Description
Indulgent layers of Italian pistachio tiramisu dance between delicate mascarpone and rich espresso-soaked ladyfingers. Silky pistachio cream and subtle nutty notes create a luxurious dessert that transports you straight to Sicily’s sweetest traditions.
Ingredients
Scale
Main Ingredients:
- 3 heaped tablespoons oat flour
- 200 milliliters (6.8 fluid ounces) double/whipping cream
- 1 heaped tablespoon vanilla whey protein powder
- 2 teaspoons pistachio cream
- 1 tablespoon smooth cashew butter
Sweeteners and Binding Agents:
- 1 tablespoon sugar or sweetener of choice
- 1/4 teaspoon baking powder
- 1/6 teaspoon bicarbonate of soda
Liquid Ingredients:
- Splash of milk
- 5 tablespoons Greek yogurt (optional)
- Vanilla extract (optional)
Instructions
- Preheat oven to 180°C (350°F) if not using microwave method.
- Combine cashew butter and sugar in a mixing bowl, creating a fluffy texture using a spoon.
- Incorporate vanilla extract, then blend in egg or protein powder until smooth.
- Gradually add milk, then mix in oat flour, baking powder, and bicarbonate of soda, ensuring a consistent cake batter consistency.
- Transfer batter to a lined flat bowl or silicone cake mold.
- For microwave: Cook 2-3 minutes, rotating midway for even heating.
- For oven: Bake in a lined brownie tin for 12-15 minutes until golden brown and springy to touch.
- Allow cake to cool completely after removing from mold.
- Whip double cream until it reaches a thick, almost whipped cream-like texture.
- Gently melt pistachio cream in microwave, then fold into whipped cream until fully integrated.
- Use a serving glass as a guide to cut cake into 4-5 small circular layers.
- Create layered dessert by alternating cake circles and pistachio cream mixture in serving glasses.
- Sprinkle cocoa powder on top as a finishing touch.
- Refrigerate for minimum 30 minutes, preferably overnight, to enhance flavor and set texture.
Notes
- Choose high-quality pistachios for an intense, rich flavor that elevates the entire dessert.
- Replace dairy cream with coconut cream for a vegan-friendly version that maintains the creamy texture.
- Use gluten-free oat flour to make this recipe suitable for those with gluten sensitivities.
- Experiment with alternative sweeteners like maple syrup or stevia for a lower-sugar option that still delivers delicious taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg