Homemade Pistachio Praline Tiramisu
Creamy mascarpone cream infused with caramel pistachio cream filled between layers of coffee soaked ladyfingers.
Servings 12 servings
Ingredients
For The Cookies Base
- 1 1/2 Cups (360) Cold strong coffee
- 24 Ladyfingers
For The Cream
- 6 Large Egg yolks
- 1/2 Cup (100g) Granulated sugar
- 1 Cup (300g) Pistachio Praline
- 2 Cups (225G) Mascarpone cream, cold
- 1 Cup Heavy cream
Instructions
Make The Cream
- To set up a double boiler, place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
- Place a bowl over the pan, it should be bigger and not touch the water. Place the egg yolks and sugar in the bowl and whisk until you have a pale yellow mixture and the sugar is mostly dissolved.
- Pour the mixture into a large bowl, and mix in the pistachio praline.
- Mix in the mascarpone cheese.
- Pour the heavy cream and mix until you have a thick, soft mixture (like sour cream).
Assemble
- Pour the coffee into a wide deep bowl, then dip the bottom of the cookies in the coffee. (only for 2 seconds)
- Arrange the cookies at the bottom of your serving dish in an even layer.
- Evenly spread half of the cream over the cookies layers.
- Arrange another layer of coffee sokaed cookies over the cream layer, then top it with the rest of the mascapone cream.
- Top with plastic wrap and refrigerate for at least 6 hours, preferably over night.
- Right before serving, sprinkle Finley crushed pistachios, or dust with cocoa powder.