Pistachio Tiramisu
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INGREDIENTS
Biscotti:
- 5 eggs
- ⅔ cup/130 grams sugar
- 1 cup/140 grams flour
- 3 tablespoons/30 grams cornstarch
- ~⅓ cup/80 grams powdered sugar
- 2 cups milk for soaking the biscotti
Cream:
- 7 ounces/200 grams mascarpone cheese
- 1¾ cups/400 milliliters heavy whipping cream
- ½ cup/100 grams sugar
- 2 tablespoons instant vanilla pudding
- 2 tablespoons pistachio paste
Topping:
- ¼ cup/50 grams ground pistachios
Ganache:
- 5.3 ounces/150 grams white chocolate
- 4 tablespoons/60 milliliters heavy whipping cream
- 1 tablespoon pistachio paste
INSTRUCTIONS
Biscotti:
- Begin by separating the egg whites and yolks into two separate bowls. Place the egg whites in a mixing bowl and add a pinch of salt. Utilize a balloon whisk attachment to beat them while gradually incorporating half of the sugar over approximately 7 minutes, until stable peaks form. In the bowl containing the yolks, add the remaining sugar and whisk thoroughly for a few minutes until a light and frothy texture emerges. Combine these mixtures using gentle folding motions until a smooth batter is achieved. Introduce the flour and corn flour, and continue folding until fully incorporated.
- Preheat the oven to 355°F (180°C) using the turbo mode, and line a sheet pan with parchment paper. Transfer the prepared batter into a piping bag fitted with a wide round nozzle. Proceed to pipe biscotti that are 4 ¼ inches (4 millimeters) long onto the sheet pan. Apply a generous dusting of powdered sugar and bake for approximately 12 minutes. Once baked, remove them from the oven and allow them to cool.
Cream:
- To make the creams, combine the mascarpone cheese, heavy cream, and sugar in a mixing bowl. Beat the mixture until a creamy texture is achieved. Incorporate the pistachio paste and pudding mix, continuing to mix until well combined.
- Prepare a bowl of milk for soaking the biscotti. Arrange the soaked biscotti in a rectangular mold, creating a uniform layer. Evenly spread half of the cream on top, and then generously sprinkle with ground pistachios. Soak another layer of biscotti in milk and position them beside the first layer. Spread the remaining cream on top, ensuring even distribution. Allow the mold to set in the refrigerator for an hour.
Ganache:
- Melt the white chocolate and heavy cream in the microwave until a smooth consistency is achieved. Integrate the pistachio paste and thoroughly combine. Proceed to pour the ganache over the cake, ensuring an even spread. Top the cake with a sprinkle of ground pistachios for decoration. Place the cake in the refrigerator for at least 3 hours to allow it to set. Afterward, it can be served.
MY NOTES
FAQ
What sets Pistachio Tiramisu apart from traditional Tiramisu?
The key difference is the use of pistachio flavors instead of coffee. Pistachio tiramisu uses pistachio paste or crushed pistachios in the cream layer, offering a unique and nutty twist on the traditional coffee-flavored tiramisu.
Can I make Pistachio Tiramisu without alcohol?
Absolutely! This recipe does not include alcohol in it.
What’s the purpose of soaking the biscotti?
Soaking the biscotti is essential to soften them and infuse them with flavor. In pistachio tiramisu, soaking imparts both the pistachio flavor and moisture needed for a balanced texture.
Can I use store-bought pistachio paste or should I make it from scratch?
You can use store-bought pistachio paste to save time and effort. However, if you prefer a homemade touch, making your own pistachio paste is an option too. Here’s how you can do it in a simple way:
Ingredients: 1 cup unsalted and roasted pistachios, shells removed
Instructions: Blend on high in a food processor until the pistachios turn into a coarse mixture. Stop and scrape the sides as needed. Continue blending until the mixture becomes paste-like, around 5-7 minutes. You can blend more for smoother paste or less for a chunky texture. Transfer the paste to a jar. Seal and refrigerate for a few weeks.
How do I store the cake?
To properly store the pistachio tiramisu cake, refrigeration is essential. Place the cake in an airtight container or cover it with plastic wrap before placing it in the refrigerator. This prevents moisture loss and ensures the flavors remain intact. Store the cake away from strong-smelling foods to avoid flavor transfer. Consume the cake within 3-4 days for the best taste and texture. Keep in mind that the ganache topping might firm up when chilled, but it will soften again as the cake warms to room temperature. Refrigeration safeguards the cake’s freshness and maintains its quality due to its cream-based components.
