This green tiramisu is as surprising as a warm day in the dead of winter. Thrill everyone with this twisty pistachio - tiramisu dessert.
1 ½ cups (350g)
ESPRESSO - COOLED
2 pack (300g)
LADYFINGERS - STORE-BOUGHT
1 ½ cups (270g)
1 cup (250g)
½ cup (100g)
ICING (CONFECTIONER’S) SUGAR
1 tbsp (100g)
¼ cup (60g)
GROUND PISTACHIOS FOR DUSTING
3 tbsp (10g)
DUTCH COCOA, SIFTED, FOR DUSTING
Place the mascarpone, cream, sugar and pistachio paste in a medium bowl and whisk until soft peaks form. Set aside.
Place the remaining coffee in a shallow dish. Dip ladyfingers into coffee and place in the bases of 4 x 15cm wide glasses.
Divide half the cream mixture between the glasses, dust with cocoa and pistachios.
Dip remaining sponge ladyfingers into the coffee and place on top of the cream mixture.
Spoon over the remaining cream mixture and dust withpistachios and cocoa to serve.