How to Make Pistachio Tiramisu

How to make pistachio tiramisu

VIDEO DESCRIPTION

A wildly popular Italian cake, Tiramisu is traditionally flavored with coffee, cocoa and liquor. WatchMojo explores a twist on the traditional, with a recipe for Pistachio Tiramisu.

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VIDEO TRANSCRIPT

Rebecca Brayton: There are a number of variations on this dessert. Hi! I’m Rebecca Brayton and welcome to watchmojo.com and today, we’re at Bistro NUVU to learn how to make Pistachio Tiramisu.

So, tell us about Tiramisu. I mean, traditionally, what kind of ingredients do we see in this dish?

Michael Cologgi: Traditionally, it’s a mascarpone cream with sort of a biscotti cookie that you drench in a coffee or sometimes you got vanilla in it. It’s got the coffee taste as a base. There’s a lot of different ways to make a Tiramisu. We make one, it’s a Pistachio Tiramisu. It’s got the same principle, different layers but we just use a couple different ingredients, more of a French style.

Rebecca Brayton: Are there any unique techniques to go into the making of this dish?

Michael Cologgi: No, it’s pretty much a simple straightforward dish. That’s why we’re making this, so everybody at home can make it.

For our Tiramisu dish today, we are going to be building Pistachio Tiramisu. Our ingredients are going to be 50 grams of icing sugar, 500 grams of mascarpone, 500 grams of whipping cream (35%), 200 grams of pistachio puree, a little bit of chocolate for decoration, a genoise cake for a bit of a crunchiness, caramelized pistachio nuts for décor as well as the chocolate.

We’re going to start up by whipping our mascarpone and 35% whipping cream. Once the cream and the mascarpone have married together, you can put the speed up so that you don’t splash yourself. You want it about an eight.

While we’re waiting for that to whisk, we’re going to cut open two vanilla beans. We’re just going to scrape the insides of them. See, as you scrape them, you get the nice vanilla bean off the end. After your cream is whipped partially, you can add your vanilla bean into. You want to put at least two vanilla beans for every half liter of cream. While you are mixing it, sometimes lift your bowl if you are using a machine like this just so you get to the bottom of the mixing bowl, so it corporately mixes everything.

Once you’ve whipped it pretty much all the way, you want to stop the machine, adding your 50 grams of icing sugar and slowly start the machine because the icing sugar will go everywhere if you do it too fast.

Once the icing sugar is nicely mixed in, put it about to a high speed, and finish the whipping process. Once you have brought it to a peak, you can stop the machine and split it into half. Half the pistachio you’re going to mix in, half, you’re going to keep as a white cream.

So, you’re going to take half or your mix which is the white cream mascarpone only. Put it directly into your piping bag. It’s about like that. While we’re mixing the pistachio, we’re going to just put this in the fridge to keep it nice and cold, so it’s easy to pipe with.

With the remainder of your mascarpone cream, you’re going to put it back in the machine. You’re going to add your 200 grams of pistachio puree. Once again, start it off slowly until it sort of mixes in and then we’re just going to speed up the process a little bit.

Once you’ve added your pistachio puree and it’s corporately mixed, you can stop the machine. We’ll take it apart again. We see a beautiful green pale color depending how strong you want it, you can always add more of less. You just want to work it a little bit to make sure all of your cream is mixed properly. If you can see in the bottom, there’s always a little bit that doesn’t mix. So, we’re just going to mix it up, put it gently, put it into your piping bag.

We’re going to start off by putting a little bit of mascarpone cream on the bottom. I’m going to show you two different styles here. Just enough to fill the bottom of the glass to give it a base, then the other one, it’s a martini glass; we’re going to fill it just around the edges so that it covers.

We’re going to add our little genoise. This is the genoise that we make homemade but you can always replace it by anything bought at a supermarket. Put it right in the middle and the larger one, we’ll put two or three pieces just to give it a bit more depth, a secret ingredient, their amarino cherries. In the small one, you want to just put one in. In the big one, we’re going to go with a couple of cherries. There’s always a little bit of syrup in the bottom, don’t feel shy; add a little bit of that in. This is going to cover your cherry and try to fill the glass around the edges to show a nice presentation or just tap it a little bit to straighten out. Same with the martini glass, we’re going to go around the edges first. I’m going to add one more cherry into the small one and two more cherries into the larger one. We’re going to finish off by piping the white mascarpone cream on the top again, gently around the edge first and then first and then just slowly bring it into the middle.

On the top of it, we’re going to put a bit of chocolate decoration on both of them. Feel free to cut them whatever look or square, triangle, as you wish. And then we’re just going to top it off with a bit of our pistachios that are rolled in a colored icing sugar. And there we have Pistachio Tiramisu from Bistro NUVU.