- Total time
- 20 min
- Prep time
- 15 min
- Cook time
- 5 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
A fresh and gourmet twist on the Italian classic: the sweetness of pistachio cream meets a tangy touch of lemon for a light and original dessert.
Ingredients
Serves : 4 servings
- 200 ml Water (syrup)
- 40 g Sugar (syrup)
- 2 Lemon juice (syrup) (Juice of two lemons)
- 1 pc Lemon zest (syrup)
- 3 Eggs
- 100 g Sugar (cream)
- 0.5 pc Lemon zest (cream)
- 250 g Mascarpone
- 2 tbsp Pistachio cream/spread (cream)
- 20 Ladyfingers (Boudoirs)
- to taste tbsp Pistachio cream (decoration)
- 50 g Crushed pistachios
Instructions
Step 1
Prepare the lemon syrup: in a small saucepan, combine the water, sugar, and zest. Heat gently until the sugar has dissolved.
Step 2
Remove from heat, add the lemon juice, and let cool completely.
Step 3
For the lemon-pistachio cream, start by mixing the sugar with the lemon zest to infuse the flavor, then add the egg yolks and whisk until the mixture turns pale.
Step 4
Add the pistachio paste/cream, mix well, then fold in the mascarpone and whisk until you get a smooth cream.
Step 5
Beat the egg whites until stiff peaks form and gently fold them into the mixture in several batches using a spatula.
Step 6
To assemble, quickly dip the biscuits into the lemon syrup and arrange a first layer at the bottom of your dish.
Step 7
Cover with half of the pistachio cream, add another layer of soaked biscuits, then top with the remaining cream. Smooth the surface. (Optionally add some fresh lemon zest for a final touch.)
Step 8
For decoration, spread a thin layer of pistachio spread and sprinkle with crushed pistachios.
Step 9
Cover and let rest in the refrigerator for at least 6 hours, ideally overnight.
Tips
- Use a spatula to fold in the egg whites or whipped cream to avoid breaking the airy texture.
- Do not soak the biscuits too long in the syrup to prevent them from becoming too mushy.
- Lightly toast the crushed pistachios for extra flavor.
Substitutions
- Pistachio cream → 100% Pistachio butter/paste — More intense and natural, but less sweet.
- Egg whites → Whipped cream (Chantilly) — For a denser and more stable cream instead of egg whites.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
Can I prepare the lemon pistachio tiramisu the day before?
Yes, and it's actually recommended! Like any tiramisu, it's better after several hours of resting in the refrigerator, allowing the flavors to meld and the cream to firm up. A full night is ideal.
Can I replace the pistachio cream with something else?
If you don't have pistachio cream, you can use 100% pistachio butter (even more fragrant) or pistachio spread. If using a sweetened spread, remember to adjust the amount of added sugar.
What type of biscuits should I use?
Ladyfingers (boudoirs) are perfect, but you can also use soft sponge fingers, or even try light shortbread for a more original version. The key is that they absorb the lemon syrup well without falling apart.
How do I get a very light cream texture?
Whip the egg whites until stiff peaks form and fold them gently into the pistachio-mascarpone cream. This will give you an airy texture. If you prefer a richer, denser cream, replace the egg whites with whipped heavy cream.
Reviews
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