The secret to a really delicious tiramisu lies in the freshness of the ingredients (eggs and mascarpone) and the proper beating of the egg yolks with the sugar, until fluffy and airy.
Traditionally you would build layers of tiramisu by alternating coffee soaked savoiardi biscuits with the mascarpone spread and leaving it in the fridge to set before serving.
Recently, at a well awaited opening of the Cantinetta Antinori in London (which we have the original here in Florence, but I get home sick very fast), I tried a pistachio tiramisu, assembled just in front of us. A perfect portion for two to share.
I must admit, that this convivial and easy way of putting this delightful pudding together has grown on me so much, that I’ve been replicating it ever since.
If you will not use all the ingredients at once, the mascarpone cream can be kept in the fridge for up to 3 days.
For 4 generous portions:
Start with beating the egg yolks with the sugar on the highest speed of your electric mixer.
The mixture has to turn pale and double in size, making sure that the sugar has fully dissolved.
Now gradually add the mascarpone beating all the while and after that the pistachio cream. You should end up with a light pale green, soft and airy pistachio-mascarpone spread.
Cover with cling film and leave in the fridge until needed.
You can use individual smaller soup plates, ramekins, tea cups or small oval shaped serving plates.
Place two savoiardi per person in a dish of your choice.
Slowly spoon the coffee over each portion of biscuits until they turn soft.
Take the mascarpone-pistachio cream out the fridge and spread it generously and evenly over the coffee soaked savoiardi.
Sprinkle with the chopped pistachios and serve immediately.