Gino D'Acampo’s orange and pistachio tiramisu
Gino's back to get our taste buds dancing, and that's definitely happening with his orange and pistachio tiramisu. It's perfect for those who want a twist on the Sicilian classic, plus it’s so simple to make you can pre-prepare it and it requires no baking!
Orange and pistachio tiramisu
4 eggs, separated into whites and yolks
100g caster sugar
500g mascarpone cheese
2 large oranges (ideally unwaxed)
4 tbsp Cointreau
12 Savoiardi biscuits
3 tbsp pistachio nuts, chopped
1. Place the egg whites into a large clean bowl with 50g of the sugar and whisk with an electric whisk until firm peaks form.
2. Put the egg yolks and remaining sugar into a separate large clean bowl and beat with the electric whisk for approximately 3 minutes until thick and pale. Add the mascarpone and whisk to combine.
3. Grate over the zest of both oranges and gently fold together using a spatula. Gently fold the egg whites into the mascarpone mixture, so you don’t lose the air bubbles and volume.
4. Pour 50ml cold water into a ceramic or glass tray and stir in the juice from the oranges with the Cointreau.
5. Place 2 tbsp of the mascarpone mix into each of 6 glasses (not heaped tablespoons or you won’t have enough).
6. Dip a biscuit into the orange water for just 2 seconds, cut in half and place on top of the mascarpone mixture, sugar-side up. Do this for all 6 glasses.
7. Spread another 2 tbsp of the mascarpone mix on top. Place the remaining biscuits (1 for each glass), dipped in orange water, halved and sugar-side up in the glasses.
8. Finally, spread the remaining mascarpone cream on top. Cover with cling film and place in the fridge for at least 4 hours.
9. When ready to serve, remove the cling film and sprinkle ½ tsp chopped pistachios on top of each tiramisù.