Pistachio cream tiramisu

by: Margherita Romagnoli

  • Preparation 35 min
  • Portions 6 pers.

Ingredients needed

Serves 8-10 personnes

  • 500 g mascarpone cheese
  • 5 eggs
  • 3 ½ tablespoons sugar
  • 15-20 strawberries
  • A few drops lemon juice
  • 1 cup milk
  • 1 jar FAVUZZI pistachio cream
  • 1 package ladyfingers cookies (Pavesini or Savoiardi)*
  • Shelled pistachios to decorate

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Steps of preparation

  1. Wash the strawberries and cut them into small pieces, then put them in a bowl with ½ tablespoon of sugar and set aside.
  2. Separate the whites from the egg yolks.
  3. In another bowl, whisk the yolks with the sugar until you obtain a smooth mixture.
  4. Add in the mascarpone and as soon as the cheese is fully blended with the egg mixture, add in the pistachio cream and mix well to obtain a cream with a homogeneous texture.
  5. Beat the egg whites with a few drops of lemon juice until stiff.
  6. Add the whipped egg whites to the mascarpone mixture and mix gently, with sweeping movements, from the bottom to the top of the bowl.
  7. Dip the Savoiardi into the milk and put at the bottom of a dish to create a first layer of biscuits. Add a portion of mascarpone and pistachio cream and then some strawberries.
  8. Repeat until there are no more ingredients.
  9. Decorate with some strawberries and some crushed pistachios. Cover with plastic paper and place the tiramisu in the fridge for at least 2 hours before serving.

*The number of cookies varies according to the size of the dish in which the tiramisu is made.


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