Pistachio Tiramisu
with Smooth Pistachio Cream and Sliced Pistachios
Delicious and unbelievably simple to make! Our take on the Italian classic with a mix of everyone's favourite creamy nut paste.
Cals 474 · Prot 6 · Carbs 34 · Fat 35
Family Friendly
60 min
Delicious and unbelievably simple to make! Our take on the Italian classic with a mix of everyone's favourite creamy nut paste.
Cals 474 · Prot 6 · Carbs 34 · Fat 35
Family Friendly
Ingredients
Whipping cream
4*
150 ML
White sugar
50 Grams
Mascarpone cheese
4*
250 Grams
Pistachio cream
2*4*
100 Grams
Water
200 ML
Instant coffee
10 Grams
Lady finger biscuits
5*10*
100 Grams
Sliced pistachios
2*
40 Grams
Allergens
*4 Milk, *2 Tree Nuts, *5 Eggs, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1971 / 474 |
| Fats (g) | 35.1 |
| of which saturated (g) | 12.6 |
| Carbohydrates (g) | 34 |
| of which sugars (g) | 26.6 |
| Fibers (g) | 2.1 |
| Proteins (g) | 5.8 |
| Salt (g) | 0.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Whip cream
- In a large bowl, use a whisk or electric beater to whip the cream and sugar to form stiff peaks.
Tip! Stiff peaks refers to when you remove the whisk or beaters the peak that forms will keep its shape.
2 Mix filling
- In a second large bowl, mix the mascarpone and 3/4 pistachio cream (reserving 2 Tbsp for decorating) until fully combined.
- Add in the whipped cream.
- Then use the whisk or electric mixer to beat again until smooth.
- Set aside.
3 Dip lady fingers
- Boil the measured water.
- In a small bowl, dissolve the coffee in the boiled measured water.
- Leave to cool slightly.
- Once cooled, lightly dip one side of each lady finger biscuit in the coffee, making sure not to let it soak as the biscuits will become soggy.
4 Layer
- Place half of the coffee-dipped lady fingers flat side down, in an even layer at the bottom of a 20 x 15 cm baking dish.
- Evenly spread over half of the pistachio mascarpone cream mixture.
- Top with the remaining biscuits to create the second layer.
5 Refrigerate
- Spoon the rest of the mascarpone cream mixture on top of the biscuits.
- Smooth the top using the back of a knife or spatula.
- Refrigerate for a minimum of 40 min.
- Spoon the rest of the pistachio paste into a piping bag or sandwich bag.
- Snip off a small bit at the end.
- Pipe vertical lines over the surface of the dish and use a skewer or sharp knife to drag the lines in opposite directions.
Tip! For better results, prepare the Tiramisu the night before and leave to set overnight.
6 Serve
- Just before serving, top with pistachio slices.
- To slice, lightly warm a knife using some hot water.
- Remove from the fridge 10-15 min before serving the Pistachio Tiramisu.
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