Fortnum's Kitchen Pistachio Tiramisu Recipe

 The creamy pistachio mixture pairs so well with the coffee liqueur, you’ll be wanting to go back for more!

For an alcohol-free version, substitute the coffee liqueur and water for 200ml of strong, cold coffee.  

What you'll need

MAKES 4 INDIVIDUAL PORTIONS OR 1 MEDIUM DISH

2 large egg yolks (save the whites in the fridge for something else)

50g caster sugar

250g mascarpone, removed from the fridge so it softens

100ml double cream

1 tbsp Sweet Sicilian Pistachio Paste

16 - 20 sponge fingers

100ml Fortnum's Cold Brew Coffee Liqueur

100ml water

Ground pistachio, to serve

What to do

1. Place the egg yolks in a bowl with the caster sugar and whisk using an electric mixer until pale and fluffy. Fold in the mascarpone.

2. In a separate bowl, whisk the double cream until soft peaks form and then fold into the mascarpone mixture along with the Sweet Sicilian Pistachio Paste.

3. Mix the Fortnum’s Cold Brew Coffee Liqueur and water in a separate bowl and dip in each sponge finger for a couple of seconds and begin layering the tiramisu in each glass. Start with a layer of soaked sponge fingers, then a layer of the pistachio cream and repeat.

3. Before serving, sprinkle with the crushed pistachios.

Inspiration

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