Pistachio Tiramisù

Serves - 6 pp // Prep - 90 minutes

For the homemade ladyfingers aka savoiardi

• 2 eggs

• 62 gr of 00 flour

• 55 gr of sugar

• A pinch of salt

• Lemon zest

• Icing sugar and caster sugar to dust

  For the mascarpone mousse

• 6 yolks

• 25 ml sweet wine

• 110 gr sugar

• 500 mascarpone cheese

• 200 ml whipped cream

• 50 gr of pure unsweetened pistachio paste

• To build the dessert
  200 ml good of coffee

• 20 ml of sweet wine

• 15 lady fingers

• 50 gr of dark chocolate block

• 30 gr finely chopped shelled pistachio

For the savoiardi (prepare in advance)

Separate the eggs, whip the whites with sugar and a little pinch of salt until very firm. Beat the yolks and incorporate very gently into the whipped whites. Fold the sifted flour in gradually with a spatula until smooth but still airy and add the lemon zest. Place the mixture into a pastry bag. Preheat the oven to 200°C and pipe the mixture onto a parchment-lined baking tray to create 8cm-long logs. Dust the savoiardi with sugar first, followed by icing sugar, and bake for 6-7 minutes until golden. When ready, open the oven door and let them cool there to dry them well.

For the mousse.
In a large heat resistant bowl beat the yolks with sugar and the sweet wine than place the bowl over a pot of gently simmering water. Cook while mixing on a bain-marie for about 5/7 minutes. The eggs are cooked at 80 degrees Celsius but that could also be simply checked by the look of the sabayon. It needs to be creamy and thick, exactly like a custard.
Let it cool and fold in gently the pistachio paste, the mascarpone cheese and whipped cream.
Let it set in the fridge for at least 45 mins.

Dip the lady fingers in the coffee (add a splash of sweet wine to the coffee too for a grown up kick) and build the tiramisu as you wish in glasses or in a large tray to be scooped after.

Make sure to alternate layers of pistachio mascarpone mousse, with coffee soaked savoiardi.
It is good practice to let the tiramisù set in the fridge for a few hours if you can before serving.
Dust with a finely grated dark chocolate and chopped shelled pistachios just before serving.