{"id":204,"date":"2026-03-17T14:28:36","date_gmt":"2026-03-17T13:28:36","guid":{"rendered":"https:\/\/infinuty.sk\/tiramisu-s-pistaciovym-maslom-s-belgickou-bielou-cokoladou"},"modified":"2026-07-29T10:32:23","modified_gmt":"2026-07-29T08:32:23","slug":"tiramisu-s-pistaciovym-maslom-s-belgickou-bielou-cokoladou","status":"publish","type":"post","link":"https:\/\/infinuty.sk\/en\/tiramisu-s-pistaciovym-maslom-s-belgickou-bielou-cokoladou\/","title":{"rendered":"Pistachio Butter & Belgian White Chocolate"},"content":{"rendered":"

Tiramisu has always been one of my favorite Italian desserts, and experimenting with new variations of this timeless classic is always a pleasure. Over the years, I've tried everything from traditional chocolate tiramisu to raspberry and even PB&J-inspired versions. Recently, I discovered pistachio butter with Belgian white chocolate, and it immediately inspired me to create this elegant Pistachio Tiramisu.<\/p>\n

What I love most about this recipe is that it doesn't require any specialty pistachio creams or hard-to-find syrups. The rich pistachio butter combined with creamy mascarpone creates a beautifully balanced dessert that's both indulgent and easy to prepare.<\/p>\n

K\u013e\u00fa\u010dom je pou\u017eitie 1 jar pistachio butter with Belgian white chocolate<\/a>The secret lies in using pistachio butter with Belgian white chocolate. Paired with a hint of Amaretto and almond extract, it enhances the natural nutty flavors while delivering a smooth, luxurious tiramisu that's guaranteed to impress.<\/p>\n

Pistachio Butter & Belgian White Chocolate\n- Recipe<\/h2>\n

Ingredients:<\/h3>\n

\u00b7 1ks 1 jar pistachio butter with Belgian white chocolate<\/a><\/p>\n

\u00bc cup cane sugar<\/p>\n

500 g mascarpone cheese<\/p>\n

6 egg yolks<\/p>\n

\u00bd tsp almond extract<\/p>\n

300 g ladyfingers (approximately 28 biscuits)<\/p>\n

1\u00bc cups freshly brewed espresso or strong coffee, cooled<\/p>\n

\u00bc cup Amaretto liqueur<\/p>\n

Chopped pistachios<\/a> (optional)<\/p>\n

Instructions:<\/h3>\n
    \n
  1. In a large mixing bowl, beat the egg yolks and cane sugar with an electric mixer for about 5 minutes, until thick, pale, and creamy.\nAdd the mascarpone and continue mixing until completely smooth. Stir in the almond extract.<\/li>\n
  2. Transfer two-thirds of the mascarpone mixture to a separate bowl.\nAdd the pistachio butter with Belgian white chocolate to the remaining one-third of the mascarpone mixture and beat until fully incorporated and silky smooth, scraping down the sides of the bowl as needed.<\/li>\n
  3. In a shallow dish, combine the cooled espresso and Amaretto liqueur.\nQuickly dip each ladyfinger into the coffee mixture for no longer than 5 seconds. Avoid soaking them for too long, as they will become overly soft.<\/li>\n
  4. Arrange half of the soaked ladyfingers in the bottom of a 23 \u00d7 33 cm (9 \u00d7 13-inch) baking dish, breaking a few if necessary to fit.<\/li>\n
  5. Spread the pistachio mascarpone mixture evenly over the first layer of ladyfingers.<\/li>\n
  6. Add the remaining soaked ladyfingers, then finish with an even layer of the reserved plain mascarpone mixture.<\/li>\n
  7. Before serving, garnish with chopped pistachios and, if desired, edible flowers for an elegant finishing touch. <\/li>\n<\/ol>\n

    Enjoy!<\/p>","protected":false},"excerpt":{"rendered":"

    Tiramisu bol v\u017edy m\u00f4j ob\u013e\u00faben\u00fd taliansky dezert a experimentovanie s r\u00f4znymi verziami tejto klasickej ma\u0161krty je v\u017edy pr\u00edjemn\u00e9. Vysk\u00fa\u0161al som u\u017e klasick\u00fa \u010dokol\u00e1du, verziu s malinami a dokonca aj verziu PB & J (spojenia ara\u0161idov\u00e9ho masla a d\u017eemu). Ned\u00e1vno som mal mo\u017enos\u0165 ochutna\u0165 Pist\u00e1ciov\u00e9 maslo s bielou belgickou \u010dokol\u00e1dou, ktor\u00e9 ma in\u0161pirovalo k vytvoreniu jedine\u010dn\u00e9ho […]<\/p>\n","protected":false},"author":1,"featured_media":205,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16],"tags":[151,83],"class_list":["post-204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty","tag-en","tag-pistaciove-maslo"],"acf":[],"_links":{"self":[{"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/posts\/204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/comments?post=204"}],"version-history":[{"count":1,"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/posts\/204\/revisions"}],"predecessor-version":[{"id":1188,"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/posts\/204\/revisions\/1188"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/media\/205"}],"wp:attachment":[{"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/media?parent=204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/categories?post=204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infinuty.sk\/en\/wp-json\/wp\/v2\/tags?post=204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}