Tiramisu is arguably one of the best desserts ever (if you don't agree, spoiler: you're reading the wrong recipe).
It's been around since the late 60s, so the question is - how can you possibly improve on such an iconic classic?
Well, you can try using a Kiwi-made coffee liqueur that just won a gold medal at the International Wine and Spirits Competition, and you can add in a bit of pistachio paste.
Jumping Goat, with its trademark bright orange bottle, just won big at the prestigious competition in London, making it one of the best drops of its kind globally.
No wonder that recently opened Takapuna Surf Club's head chef Tony Izzo has chosen it for his Pistachio Tiramisu recipe - and he's Italian, so he should know.
If you're keen to wow at your next dinner party with a dish that's both restaurant-worthy AND representing New Zealand, have a go at this:
Pistachio Tiramisu Recipe
Ingredients
Eggs: 12 (separated into yolks and whites)
Sugar: 600g (300g for yolks, 300g for whites)
Mascarpone: 1.5kg
Pistachio Paste: 200g
Espresso: 500ml (chilled)
Jumping Goat Liqueur: 250ml
Ladyfingers: Approximately 400-500g (quantity may vary based on dish size)
Unsalted Pistachios: For garnish (roughly chopped)
Cocoa Powder: For dusting (optional)
Method
Prepare the espresso mixture:
In a shallow dish, combine the chilled espresso and Jumping Goat Liqueur. Set aside.
Make the zabaglione base:
In a large bowl, combine the 12 egg yolks and 300g of sugar.
Whisk continuously until the mixture is pale yellow, thick, and has doubled in volume. This should take about 8-10 minutes. The mixture should form a ribbon when the whisk is lifted.
Prepare the mascarpone:
In a separate large bowl, combine the mascarpone cheese and the pistachio paste.
Gently fold the cooled zabaglione into the mascarpone mixture until well combined and smooth. Be careful not to overmix.
Whip egg whites:
In a clean, dry large bowl, beat the 12 egg whites until soft peaks form.
Gradually add the remaining 300g of sugar, continuing to beat until stiff, glossy peaks form.
Combine cream and egg whites:
Gently fold the whipped egg whites into the mascarpone-pistachio cream mixture in three additions. This will lighten the cream and give it an airy texture.
Assemble:
Quickly dip each ladyfinger into the espresso-liqueur mixture, ensuring they are coated but not soggy.
Arrange a single layer of dipped ladyfingers at the bottom of your serving dish.
Spread half of the pistachio mascarpone cream over the ladyfingers.
Add another layer of dipped ladyfingers.
Top with the remaining pistachio mascarpone cream, spreading it evenly.
Garnish with a generous sprinkle of chopped pistachios. If desired, you can also dust with cocoa powder.
Chill:
Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavours to meld and the tiramisu to set.
