PISTACCHIO TIRAMISU’

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Tiramisù with a Twist

Level: easy

 

 

 

Recipe Ingredients:

18 Vicenzovo ladyfingers

3 egg yolks

125 g of sugar

250 g of mascarpone cheese

A half-litre of fresh cream

50 g of chopped pistachios

50 g of pistachio cream

1 glass of milk

1 small glass of Marsala wine

 

PREPARATION:

Beat egg yolks and sugar, then add the mascarpone cheese and blend the mixture until you will obtain a quite stable cream. Whip the cream in another bowl. Blend the two mixtures delicately and let them stand in the refrigerator for 30 minutes. Divide the mascarpone cheese cream into two parts and add the pistachio cream to one of them.

Mix milk and Marsala wine with a fork and dip the Vicenzovo. Cover the bottom of each glass with a layer of Vicenzovo, continue with a layer of pistachio cream, add another layer of Vicenzovo and finish with the mascarpone cheese cream. Finally, sprinkle with chopped pistachios. Keep them in the refrigerator for at least 3 hours. Just before serving, add a little more chopped pistachios.

PREP: 20M
COOK: No-cook recipe
SERVING: 6
AUTHOR: Matilde Vicenzi

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