Créé avec l’IA
Sicilian Pistachio Tiramisu
50 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- Savoiardi (ladyfingers)200 grams
- Mascarpone cheese200 grams
- Pistachio cream50 grams
- Eggs (large)3 pieces
- Granulated sugar80 grams
- Strong espresso coffee200 ml
- Unsweetened cocoa powder20 grams
Instructions
- 1
Brew 200 ml of strong espresso coffee and let it cool to room temperature.
- 2
Separate the egg yolks from the whites. In a bowl, whisk the egg yolks with 80 grams of granulated sugar until the mixture becomes pale and creamy.
- 3
Add 200 grams of mascarpone cheese and 50 grams of pistachio cream to the yolk mixture. Mix until smooth and well combined.
- 4
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone-pistachio mixture, being careful not to deflate the mixture.
- 5
Quickly dip each savoiardi (ladyfinger) into the cooled espresso coffee, making sure not to soak them too long.
- 6
Arrange a layer of soaked savoiardi at the bottom of your serving dish.
- 7
Spread half of the mascarpone-pistachio cream over the savoiardi layer.
- 8
Add another layer of coffee-dipped savoiardi on top of the cream.
- 9
