Pistachio Tiramisu
Pistachio Tiramisu — a Zeelandia recipe in 3 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg and Presta Pistachio 6 kg.
- mixing time (sponge)
- 8 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25-30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Maestro Pistachio | 1500 g |
| Eggs | 900 g |
| Water | 150 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 300 g |
| Cream (30% fat) | 1500 g |
| Water | 300 g |
| Presta Pistachio 6 kg | 150 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 50 g |
| Water | 65 g |
| Cream (30% fat) | 250 g |
| Presta Pistachio 6 kg | 150 g |
Method
- Sponge
Mix all ingredients at high speed for about 8 minutes (using a whisk). Deposit the batter evenly into a frame measuring 60 x 40 cm. Bake at 180°C for about 25–30 minutes. Cool. Once cooled, cut the sponge into three equal layers.
- Cream
Whip the chilled cream. Dissolve the Zeesan Neutral thoroughly in the water. Add the whipped cream in portions and mix gently until combined.
Assembly: Spread 900 g of the cream on the first sponge layer, cover with the second layer and spread another 900 g of cream on it, then cover with the last sponge layer. Combine the remaining 300 g of cream with 150 g of Presta Pistachio and spread it on top of the cake.
- Decoration
Whip the chilled cream. Dissolve the Zeesan Neutral thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Add the Presta Pistachio to the finished cream and mix thoroughly. Decorate the cakes with the finished cream, creating fanciful patterns.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.