Every feast must end, but why not go out with a bit of panache and pistach in a tiramisu layered with lavish strokes of coffee, amaretto and chocolate. This sensual version was created by Jordan Muraglia, chef and co-owner—along with his partner Richard Boprae—for their Fredericksburg bistro, Vaudeville. We’ve chosen a classic pairing with Messina Hof Winery Papa Paulo Port. This port-style wine has origins in the rare Lenoir grapes grown just inland from the Texas Gulf Coast near Bryan-College Station. However, it’s not fortified with brandy. Instead, it gains its 18 percent alcohol content through special yeast fermentation, thereby offering a soft-sweet experience adding black cherry and mocha to the mix.
For 10 people ()
- 1 cup(s) lightly toasted pistachios
- For the pistachio paste:
- 1/2 cup(s) honey
- 1 teaspoon(s) kosher salt
- For the tiramisu:
- 10 egg yolks
- 1 cup(s) sugar, divided
- 1 tablespoon(s) sugar, divided
- 3 cup(s) mascarpone
- 1/2 cup(s) pistachio paste
- 1 teaspoon(s) kosher salt
- 1/2 cup(s) amaretto liqueur, divided
- 1 teaspoon(s) vanilla extract
- 4 cup(s) whipping cream. divided
- 3/4 cup(s) freshly brewed espresso
- 5 Italian amaretti cookies, chopped
- 1/2 cup(s) toasted pistachios, finely chopped
- 20 ladyfingers, cut in half lengthwise
- White chocolate shavings
- 10 martini glasses
Pistachio Tiramisu Directions
- Begin by making the pistachio paste. Place the nuts into the work bowl of a food processor and pulse to break them up. With the machine running, drizzle in the honey and process until the mixture comes together. Add the salt and pulse to blend well. Turn out into a bowl and set aside. Leftover paste will last in the refrigerator for a couple of weeks and it makes a wonderful base for a quick vinaigrette.
- In the bowl of a stand mixer, combine the egg yolks and ¾ cup of the sugar. Beat, starting on low, then increase to high speed until the mixture is light lemon yellow in color and thick and creamy—about 5 to 7 minutes. Add the mascarpone, pistachio paste, salt, 1 tablespoon of the amaretto and the vanilla extract. Beat just until smooth and well blended. Turn out into a large bowl.
- In a separate bowl, beat 3 cups of the whipping cream with ¼ cup of the sugar to form soft peaks. Fold the cream into the pistachio mixture in three batches, making sure the mousse is well blended, but not overbeaten.
- Meanwhile, beat the remaining cup of whipping cream with the tablespoon of sugar to stiff peaks. Cover and refrigerate until ready to serve.
- Combine the espresso and the remaining amaretto in a small bowl. Combine the amaretti cookies and toasted pistachios in a small bowl. Fill martini glasses a third of the way full with the mousse. Dip the ladyfinger halves into the espresso mixture long enough to thoroughly soak up the mixture, but take care not to get them so soggy that they fall apart. Place four halves of the soaked ladyfingers vertically in each glass. Next, add a layer of the mixed amaretti cookies and chopped pistachios—reserving enough to use as garnish. Add another layer of the mousse—spreading it fairly evenly but taking care not to disturb the ladyfingers. Reserve some of the mousse for garnish. Refrigerate to chill well before serving.
- When ready to serve, place a small dollop of the reserved pistachio mousse on top of each glass, using a small ice cream scoop. Next, place a generous dollop of the reserved sweetened whipped cream over the scoop of mousse. Scatter some of the reserved cookie and chopped pistachio mixture over each serving, then arrange some of the white chocolate shavings on top. Serve at once.