Tiramisu, a classic dessert if ever there was one, is presented here with pistachios, and more specifically with pistachio praline, which is delicately blended with the classic mascarpone cream. Terrific!
Prep Time: 1 h
Rest Time: 12 h
Difficulty: easy
Yield: 8-10 persons (a baking dish 12 inches long and 8.75 inches wide – 30x20cm)
Ingredients
For the the pistachio praline
- 7 oz pistachios (200 g)
- 7 oz sugar (200 g)
For the mascarpone cream
- 4.2 oz mascarpone (120 g)
- 5.3 oz heavy cream (150 g)
- 1.7 oz sugar (50 g)
- a few drops of pistachio essence (optional)
And…
- 24 ladyfingers
- 2 cups coffee (approx. 6 oz/180 g)
- 2 teaspoons sugar
- a handful of roasted pistachios
Instructions
Start by making the pistachio praline: preheat oven to 350°F/180°C. Spread the pistachios on a baking tray and place in the oven for 10 minutes to roast.
To cook dry caramel: pour sugar into a stainless steel saucepan and heat over medium heat. Leave to melt without stirring until caramelized. Keep an eye on the cooking process, as the caramel should not become too dark, otherwise it will become bitter.
Pour the hot caramel over the pistachios (reserving a handful for finishing) and coat. Leave to cool completely.
Break up the pistachio caramel slab and place in a blender. Blend a little at a time, until you reach the desired consistency: blending a little will give you grains of praline. Continue blending to obtain a smooth praline paste. If necessary, add 1 tablespoon of walnut oil to enhance the creaminess.
Be careful to blend the praline in several batches, as the processor may get tired. If it heats up, let it rest for a while! The praline paste will keep for several months if kept in a cool, dry place (no need to refrigerate).
To make the mascarpone cream: Whip the mascarpone, cream and sugar until stiff. Add the pistachio praline and mix gently with a spatula, or just a few seconds with a mixer. If you wish to accentuate the pistachio flavor even further, add a few drops of pistachio essence and mix well.
Refrigerate until ready to use.
For the finishing touches: pour 2 coffees and mix with sugar. Leave to cool.
Soak the cookies in the coffee and spoon half of them into a baking dish.
Spread half the pistachio praline cream over the top and smooth.
Repeat the process, then store the tiramisu in the refrigerator overnight.
Just before serving, crush the handful of reserved roasted pistachios and sprinkle over the tiramisu.
Serve immediately.
