Ingredients (Serves 6–8):
For the Pistachio Cream:150 g pistachio paste (store-bought or homemade)
250 g mascarpone cheese
100 ml heavy cream (cold)
50 g powdered sugar
200 g ladyfinger biscuits (savoiardi)
250 ml milk
1 tsp vanilla extract
200 ml heavy cream (cold)
50 g powdered sugar
1 tsp pistachio paste (optional, for extra flavor)
50 g chopped pistachios
Instructions:Prepare the Pistachio Cream:
In a bowl, combine the pistachio paste, mascarpone cheese, and powdered sugar. Mix until smooth.
Gradually add the cold heavy cream, whisking until the mixture is creamy and slightly thickened. Chill while preparing other components.
In a shallow dish, combine milk and vanilla extract.
Quickly dip each ladyfinger into the milk mixture, ensuring they are moistened but not soggy.
In a serving dish (or individual glasses), spread a thin layer of pistachio cream at the bottom.
Arrange a layer of dipped ladyfingers on top.
Spread half of the pistachio cream over the ladyfingers, smoothing it with a spatula.
Repeat with another layer of dipped ladyfingers and the remaining pistachio cream.
In a chilled bowl, whip the heavy cream with powdered sugar (and pistachio paste, if using) until soft peaks form.
Spread or pipe the whipped cream over the top layer of pistachio cream.
Sprinkle chopped pistachios over the top.
Lightly dust with cocoa powder or scatter white chocolate shavings for added decoration.
Origin of Pistachio Tiramisu:
The current recipe for tiramisu does not appear in any cookbook before the 1960s, nor in any dictionary or encyclopedia of the 1970s and 1980s. The origin of this dessert must be attributed to the Friuli-Venezia Giulia region. The culinary expert Giuseppe Maffioli (1925-1985), in the magazine Vin Veneto: rivista trimestrale di vino, grappa, gastronomia e varia umanità del Veneto of 1981, attributes the creation of the current version of this pastry to the pastry chef Roberto Linguanotto (known as Loly, or Loli), of the restaurant Alle Beccherie ("Le Beccherie")9 in Treviso, towards the end of the 1960s. The chef created desserts inspired by culinary discoveries during his stays abroad (a claim supported by encyclopedias). Legend has it that, while preparing an ice cream, Roberto Linguanotto dropped some mascarpone cheese into a bowl containing a sugar-egg mixture. Seduced by this mixture, he then presented it to Alba, Ado Campeol's wife, who perfected the recipe with her husband by adding sponge fingers, coffee and cocoa.
On March 30, 2014, Le Beccherie, which had been run by the Campeol family since 1939, closed its doors due to lack of customers. Roberto Linguanotto claims that this dessert is derived from sbatudin (vec) ("mixture of beaten egg yolk with sugar, used as a restorative"). In Tolmezzo, city councilor Adriano Rainis claims to have eaten such a dessert as early as 1959 at the Albergo Roma. Mario Coloso is said to have created this dessert as early as the 1940s, in his restaurant Il Vetturino in Pieris. The name of this dessert is not commercially protected, it has spread freely in the professional culinary world with the inevitable deviations from the original recipe, just like pizza.
There are other legends concerning the origins of tiramisu. During the Renaissance of the 15th century, Venetians are said to have consumed it with their lovers for its supposed aphrodisiac virtues. It is also said to have been consumed by Venetian prostitutes and in brothels, for the same reasons. Also, its invention dates back to the end of the 16th century, in Tuscany. During a trip to Siena by the sovereign Duke of Tuscany Cosimo III de Medici, the latter is said to have made tiramisu his favorite dessert, bringing the recipe back to the court of Florence, from where it is said to have spread to Veneto, Treviso and Venice. In Treviso, mascarpone is said to have been added to the recipe. It is said to have spread outside Italy in the 18th century, through numerous authors of Italian cookbooks, who popularized the addition to the recipe for ladyfingers.
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