Pistachio and Orange Tiramisu – Recipe 🧑‍🍳

Pistachio and Orange Tiramisu – Recipe 🧑‍🍳

Ingredients

For the cream: 250g mascarpone cheese; 200ml heavy whipping cream (fresh); 3 to 4 tablespoons pistachio paste or cream; 60g powdered sugar; zest of 1 orange.

For the base and assembly:

1 package of ladyfingers (savoiardi); 100ml warm milk mixed with 1 teaspoon pistachio paste (or mild espresso if you prefer the traditional version); chopped pistachios for garnish; candied orange or coarse orange zest for the top.

For the red berry coulis (base of the dish): 150g red berries (fresh or frozen); 2 tablespoons sugar; 1 teaspoon lemon juice.

👩‍🍳 Preparation Method: Prepare the coulis: In a small saucepan, combine the red berries, sugar, and lemon juice. Cook over low heat until the fruit breaks down and forms a thick syrup. Blend everything with an immersion blender, strain through a sieve to remove the seeds, and set aside in the refrigerator. Make the cream: In a bowl, whip the very cold cream until stiff peaks form. In another larger bowl, lightly beat the mascarpone cheese with the powdered sugar, pistachio paste, and orange zest until smooth. Gently fold the whipped cream into this mixture. Assembly: Quickly dip the ladyfingers into the warm pistachio milk (without soaking them too much). Arrange a layer of biscuits at the bottom of a glass dish or springform pan. Cover the biscuits with half of the pistachio cream and smooth the surface. Repeat the process: add another layer of moistened biscuits and finish with the remaining cream. Chilling: Generously sprinkle the top with the chopped pistachios and orange strips. Refrigerate for at least 4 to 6 hours (ideally overnight) to set. To plate as shown in the image, spread a spoonful of red berry coulis across the bottom of the plate and place a generous slice of the tiramisu on top.