Pistachio Nutella Tiramisu
Indulge in Pistachio Nutella Tiramisu, a decadent dessert combining rich Nutella, creamy mascarpone, and crunchy pistachios for a delightful treat.
- 500g/17.6oz Mascarpone Cheese
- 200ml Elmlea Double Cream ((heavy cream) whipped)
- 200g/7oz Pistachio Cream
- 400g/14.1oz Nutella (plus extra for on top)
- 120g/4.2oz Sugar
- 4 Eggs, separated
- 400g/14.1oz Savoiardi Biscuits ((lady fingers))
- 2 TBSP Coffee mixed with 2 cups warm water
- Chopped Pistachios
- Whipped Fresh Cream
- Drizzle of Nutella
Whisk the egg whites until soft peaks and set aside.
Whip the elmlea double cream until soft peaks and set aside.
Place the egg yolks and sugar in a bowl over a pan of simmering water. Make sure the bowl doesn't touch the water and whisk them until doubled in volume.
Remove from heat and pour the mixture into a large bowl.
Add the mascarpone cheese, whisk until smooth then add the pistachio cream and continue to whisk until well combined.
Add the egg whites and cream together to the mixture and gently fold in until smooth.
Dip the ladyfingers from one side only into the coffee and place them all over the base of a trifle dish.
Spread 200g/7oz of the nutella over the fingers (warm the nutella slightly in the microwave so you can pour it over and spread it easily).
Pour half the pistachio cream over the nutella and level well. Add the second layer of fingers, this time dip them completely into the coffee.
Pour over remaining nutella and pistachio cream.
Level well and refrigerate for 5 hours.
Garnish with drizzled nutella chopped pistachios and piped fresh cream.
Enjoy!