Kevin’s Pistachio Tiramisu
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Equipment
- 6 cocktail glasses from Meadows and Byrne
- 1 paddle server from https://www.meadowsandbyrne.com/paddle-server-mango-wood.html
Ingredients
- 150 g strong espresso cooled
- 150 g caster sugar
- 4 tbsp Amaretto liqueur
- 4 tbsp marsala wine
- 3 eggs separated
- 3 tbsp Pistachio paste
- 500 g mascarpone cheese
- 200 ml cream lightly whipped
- 40 sponge ladyfinger biscuits
- Unsweetened cocoa powder to dust
- To decorate; optional
- 50 g pistachio crushed
- A few edibles flowers
Method
- Place the cold coffee in a bowl and add 2 tablespoons of the Amaretto and 2 tablespoons of marsala wine.
- In a separate bowl, beat together the egg yolks and sugar for about three minutes until thick and pale. Add the pistachio paste, mascarpone and beat until well combined.
- Next, gently fold in the whipped cream.
- In a separate bowl, beat the egg whites until soft peaks form. Again, fold gently into the cream mixture.
- Add the remaining 2 tbsp Amaretto liqueur, and 2 tbsp marsala wine taking care not to lose the volume.
- Dip enough biscuits into the coffee mixture for about two to three seconds to create a base on each serving cocktail glasses. Dust with cocoa powder, then spoon some pistachio cream to halfway up the glasses.
- Dip again enough biscuits to create another layer in the glasses, dust of cocoa powder and cover with the rest of the pistachio cream.
- Smooth the surface and give a final dusting to the top with the cocoa powder. Refrigerate for one hour minimum or overnight until firm.
- When ready to serve, add one more dusting of cocoa powder, crushed pistachios and a few flower petals if desired.
- Serve within one day.
