Pistachio tiramisu

To prepare pistachio tiramisu, put the pistachios in a blender 1 and blend them until they are reduced to a powder, then gradually pour in the sesame oil 2 and continue blending until you obtain a cream 3. Prepare the coffee with a moka pot and let it cool down.

To pasteurize the eggs: put a pot with a thick bottom on the stove, pour in the water 4 and sugar 5, bring the syrup to a boil while monitoring the temperature with a food thermometer. When the temperature reaches 239°F (115°C), start beating the egg yolks separately with an electric mixer 6.

When the syrup reaches 250°F (121°C) 7, remove it from the heat and pour it slowly into the bowl where you started whisking the egg yolks 8. Keep whisking at low speed until the mixture cools down and becomes clear and foamy, this will take around 10-12 minutes. Then add the mascarpone cheese 9 while still whisking with the beaters.

Finally, add the pistachio cream 10, keeping the beaters running until it is fully combined 11. Now, cut the ladyfingers in half 12.

Pour the coffee prepared with the moka into a low and wide bowl 13. Then, dilute it with 30 g of room temperature water. Everything is ready to make the tiramisu: take 4 glasses with a capacity of 140 ml each, and using a piping bag, squeeze the cream onto the bottom to create a first layer 14. Continue by dipping two halves of ladyfingers into the bowl with coffee and water 15

and then placing them inside the glass, creating the second layer. Continue by squeezing more cream 16, dust the surface with bitter cocoa 17, and then continue with another layer of ladyfingers 18

then another layer of cream 19, and finally finish with bitter cocoa and chopped pistachios 20. Let it cool in the refrigerator for a couple of hours. The pistachio tiramisu is ready to be enjoyed 21!