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Strawberry and pistachio tiramisu Recipe

An original twist on an Italian favourite - tiramisu made with pistachio mascarpone and strawberries.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    1hr
Rate this recipe
(20 votes) 3.7/5
Ingredients
Pour people
  • Part one of the recipe
  • Whole egg(s) : 6 whole
  • Caster sugar : 100 g
  • Mascarpone : 250 g
  • Double cream : 250 ml
  • Pistachio paste : 30 g
  • Part two of the recipe
  • Strawberries : 300 g
  • Water : 50 ml
  • Caster sugar : 30 g
  • For the rest of the recipe
  • Sponge finger(s) : 30 whole
  • Chopped pistachio(s) : 10 g
Method
  • 1. FOR THE CREAM

    Whisk together the egg yolks and the sugar to make a sabayon: beat the mixture until it is pale and fluffy and has tripled in volume.
    Whisk the double cream to soft peaks.
    Mix together the mascarpone and the pistachio paste and then gently fold into the sabayon. Fold in the whipped cream.

  • 2. FOR THE STRAWBERRY PURÉE

    Wash the strawberries and remove the stalk. Cut them in half and place in a blender. Add the water and the sugar and then blitz to a smooth purée.

  • 3. TO ASSEMBLE

    Serve the tiramisu in glasses. Start with a layer of pistachio cream and then add a layer of sponge fingers. Add a spoonful of strawberry purée and repeat the layering process until the glasses are full. Sprinkle with chopped pistachio and then chill for 1 hour before serving.

Chef's tip

«This recipe also works well using raspberries instead of strawberries.»

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