Pistachio Espresso Tiramisu Pistachio Espresso Tiramisu
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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 500 g Mascarpone
  • 5 Heaped tablespoon Whipped Cream
  • 1½ tbsps Pariani Pasta Di Pistacchio Siciliano
  • 1 Heaped teaspoon Icing Sugar
  • 1 Cup of Black Sweetened Coffee
  • 50 ml Kahlua
  • 10 Sponge Fingers
  • Coco Powder
  • 2 tsps Vanilla Bean Paste
  • Good Quality Chocolate of your choice.
Pistachio Espresso Tiramisu

My wife and I were lucky enough to travel to Rome this year and we came across a tiny shop called "Two Sizes" who made the most incredible Tiramisu served in espresso and coffee cups. My favourite was one that contained a beautiful pistachio cream. This is my version with a huge nod to Two Sizes.

  1. To a large mixing bowl add your mascarpone. Beat it gently with a spoon then add the pistachio cream, icing sugar and vanilla bean paste. Mix well to ensure all the ingredients are evenly spread.
  2. Whip up the double cream then fold in each tablespoon to the mascarpone. Give it a little taste and if you'd like it a little sweeter add more icing sugar. Cover and place in the fridge.
  3. Make your coffee. If you have it available to you then use a double espresso topped up with hot water. Add a teaspoon of sugar and 50 ml of Kahlua.
  4. Take your sponge fingers and place on a plate. Once the coffee is completely cooled pour it over the fingers. Turn them over a few times until they start to soften. Pout off the excess coffee and allow to sit for 2-3 minutes.
  5. Time to assemble. Take your 8 espresso cups and place a little piece of the sponge finger in the bottom. Fill a piping bag with your mixture and then cover with a layer of the mascarpone. Add another piece of the sponge finger then another layer of mascarpone so that the mixture goes slightly higher than the top of the cup.
  6. Run a knife under a hot tap then carefully smooth over the top of the Tiramisu. Finally with a sieve dust over some coco powder. Garnish with a few shavings of chocolate then if you have the discipline pop them back in the fridge until its dessert time.
Pistachio Espresso Tiramisu Pistachio Espresso Tiramisu
favorite
print
like
Pistachio Espresso Tiramisu

My wife and I were lucky enough to travel to Rome this year and we came across a tiny shop called "Two Sizes" who made the most incredible Tiramisu served in espresso and coffee cups. My favourite was one that contained a beautiful pistachio cream. This is my version with a huge nod to Two Sizes.

Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 500 g Mascarpone
  • 5 Heaped tablespoon Whipped Cream
  • 1½ tbsps Pariani Pasta Di Pistacchio Siciliano
  • 1 Heaped teaspoon Icing Sugar
  • 1 Cup of Black Sweetened Coffee
  • 50 ml Kahlua
  • 10 Sponge Fingers
  • Coco Powder
  • 2 tsps Vanilla Bean Paste
  • Good Quality Chocolate of your choice.
  1. To a large mixing bowl add your mascarpone. Beat it gently with a spoon then add the pistachio cream, icing sugar and vanilla bean paste. Mix well to ensure all the ingredients are evenly spread.
  2. Whip up the double cream then fold in each tablespoon to the mascarpone. Give it a little taste and if you'd like it a little sweeter add more icing sugar. Cover and place in the fridge.
  3. Make your coffee. If you have it available to you then use a double espresso topped up with hot water. Add a teaspoon of sugar and 50 ml of Kahlua.
  4. Take your sponge fingers and place on a plate. Once the coffee is completely cooled pour it over the fingers. Turn them over a few times until they start to soften. Pout off the excess coffee and allow to sit for 2-3 minutes.
  5. Time to assemble. Take your 8 espresso cups and place a little piece of the sponge finger in the bottom. Fill a piping bag with your mixture and then cover with a layer of the mascarpone. Add another piece of the sponge finger then another layer of mascarpone so that the mixture goes slightly higher than the top of the cup.
  6. Run a knife under a hot tap then carefully smooth over the top of the Tiramisu. Finally with a sieve dust over some coco powder. Garnish with a few shavings of chocolate then if you have the discipline pop them back in the fridge until its dessert time.