(A pistachio flavoured version of the famous ‘pick-me-up’ Italian desert!)

Serves 8 (approx.)

The creamy, delicious, world-famous desert has a new brother! Pistachio
has had a rebirth and is a perfectly delicious addition to the Tiramisu
family. This gloriously no-bake dessert is perfectly balanced with luscious mascarpone cream and smooth pistachio cream!

Pistachios are delicious and now you can find them everywhere – how wonderful!
Using crushed pistachios and the cream of pistachio is the perfect combination in our tiramisu. A

decadent, luxurious desert – any time of the year

Ingredients:
2 eggs (room temperature)
 100g caster sugar 
 500g mascarpone 

 Amaretto di saronno liqueur (approx 75ml or more. We like it strong!)
 Approx 36 savoiardi biscuits (sometimes called lady fingers. 2 packets)

 3 tablespoons pistachio cream
 200ml strong black coffee
 25-50g crushed pistachios

Preparing the dish:
Make the base cream mixture:
Separate the egg yolks from the whites.
Whisk the egg whites until stiff peaks

In a separate bowl, whisk the egg yolks, mascarpone and sugar until pale and thick.

Then add the egg white mixture to the mascarpone mixture.
Add 2 tablespoons of the pistachio cream to this mixture and incorporate well.

Make the coffee mixture:
Make your strong black coffee

Add 1 tablespoon of the pistachio cream to the coffee mixture
Add the amaretto and stir well so there are no lumps of the pistachio cream.

Putting your desert together:
Have your deep serving dish approx 30x10cm ready.

Cover the base of your dish with the savoiardi biscuits – ensuring there are no gaps. Slowly
pour/coat each biscuit with the coffee mixture. Wait a minute for the biscuits to absorb the

liquid then add a little more if not all coated.
(not too much or it will be too soggy)

Spoon 1/2 of the cheese/pistachio mixture over the coated biscuits.

Ensure you have smoothed the cream mixture to the edge of the dish to seal the 1 st layer.

Add a second layer of the biscuits, again ensuring there are no gaps.
Add the remaining ½ of the cheese mixture, covering and sealing the layer.
Then top this with the crushed pistachios – sprinkle of make a pattern!

Place your pistachio tiramisu in the fridge for at least 4 hours – even better if left over night.

To serve:

Place on the table and scoop into dishes and serve!
An incredibly rich, delicious desert!
Buon appetito!
Top tip:

This can be made up to 2 days in advance
It can also be made in individual glasses
Remove the alcohol if you prefer an alcohol free version.
Serve with a bottle of our fabulous Terre Di San Vito Apeneste