Tiramisu with Pistachio Butter and Belgian White Chocolate.

Tiramisu has always been my favorite Italian dessert, and it's always fun to experiment with different versions of this classic treat. I've tried the classic chocolate, the raspberry version, and even the PB&J version. I recently had the chance to try the Pistachio Butter with White Belgian Chocolate, which inspired me to create a unique pistachio tiramisu.

I'm excited to share my take on pistachio tiramisu, which doesn't require any unique or hard-to-find syrups or pistachio creams. The result is a delicious, delicately flavored tiramisu that I adore.

The key is to use pistachio butter with white Belgian chocolate . The combination with a hint of amaretto and almond extract enhances the nutty flavor, resulting in a delicious dessert that is simple and impressive.

Tiramisu with Pistachio Butter and Belgian White Chocolate - recipe.

What you will need:

· 1 piece of pistachio butter with white Belgian chocolate

· 1/4 cup granulated sugar

· 500g mascarpone

· 6 egg yolks

· 1/2 teaspoon almond extract

· 300g long sponge cakes (about 28 pieces)

· 1 1/4 cups espresso or strong coffee

· 1/4 cup amaretto liqueur

· Chopped pistachios (optional)

Procedure:

1. In a large bowl, using an electric mixer, beat the egg yolks and sugar until thick and pale, about 5 minutes. Add the mascarpone and beat until smooth. Stir in the almond extract.
2. Transfer 2/3 of the mixture to a separate small bowl. Add the pistachio butter to the remaining 1/3 of the mascarpone and mix on high speed until smooth, scraping down the sides with a rubber spatula as needed.
3. In a shallow bowl, mix the espresso and amaretto liqueur. Quickly dip each sponge cake into the espresso mixture for no more than 5 seconds (soaking too long will cause the sponge cakes to fall apart).
4. Place half of the soaked sponge cakes on the bottom of a 23x33cm baking dish and break them in half if necessary.
5. Spread the pistachio-mascarpone mixture evenly over the first layer of sponge cakes. Place the remaining soaked sponge cakes on top. Cover with the reserved smooth mascarpone mixture.
6. Wrap the tiramisu in plastic wrap and refrigerate for at least 2 hours or up to 24 hours before serving.
7. If desired, garnish the tiramisu with chopped pistachios or edible flowers before slicing and serving.

Enjoy your meal.