Pistachio Tiramisu

Preparation

1. STEP 1 OF 10

   Prepare the coffee with a moka pot and let it cool completely.

2. STEP 2 OF 10

   Separate the egg yolks from the whites and whip the whites with half of the erythritol until stiff peaks form.

3. STEP 3 OF 10

   In a saucepan over high heat, add 30ml of water and the remaining 70g of erythritol until it reaches 121 degrees Celsius.

4. STEP 4 OF 10

   Whip the yolks with the erythritol syrup until a frothy mixture is obtained.

5. STEP 5 OF 10

   Add the mascarpone and whip again with the beaters.

6. STEP 6 OF 10

   Add the pistachio butter and mix.

7. STEP 7 OF 10

   Gently fold in the egg whites from the bottom up.

8. STEP 8 OF 10

   Quickly soak the ladyfingers in the coffee and start assembling the tiramisu by alternating layers of ladyfingers and cream.

9. STEP 9 OF 10

   Decorate with zero cocoa powder and pistachio crumble as desired.

10. STEP 10 OF 10

    Let rest in the refrigerator for at least 2 hours before serving.

General Information

Analysis

Macronutrients (100 gr)