Feast your eyes (and taste buds) on this decadent dessert!
Ingredients:
- 4 egg yolks, from high-quality eggs
- 90g powdered sugar (or cane sugar ground into a powder)
- 250g mascarpone cheese
- 100g pistachio paste or butter
- 500 ml heavy whipping cream
- Brewed coffee, cooled (quantity to preference)
- Rum essence, liqueur, or rum to taste
- 1 package ladyfingers (long biscuits)
- 1 tablespoon unsweetened cocoa powder
- Crushed pistachios for garnish
Instructions:
- Begin with the cream: Whisk the yolks and sugar in a bowl set over a pot of simmering water (a double boiler) until the mixture is thick and pale. Remove from heat and let cool, stirring occasionally.
- Once cooled, gradually incorporate the mascarpone into the yolk mixture, ensuring each addition is well mixed before adding more.
- In a separate bowl, whip the cream to stiff peaks, then gently fold it into the yolk and mascarpone mixture along with the pistachio paste until uniformly combined.
- Flavor your cooled brewed coffee with rum essence, liqueur, or rum, adjusting the amount to suit your taste preferences.
- Assembly starts with a layer of ladyfingers: Briefly dip each biscuit into the coffee mixture, ensuring they are moist but not soggy, and line the bottom of your serving dish.
- Spread a layer of the pistachio cream over the ladyfingers, then add another layer of coffee-dipped biscuits.
- Continue layering with the remaining cream and biscuits if space permits. Aim for a finishing layer of cream on top.
- Chill the tiramisu in the refrigerator for 2-3 hours to firm up.
- Prior to serving, dust the top generously with cocoa powder and sprinkle with crushed pistachios.
Enjoy this sublime twist on the classic tiramisu that’s bound to become a new cherished dessert! Bon appétit!
