Did you know authentic tiramisu is actually made WITHOUT the alcohol? And funnily enough, this is the reason we found it easier to enjoy Halal-friendly tiramisu in Italy than we do in England. Another popular ingredient you’ll find in many recipes is double cream which is also not a part of the original recipe. So in fact, people have made it harder to replicate tiramisu and of course, our job at AHFJ is to find the easiest recipes for you. So here, enjoy our authentic pistachio tiramisu recipe, inspired by the best we’ve had in I Tre Mercanti, in Venice.
Original Recipe credit: gjuliamua Tik Tok
- 100g or 1cup white sugar
- 4 eggs
- 500g mascarpone cheese, at room temperature
- 4tbsp coffee, dissolved in 200ml boiling water
- 1 packet boudoir/lady fingers
- 150g pistachio paste
- Crushed Pistachios
- Cocoa Powder
- Separate the egg whites and yolks and in a large bowl, whisk together the yolks and sugar with an electric whisk until it is pale and light in colour and has doubled in size.
- Add in the mascarpone and pistachio paste, and whisk again for 2-3 minutes until it is smooth and combined. Set aside
- Using the electric whisk, whisk the egg whites until they form stiff peaks and are glossy: you want to be able to tip the bowl upside down without the whites separating.
- Fold the egg whites into the mascarpone mixture a little bit at a time until it is all combined. Set aside.
- Soak the lady fingers in the coffee one at a time and set out half of them in one layer at the bottom of a dish. Top with half the mascarpone, then a nice sprinkle of crushed pistachios. Top this with another layer of the rest of the coffee-soaked lady fingers and then the remaining mascarpone mix on top of that. Set in the fridge for at least 4 hours or overnight for best results.
- When ready to serve, sprinkle with more pistachio crumbs and dust with cocoa.
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