Recipes
My cooking is so fabulous... even the smoke alarm cheers me on! |
My cooking is so fabulous... even the smoke alarm cheers me on! |
Whenever I travel, one of the things I seek the most is to really have a taste of the local cuisine, especially if that place I'm visiting is Italy! As I've now just gotten back from savouring the yummiest gelato, tiramisu and pastries around Tuscany and Cinque Terre, I was starting to feel a bit nostalgic from these delights so I felt the urge to recreate a little something at home! It certainly felt like the perfect opportunity to get baking again and apparently I completely stopped cooking at home since lockdown restrictions were lifted in early July... who have I become?? Anyway... Tiramisu has always been one of my top favourite desserts...I mean, nothing could possibly compare with that rich creamy mascarpone base paired with those spongy layers of Amaretto and Espresso infused lady fingers that just melt in your mouth. But yes, it gets better, just imagine this traditional dessert accompanied by the unique flavour and slight saltiness of pistachios! Pistachios are native to the island of Sicily and often referred locally as "green gold". Over time, Pistachios have become a staple of Italian cuisine, particularly in pastries ranging from cakes, to gelato and even tiramisu! Ever since I discovered the existence of this masterpiece, I knew I had to recreate it and share it with all of you! Ingredients For the ladyfingers:
Mascarpone Pistachio Cream:
Additionally:
Let's get started making the Lady Fingers! In a medium bowl beat your egg whites with the Cream of Tartar and after about two minutes, when they are nice and fluffy, add half of the sugar. Beat for another two minutes until well incorporated and glossy. In another bowl, mix in the egg yolks with the remaining half the sugar, along with the vanilla essence. Beat for about 3 minutes and you'll notice how the mixture expands and becomes nice and fluffy. Little by little, fold in your egg white mixture into the yolk mixture. It is important that you be gentle so the mixture stays airy ! Finally, strain the flour and mix gently. Place your mixture into a pipping bag and cover a baking tray with wax paper. Pipe each Lady Finger at about 8 cm long. Bake at 190 C/ 375 F for 12-15 minutes. Let your Lady Fingers cool for at least an hour and start making your Mascarpone Pistachio Cream. First off, make sure your Double Cream is very cold to so that the mixture will rise and thicken up properly. In a stand mixer place the egg yolks, sugar, Pistachio Paste, Mascarpone and Ricotta. Mix for about 2 minutes until well incorporated. Next, add your double cream little by little whilst mixing. I actually added two drops of Green Food Colouring to enhance the colour, but this is totally optional. Now that your cream is ready, in a small bowl place the espresso and Amaretto, and start dipping your Lady Fingers! In a serving glass, first add a layer off your Pistachio Mascarpone Cream, followed by a layer of the espresso/amaretto dipped Lady Fingers, and some crushed pistachios. You may have to chop some of them into bits to fill in the gaps and make sure the Lady Finger surface is evenly covered. Continue until you run out. Once I was finished, I covered the whole top in Pistachios! Make sure your Tiramisu is refrigerated for at least two hours before serving! I hope you enjoy this incredibly delicious and easy creation of mine to make and enjoy with your family ! Remember, If you do try one of my recipes, don't hesitate to share your delights with me on social media via (@tatianabellator) or Pinterest!
I'd love to see what you come up with! Xx, Tatiana
3 Comments
Afsoon
28/8/2020 07:23:08 pm
You are the best👌This is amazing 💚
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28/8/2020 07:53:56 pm
This looks ridiculously decadent, Tatiana! Tiramisu is my all-time favorite. Never made it myself though! You sure make it look easy. :)
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Nedra
24/3/2021 12:32:39 pm
Hi this amazing but no problem for using yolks with out baking
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