Pistachio & White Chocolate Tiramisù

⏱ 45 min · Serves 8

A green-hearted twist on the Italian classic: mascarpone whipped with melted white chocolate and pistachio paste, layered with espresso-and-amaretto soaked savoiardi, then showered with crushed emerald pistachios. Rich, nutty and quietly show-off — make it the day before and let it work its magic in the fridge.

Per serving: 692 kcal · 13.5g protein · 48.0g carbs · 49.0g fat

Ingredients

• 300ml strong espresso, cooled
• 3 tbsp amaretto (or dark rum)
• 120g good white chocolate, finely chopped
• 500g mascarpone, at room temperature
• 150g pistachio paste (100% pistachio, unsweetened)
• 4 large eggs, separated, very fresh
• 70g caster sugar
• 150ml double cream
• 1 tsp vanilla bean paste
• Pinch of fine sea salt
• 250g savoiardi (ladyfinger) biscuits
• 80g shelled unsalted pistachios, toasted and roughly chopped
• 1 tbsp icing sugar, for dusting (optional)

Method

1. Brew the espresso, stir in the amaretto and leave to cool completely in a shallow dish.
2. Melt the white chocolate gently in a bowl set over barely simmering water (or in short bursts in the microwave). Let it cool until just warm, not hot.
3. Whisk the egg yolks with the caster sugar and a pinch of salt for 4–5 minutes until pale, thick and mousse-like.
4. Beat in the mascarpone a spoonful at a time, then the pistachio paste, vanilla and the melted white chocolate, until smooth and uniformly pale green.
5. In a clean bowl, whip the double cream to soft peaks and fold it through the mascarpone mixture.
6. In another clean bowl, whisk the egg whites to soft, glossy peaks. Fold them into the cream in three additions, keeping as much air as possible.
7. Dip each savoiardi briefly into the coffee — one second per side, no more — and line the base of a 20x25cm dish. Spread over half the pistachio cream and level.
8. Repeat with a second layer of dipped biscuits and the remaining cream. Smooth the top with a palette knife.
9. Cover and chill for at least 6 hours, ideally overnight.
10. Just before serving, scatter generously with the toasted chopped pistachios and, if you like, a whisper of icing sugar. Cut into squares with a hot, dry knife.