Pistachio Tiramisu

Preparation method:

1. Preheat the oven to 150°C. Spread the pistachios on a baking sheet lined with baking paper and roast them in the oven for 10 minutes.
2. Grind 150 g of the warm pistachios in a food processor together with 80 g of sugar and a pinch of salt. Continue grinding until the oil is released and the mixture becomes smooth. If necessary, add a dash of sunflower oil if the mixture remains too dry. Put the paste in the refrigerator for 10 minutes to cool. Keep 1 tablespoon of pistachio paste aside.
3. Beat the mascarpone with the pistachio paste and vanilla extract.
4. In a separate bowl, whip 300 ml of whipping cream with the remaining 70 g of sugar until stiff.
5. Grind the remaining 75 g pistachios into crumbs, reserving 1 tablespoon for garnish.
6. Gently fold the whipped cream into the mascarpone together with the ground pistachios.
7. Briefly dip one side of the ladyfingers into the espresso and place them in a single layer on the bottom of a bowl.
8. Spread half of the pistachio cream mixture over the ladyfingers. Repeat with a second layer of ladyfingers and finish with the remaining cream mixture.
9. Let the tiramisu stiffen in the refrigerator for at least 3 hours.
10. Whip the remaining 150 ml of whipped cream with 1 tablespoon of caster sugar. Fold in the reserved pistachio paste.
11. Garnish the tiramisu with dollops of pistachio whipped cream and sprinkle the remaining tablespoon of pistachio crumbs on top.