We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk egg yolks with caster sugar and pasteurise to 70–75°C, whisking continuously so it doesn't curdle.
Allow to cool slightly, then mix in pistachio butter until smooth.
Whip the cream, fold in the egg mixture, then gently incorporate mascarpone until silky.
Mix coffee with hot water and pistachio butter. Let it cool down a bit.
Briefly dip the biscuits for 2–3 seconds. Too brief = dry, too long = watery.
Layer biscuits, half the cream and crushed pistachios. Repeat and finish with cream.
Top with crushed pistachios and drizzle or design with melted pistachio butter.
Refrigerate for at least 6 hours for the perfect set.
Want to keep this recipe for later? We can email it to you!
Use 1–2 tbsp pistachio butter in the coffee soak.
Can I use espresso instead of instant coffee?
Yes, espresso works well as a substitute for instant coffee in the soak.
Is it necessary to refrigerate for 6 hours?
Yes, refrigerating for at least 6 hours helps the tiramisu set properly.
Can I add milk to the coffee soak?
Yes, milk can be added if you prefer a milder coffee flavor.
What can I use instead of pistachio butter?
Almond or hazelnut butter can be used as alternatives, but the flavor will differ.
How do I prevent the egg yolks from curdling?
Whisk continuously while pasteurising to prevent curdling.
