Lactalis Culinary

METHOD

For the Pistachio Praline Paste

1. In a medium saucepan, melt the sugar over medium heat without stirring, until it turns a deep amber caramel.

2. Add pistachios and sea salt, tossing quickly to coat evenly.

3. Immediately pour onto a parchment-lined baking sheet and spread into a thin layer. Let cool completely until hardened.

4. Break into pieces and transfer to a food processor. Blend until smooth, glossy, and creamy, scraping down the sides as needed. Set aside.

For the Pistachio Cream

1. In a stand mixer fitted with the whisk attachment, beat egg yolks and sugar on high speed for 6–8 minutes, until very pale, thick, and airy.

2. Reduce mixer speed to low and gently incorporate Mascarpone until smooth.

3. Add pistachio praline paste, coffee liquer, hazelnut liquer, vanilla, and salt. Mix until fully combined and silky.

For the Espresso Mixture

1. In a shallow dish, whisk together the cooled espresso, coffee liquer, and hazelnut liquer.

2. Set aside.

To Assemble & Serve

1. Lightly dust the bottom of a 9” x 13” dish with dark chocolate brute cocoa powder.

2. Quickly dip each ladyfinger into the espresso mixture (about 1–2 seconds per side) and arrange in a single layer in the dish.

3. Dust lightly with cocoa powder.

4. Spread an even layer of pistachio cream over the ladyfingers, then sprinkle with pistachio dust.

5. Repeat the layers: espresso-dipped ladyfingers, cocoa powder, pistachio cream, and pistachio dust.

6. Finish with a final layer of pistachio cream and a generous dusting of cocoa and pistachio.

7. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the tiramisu to fully set and flavors to develop.