! Audrey