Ingredients:
SAVING BISCUITS 300 grams
MASCARPONE 500 gr
SUGAR 150 grams
YELLOW 4
PISTACHIO CREAM 200 gr
UNSWEATED MOKA COFFEE 300 ml
PISTACHIO SEEDS 80 grams

How to prepare pistachio tiramisu:

Step 1
Pour the four egg yolks into a bowl, add the granulated sugar and beat with an electric whisk at medium speed until the mixture is light and frothy.

Step 2
Place the mascarpone and the egg yolks beaten with the sugar in a bowl, then beat again until the mixture becomes airy.

Step 3
Add the pistachio cream

Step 4
Mix well with an electric whisk to make the mixture smooth.

Step 5
Prepare the coffee using the moka pot, you will need about 300 ml.

Once ready, let them cool in a bowl and quickly wet the ladyfingers by immersing them only on the smooth side, then arrange a first layer in a rectangular baking dish measuring about 25 x 18 centimeters.

The coffee should be bitter but if you prefer you can sweeten it slightly.

Step 6
Transfer the cream into a piping bag or a pastry syringe and make a first layer on the ladyfingers; otherwise spread it with a spoon.

Step 7
Create a second layer of ladyfingers soaked in coffee

Step 8
Arrange a second layer of cream and cover everything with the ladyfingers

Step 9
Complete with plenty of tiramisu cream

Step 10
Garnish with chopped pistachios and place in the refrigerator to harden for at least 2 hours.

Step 11
Serve your pistachio tiramisu, accompanied by a cup of espresso coffee