Petit Pot Pistachio Tiramisu
Homemade large ladyfingers come together with an oh-so-dreamy mascarpone mixture with pistachio Petit Pot to create an easy tiramisu dessert for all your summer gatherings. The ladyfinger recipe I used was from Preppy Kitchen and I altered the ladyfingers to be big round disks to allow more space for the delightful Petit Pot cream on top. The ladyfingers can be made up to a week in advance and the whole dessert comes together in less than an hour if you make all components in the same day. I adore how this looks and tastes and the cream mixture recipe is versatile so you can adjust or add different flavorings as you wish. Let’s get cookin’!
**Ladyfinger recipe taken/adapted from Preppy Kitchen
INGREDIENTS
LADYFINGERS
3 large eggs
1/2 cup (120 g) granulated sugar
1/2 tsp vanilla extract or vanilla bean paste
1/4 tsp kosher salt
1 cup (240 g) all-purpose flour
5 tsp cornstarch
Powdered sugar, for sifting onto ladyfingers prior to baking
ASSEMBLY
2 4oz (115 g each) Petit Pots in pistachio flavor
8 oz (226 g or 1 container) mascarpone
5 tbsp heavy whipping cream
1/2 tsp vanilla extract or vanilla bean paste
2 tbsp powdered sugar
1 good pinch of kosher salt
1 shot espresso
Espresso powder and chopped pistachios, optional for topping
Instructions
Preheat the oven to 350 F (175 C). Line a large baking sheet with parchment paper.
Place the egg yolks, ¼ cup sugar, vanilla, and salt in a large mixing bowl. Beat on medium speed until pale and fluffy.
Place the egg whites in a separate bowl. Using clean beaters, beat on high speed until soft peaks form. While beating, add in the remaining ¼ cup sugar a spoonful at a time. Beat until the egg whites are thick and glossy, about 2 more minutes.
Beat the egg yolk mixture again just to remix, then fold the egg whites into the egg yolks in batches until well combined. Sift the flour and cornstarch into the egg mixture and fold until no dry streaks remain. (If the batter is a little lumpy, that’s okay. Don’t over-mix the batter!)
Dollop the batter onto the baking sheet and form into roughly 5 in diameter disks with roughly 1/2 inch height. Dust sheet generously with powdered sugar.
Bake the dusted sheet for 12-15 minutes or until lightly golden and firm to the touch. Let cool completely on the baking sheet. Use or store immediately after they cool, as they will soften the longer they are exposed to air. Ladyfingers can be stored in an airtight container at room temperature for up to 2 weeks.
Add mascarpone, 3 tbsp of the heavy whipping cream, powdered sugar, vanilla, and 1.5 pots of the Petit Pot pistachio flavor into a clean bowl and whip together with a hand mixer until fluffy. Save the last half of Petit Pot pistachio flavor.
In a small saucepan over medium heat, pour the remaining half jar of pistachio Petit Pot, the last 2 tbsp of heavy whipping cream, a good pinch of salt, and a shot of espresso in. Whisk constantly and bring to a boil. Take off the heat and pour into a small bowl for pouring into the assembled tiramisu.
When ready to assemble, place the ladyfinger disks onto serving plates/platters. Top with pistachio cream mixture. Dust espresso powder and then chopped pistachios on top. Carefully pour in the pistachio-infused espresso around the tiramisu. Serve and enjoy!
