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Pistachio tiramisu. Full recipe in the description #tiramisu #dubaichocolate

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Tiramisu with Pistachio Cream & Chocolate Ganache
Experimenting in the kitchen always leads to delicious surprises! This time, I took inspiration from Dubai’s chocolate decadence and created this heavenly Tiramisu with a luxurious pistachio cream and an indulgent chocolate ganache topping.
Mistakes? Maybe a few (like debating whether to mix pistachio cream with toasted kataifi dough or hope that the shredded dough will stick together under cream). Next time I will mix it together or simplifying it all with just ladyfingers. Either way, this dessert is a showstopper!
For the Coffee Mixture:
- 1 cup (250 ml) hot water
- 2 tbsp instant coffee
For the Cream Layer:
- 1/2 cup (100 g) granulated sugar
- 1 cup (240 ml) mascarpone cheese
- 1 cup (240 ml) heavy cream
- 3-4 tbsp pistachio cream
For the Layers:
- 24-30 ladyfinger biscuits (savoiardi)
- 1 cup shredded and toasted kataifi dough (optional)
For the Chocolate Ganache:
- 200 g (7 oz) dark chocolate, chopped
- 1/2 cup (120 ml) heavy cream
1. Prepare the Coffee Mixture:
Mix hot water and instant coffee until dissolved. Let cool.
2. Make the Cream Layer:
Whip the cream and sugar together until thick. Then add mascarpone and pistachio cream. Beat until thick and peaks form.
3. Assemble the Tiramisu:
- Dip ladyfingers quickly into the coffee mixture. Arrange in a dish.
- Spread half of the cream mixture over the layer.
- Add a layer of toasted kataifi dough (optional) or another layer of ladyfingers.
- Top with the remaining cream mixture.
4. Prepare the Ganache:
Heat heavy cream until just simmering, pour over chopped chocolate, and stir until smooth. Let cool slightly, then pour over the top layer of cream.
5. Chill & Decorate:
Refrigerate for at least 6 hours or overnight. Garnish with pistachios before serving.
Save this recipe for your next dessert experiment, and let me know how it turns out!
Experimenting in the kitchen always leads to delicious surprises! This time, I took inspiration from Dubai’s chocolate decadence and created this heavenly Tiramisu with a luxurious pistachio cream and an indulgent chocolate ganache topping.
Mistakes? Maybe a few (like debating whether to mix pistachio cream with toasted kataifi dough or hope that the shredded dough will stick together under cream). Next time I will mix it together or simplifying it all with just ladyfingers. Either way, this dessert is a showstopper!
For the Coffee Mixture:
- 1 cup (250 ml) hot water
- 2 tbsp instant coffee
For the Cream Layer:
- 1/2 cup (100 g) granulated sugar
- 1 cup (240 ml) mascarpone cheese
- 1 cup (240 ml) heavy cream
- 3-4 tbsp pistachio cream
For the Layers:
- 24-30 ladyfinger biscuits (savoiardi)
- 1 cup shredded and toasted kataifi dough (optional)
For the Chocolate Ganache:
- 200 g (7 oz) dark chocolate, chopped
- 1/2 cup (120 ml) heavy cream
1. Prepare the Coffee Mixture:
Mix hot water and instant coffee until dissolved. Let cool.
2. Make the Cream Layer:
Whip the cream and sugar together until thick. Then add mascarpone and pistachio cream. Beat until thick and peaks form.
3. Assemble the Tiramisu:
- Dip ladyfingers quickly into the coffee mixture. Arrange in a dish.
- Spread half of the cream mixture over the layer.
- Add a layer of toasted kataifi dough (optional) or another layer of ladyfingers.
- Top with the remaining cream mixture.
4. Prepare the Ganache:
Heat heavy cream until just simmering, pour over chopped chocolate, and stir until smooth. Let cool slightly, then pour over the top layer of cream.
5. Chill & Decorate:
Refrigerate for at least 6 hours or overnight. Garnish with pistachios before serving.
Save this recipe for your next dessert experiment, and let me know how it turns out!