Sicilian Pistachio Tiramisu
85% asli · Italian (Sicilian Twist)
A regional variation of Tiramisu Pistachio, incorporating Sicilian influences by using pistachio paste and potentially a touch of citrus zest for a brighter flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Ladyfingers (Savoiardi)24
- Mascarpone cheese500g
- Eggs (yolks)4
- Granulated sugar100g
- Espresso coffee (strong, cooled)300ml
- Pistachio paste (unsalted)100g
- Pistachios (shelled, unsalted)100g
- Orange zest1 tsp
- Rum or Marsala wine (optional)2 tbsp
- Salt1 pinch
Langkah
- 1
Whisk egg yolks and sugar in a heatproof bowl over a double boiler until pale and thickened. Remove from heat and let cool.
- 2
Beat mascarpone cheese until smooth. Gently fold it into the cooled egg yolk mixture. Stir in the pistachio paste and orange zest until well combined.
- 3
Finely chop 100g of pistachios.
- 4
In a shallow dish, combine cooled espresso, rum (if using), and a pinch of salt.
- 5
Quickly dip ladyfingers into the coffee mixture, one by one, and arrange them in a single layer in the bottom of a serving dish.
- 6
Spread half of the pistachio mascarpone cream mixture over the ladyfingers. Sprinkle with half of the chopped pistachios.
- 7
Repeat with another layer of dipped ladyfingers and the remaining pistachio mascarpone cream.
- 8
Cover and refrigerate for at least 4 hours, preferably overnight.
- 9
Before serving, sprinkle the top generously with the remaining chopped pistachios.
