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Pistachio Tiramisu Recipe
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If you a tiramisu lover, and you want to try a new version, you must try this pistachio tiramisu! Super delicious dessert recipe with a super beautiful colors and flavors.
►Full written recipe:
►FOLLOW ME:
Ingredients:
For the ladyfingers:
1 cup (240ml) Milk, hot
2 bags Green tea
30-40 Ladyfingers (savoyardi)
For the cream:
400g Mascarpone
1 cup (120g) Powdered sugar
1 teaspoon Vanilla bean paste
100g Pistachio paste
1½ cups (360g) Heavy cream, cold
For topping:
Crushed pistachios
Directions:
1. Pour the milk into a small saucepan and bring to a simmer. Place two bags of green tea in the milk and allow to infuse for 10 minutes. Remove tea bags and let the milk cool.
2. In a large bowl beat the mascarpone until soft, add powdered sugar and mix until smooth. Add vanilla bean paste, pistachio paste and mix until smooth.
3. Add heavy cream and whip to stiff peaks. Set aside.
4. Dip each ladyfinger into the milk, then arrange at the bottom of a 20X30cm (8X12-inch) pan. Spread half of the cream on top of the biscuits. Then arrange another layer of dipped ladyfingers. Spread the remaining half of cream.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Before serving crush or chop some pistachios and sprinkle on top of the tiramisu.
►Full written recipe:
►FOLLOW ME:
Ingredients:
For the ladyfingers:
1 cup (240ml) Milk, hot
2 bags Green tea
30-40 Ladyfingers (savoyardi)
For the cream:
400g Mascarpone
1 cup (120g) Powdered sugar
1 teaspoon Vanilla bean paste
100g Pistachio paste
1½ cups (360g) Heavy cream, cold
For topping:
Crushed pistachios
Directions:
1. Pour the milk into a small saucepan and bring to a simmer. Place two bags of green tea in the milk and allow to infuse for 10 minutes. Remove tea bags and let the milk cool.
2. In a large bowl beat the mascarpone until soft, add powdered sugar and mix until smooth. Add vanilla bean paste, pistachio paste and mix until smooth.
3. Add heavy cream and whip to stiff peaks. Set aside.
4. Dip each ladyfinger into the milk, then arrange at the bottom of a 20X30cm (8X12-inch) pan. Spread half of the cream on top of the biscuits. Then arrange another layer of dipped ladyfingers. Spread the remaining half of cream.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Before serving crush or chop some pistachios and sprinkle on top of the tiramisu.
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