Oh yes. I first heard of it from Dennis, raised an eyebrow, but who am I to argue, right? I had a 3/4 full jar of pistachio paste, lots of savoyardi biscuits, some unsalted pistachios and made a small portion yesterday, having first consulted Giallo Zafferano.

For starters 2 egg yolks whipped with some sugar and vanilla sugar, but not too much, as pistachio paste is already very sweet. A bit of whipped cream , ready and waiting. To the whipped and fluffy yolks I have added half a container of mascarpone and then the paste, quite a lot, 4 tsps maybe and then added some more to be sure. 🙂 A little of that cream to loosen it up. And then a layer of all this wonderfulness on the bottom of the dish, a layer of savoyardi quickly soaked in coffee, more wonderfulness, biscuits and finished with one more layer. On the top finely chopped unsalted pistachios, but I only added them before serving, so they stayed lovely and crunchy.

Also, I must add that this is the first ever tiramisu I’ve made without booze, as they do here in Italia. Izzie could have some, she did and she approved. As did we! 🙂