Pistachio Tiramisu by Sam Way

Ingredients

• 200g (7 oz) savoiardi (ladyfinger biscuits)
• 250ml (1 cup) freshly brewed espresso, cooled
• 500g (17.5 oz) mascarpone cheese
• 150g (5 oz) pistachio cream or paste
• 100g (1/2 cup) granulated sugar
• 3 large eggs, separated
• 100g (3.5 oz) shelled pistachios, roasted and crushed

Instructions

1. Whisk the egg yolks and sugar in a large bowl over a bain-marie for 5-7 minutes until pale and thickened.
2. Fold the mascarpone and pistachio cream into the yolk mixture until smooth and well combined.
3. Beat the egg whites in a separate bowl until stiff peaks form, then gently fold them into the mascarpone mixture.
4. Quickly dip each savoiardi biscuit into the cooled espresso for 1-2 seconds and arrange in a single layer in a glass dish.
5. Spread half of the pistachio mascarpone mixture over the biscuit layer.
6. Repeat the layering process with the remaining biscuits and mascarpone cream.
7. Chill the tiramisu in the refrigerator for at least 4 hours, ideally overnight, to set.
8. Top with the crushed roasted pistachios just before serving.