Pistachio tiramisu
My friend abby sent me a video of a tray of this, and it looked INSANE.
But, in true beck style, I had to make it single serve.
I know I make everything single serve - it’s just so that incase the recipe goes wrong, I ain’t wasting a load of stuff. Also, I’d never finish a full tray of this by myself.
Of course, if you want to make a full tray, multiply the quantities up, and make it in a dish.
Recipe, makes 1 cup full;
THE CREAM
200ml double/ whipping cream (could sub our for 5 tbsp greek yogurt)
2 tsp pistachio cream, melted
THE CAKE LAYER
3 heaped tbsp oat flour
1 heaped tbsp vanilla whey protein powder (or 1 egg & vanilla extract)
1/4 tsp baking powder
1/6 tsp bicarbonate of soda
1 tbsp sugar/ sweetener of choice
1 tbsp smooth cashew butter
Splash milk
Method
If you don’t have a silicone cake mould/ flat bowl that you can microwave your batter in, then preheat your oven to 180°C.
Add your cashew butter and sugar to a mixing bowl and cream together with the back of a spoon. Once fluffy, add a splash of vanilla, then your egg or protein powder.
Add a splash of milk, mixing well.
Add your oat flour, baking powder & bicarbonate of soda and mix well. Add a splash more milk, until you have the consistency of cake batter.
Pour your cake batter into a lined flat bowl, or a silicone cake mould, then microwave for 2-3 minutes, moving around halfway so it cooks evenly.
If cooking in the oven, pour your batter into a lined brownie tin, then bake for 12-15 minutes, for longer, until your batter has risen, springs back to the touch, and is golden brown on the surface.
Remove your cake from it’s tin/ mould, then leave to cool.
Now mix your cream together - beat your double cream with a whisk until you have a thicker consistency (almost that of whipped cream).
Melt your pistachio cream in the microwave, then mix with your double cream until you have a greener cream. Adjust to taste (add any syrup if needed, although it should be sweet enough).
When your cake has cooled down, cut 4-5 shaped out of it, using your serving glass as a cookie cutter.
For the bottom, add one of your cake layers, then top with 1 tbsp of your cream, top with another cake layer, and repeat until you’ve used up all your cream.
Dust cocoa powder on the top layer of your tiramisu, then refrigerate for at least 30 mins, or overnight.
Notes + Variations:
If you don’t like pistachio cream, swap it out for biscoff, or even kinder spread if you have it, or Nutella. Make this your own.
