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Pistachio and Orange Blossom Tiramisou
An elegant tiramisou in verrines, combining pistachio biscuits, orange blossom syrup and pistachio mascarpone cream, decorated with pistachio paste and powder. Perfect for a refined and fragrant dessert.
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Critical Success Points
- • Whip the egg whites to stiff peaks
- • Precise baking of the biscuits at 150 °C
- • Soak the biscuits with the syrup without making them soggy
- • Gently fold the beaten egg whites into the cream
- • Careful layering of the components in the verrines
Safety Warnings
- • Handle the hot oven (150 °C) with care.
- • The boiling syrup can cause burns – handle it with a glove.
- • Use pasteurized eggs or ensure the whites are fully cooked in the cream to avoid any risk of salmonella.
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