I understand this really can’t be called a tiramisu as it contains no coffee or chocolate however the intention is the same. A sweet sponge soaking up some alcohol and a creamy topping and yet I cannot begin to describe how delicious this was! What started out as an idea to use up an airport impulse buy, ended with me wanting to create this again and again. Heres the recipe.
Sponge
110g self-raising flour
110g butter
110g caster sugar
2 eggs
30g shelled pistachio
Liquor
Pistachio liquor
Filling
150g double cream
250g mascarpone
75g icing sugar
Beat together the butter and sugar. Then place the eggs in a blender with the shelled pistachio nuts. Blitz until a paste forms and add that to the beaten butter and sugar mixture. Sieve the flour and use a folding method to combine it all. Place in a greased cake tin and bake on 180c for 25mins or until springy in the middle.
Allow to go cold, completely. Then place in the dish you would like to use and sprinkle the pistachio liquor over the first layer. Then add a layer of the cream filling. Repeat again. To finish add a final layer of cream and decorate with more pistachios or a dusting of coco powder.
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