This pistachio tiramisu trades cocoa for a rich, nutty pistachio profile while keeping the espresso backbone everyone loves. The secret is a double layer of pistachio flavour: pistachio cream folded into the filling and pistachio gourmet sauce drizzled on top just before serving.
Ingredients (Serves 6)
• 250 g mascarpone
• 80 g Chef Ceber 20% Pistachio Cream
https://chefceber.com/products/pistachio-cream
• 200 ml heavy cream
• 3 egg yolks
• 60 g sugar
• 200 ml strong espresso, cooled
• 1 pack ladyfingers
• 50 g W34 White Couverture 34%, grated
https://chefceber.com/products/couverture-chocolate
• Premium 10% Pistachio Gourmet Sauce
https://chefceber.com/products/gourmet-sauce
(for finishing)
Method
1. Make the sabayon
Whisk the egg yolks and sugar over a bain-marie until pale, thick, and airy. Remove from the heat and allow to cool completely.
2. Prepare the cream filling
Beat the mascarpone with the pistachio cream until smooth. Fold in the cooled sabayon, then gently fold in the heavy cream whipped to soft peaks.
3. Soak the ladyfingers
Dip each ladyfinger briefly into the cooled espresso — about one second per side. Avoid oversoaking.
4. Layer
Arrange a layer of soaked ladyfingers in the dish, spread over a layer of pistachio cream, and repeat once more. Finish with a smooth layer of cream on top.
5. Chill
Refrigerate for at least 6 hours, though overnight will give the best texture and flavour.
6. Finish and serve
Top with finely grated white couverture and drizzle with Premium 10% Pistachio Gourmet Sauce just before serving.
Chef’s Tip
Grate the white couverture straight from the fridge for delicate, even chocolate shavings.
