Pistachio and Orange Blossom Tiramisou

Ingredients

• 8 blancs Egg whites (Separate the whites from the yolks, use fresh or pasteurized eggs)
• 200 g Granulated sugar (Divided into two parts, 120 g for the biscuits, 80 g for the syrup)
• 120 g All-purpose flour (Sift before incorporating)
• 30 g Pistachio powder (Used in the biscuit dough and for decoration)
• 30 g 100 % pure pistachio paste (Avoid pastes containing sugar or additives)
• 250 g Mascarpone (At room temperature)
• 4 jaunes Egg yolks (Separate from whites, at room temperature)
• 200 ml Water (For the syrup)
• 30 ml Orange blossom water (Added off the heat to preserve aromas)
• 20 g Powdered sugar (To dust the biscuits before baking)

Instructions

1. Prepare the biscuit dough

   In a bowl, beat the egg whites until stiff peaks form. When they are foamy, add the sugar in three batches while continuing to whisk. Once the sugar is incorporated, whisk for an additional 2 minutes. Fold in the egg yolks for a few seconds, sift the flour and pistachio powder, then gently fold them in with a spatula, lifting the batter until a homogeneous and light dough is obtained.

   Time: PT15M

2. Pipe and bake the biscuits

   Fit a pastry bag with a 13 mm plain tip. On a sheet lined with parchment paper, pipe mini‑biscuits shaped like spoons (4‑5 cm) and small discs for the base of the verrines. Generously dust with powdered sugar. Preheat the oven to 150 °C fan‑forced and bake for 15‑18 minutes. Remove and let cool on the sheet.

   Time: PT20M

   Temperature: 150°C

3. Prepare the orange blossom syrup

   In a saucepan, bring the water and sugar to a boil until fully dissolved. Remove from heat, add the orange blossom water and mix well. Let cool.

   Time: PT10M

   Temperature: 100°C

4. Prepare the pistachio mascarpone cream – first phase

   In a bowl, whisk the egg yolks with the sugar until the mixture whitens and becomes foamy. Incorporate the mascarpone and pistachio paste, then whisk for 4‑5 minutes until a homogeneous preparation is achieved.

   Time: PT7M

5. Fold the beaten egg whites into the cream

   Whip the remaining egg whites to stiff peaks. Fold them gently into the previous preparation using a spatula, lifting the mass until a light and airy cream is obtained.

   Time: PT7M

6. Assemble the verrines

   Dip a ladyfinger biscuit in the orange blossom syrup and place it at the bottom of each verrine. Using a pastry bag, pipe pistachio paste along the walls, then dust with pistachio powder. Add a layer of mascarpone cream, place a second soaked biscuit, repeat the layers of paste, powder and cream. Finish with small balls of pistachio paste and a final sprinkle of pistachio powder.

   Time: PT15M

7. Chill

   Refrigerate the verrines for at least 3 hours, ideally overnight, before serving.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g