Ingredients Needed
250ml/8.8flozs espresso coffee, cold
3 egg whites (around 110g/3.9ozs)
1 pinch salt
5 egg yolks (around 90g/3ozs)
150g/5ozs. caster or superfine sugar
200g/7ozs Pisti pistachio paste
1 teaspoon vanilla bean paste
500g/1.1lbs. mascarpone, room temperature
2 tablespoons Coffee
550ml/19.4flozs thickened or pure cream
30 savoiardi/sponge fingers/ lady fingers
200g/7ozs pistachio paste
120g/4ozs pistachios, toasted, chopped

Making the Pistachio Mascarpone Mixture
Step 1 – Whisk egg whites in a clean bowl with clean mixers with a pinch of salt until stiff in texture. Scoop out and set aside in another bowl. In the same mixing bowl, whisk the cream until you get soft peaks and the scoop out and set aside in the fridge in another bowl. Then using the same mixing bowl (I’m just saying that you don’t need to wash the mixing bowl) whisk the egg yolks with sugar and vanilla until the mixture is pale and fluffy (around 3 minutes) and then whisk in the pistachio paste until smooth. Then whisk in the mascarpone and coffee until the mixture is smooth.
Step 2 – Switch to a spatula and fold in the whipped cream and the egg whites gently to the mascarpone mixture so as not to deflate them too much. It should be a light, fluffy thick creamy mixture.
Assembling the Tiramisu
Step 3 – Apply a layer of pistachio mascarpone cream on the base of a serving dish. Dip the ladyfingers in the cold coffee allowing the excess to drip off. Place a layer of these on top of the cream – I used 10 per layer for this size tray. Then add another layer of cream and repeat so that you end up with three layers of ladyfingers sandwiched with cream. Finish on a final layer of cream using a palette knife to smooth over the surface. At this stage you can cover and refrigerate this overnight.
Final Decoration
Step 4 – On serving day loosen the pistachio paste by microwaving it for 20-30 seconds on high until it is more liquid. Spread it over the top of the tiramisu smoothing it out quickly with an angled palette knife before it sets. Sprinkle the chopped pistachios on top so that it is totally covered. Cut into small servings.

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