Pistachio Blueberry Tiramisu
Today, I'm thrilled to present my playful twist on this classic Italian favorite: Pistachio Blueberry Tiramisu. This creamy goodness is made without eggs, coffee, or alcohol; you can still indulge in these layers just like with the original tiramisu. It's simply perfect for any occassion!
Equipment
- 1 ceramic baking pan 23cm x 36cm x 6,5cm
Ingredients
FOR THE BASE
- 32 ladyfingers (Savoiardi) 280 g
- 200 g blueberries fresh or frozen
- 50 ml lemon juice
- 20 ml water
- 35 g sugar
FOR THE MASCARPONE CREAM
- 500 g mascarpone cheese
- 300 ml heavy cream at least 36% milk fat
- 100 g pistachio butter smooth, unsalted
- 70 g powdered sugar
- 1 teaspoon vanilla paste
- ⅓ teaspoon ground cardamom
FOR SERVING
- 40 g pistachios chopped
Instructions
- First, we'll start with making the blueberry sauce for dipping ladyfingers. Add blueberries, sugar, water, and lemon juice to a smaller pot and bring to a boil. Cook for 7-8 minutes on medium heat until blueberries soften. Remove from heat and blend with an immersion blender until you get a thick sauce. Transfer to a wider, container and let it cool completely.
- In a separate bowl beat the cold heavy cream with a handheld mixer, until medium peaks form. Set aside.
- In a bigger bowl add mascarpone cheese, pistachio butter, whipped heavy cream, vanilla paste, powdered sugar, and ground cardamom. Mix everything briefly at a lower speed until everything is combined.
- Prepare a rectangular ceramic or glass baking dish in which you'll layer all the ingredients for tiramisu. Dip one ladyfinger at a time and let it soak for 2-3 seconds on each side. Ladyfingers won't soak that quickly like when dipping in coffee, but don't leave them too long either. Place one soaked ladyfinger next to another covering the base of the ceramic dish. You will probably need to cut some of the ladyfingers to fill in all empty spaces.
- Then spread evenly with half pistachio mascarpone cream over the layer of blueberry ladyfingers. Repeat this process with the remaining ladyfingers and cream.
- Cover with aluminum or plastic foil and refrigerate for at least 8 hours or, at best, overnight. Before serving, sprinkle with chopped pistachio. Enjoy!
Tried this recipe?Let us know how it was!
Nutrition
Serving: 1servingCalories: 729kcalCarbohydrates: 49gProtein: 14gFat: 54gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 196mgSodium: 107mgPotassium: 286mgFiber: 3gSugar: 18gVitamin A: 1726IUVitamin C: 5mgCalcium: 153mgIron: 2mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.