Pistachio Tiramisu

Roast the pistachios at 170C for 7-8 minutes, then crush in a food processor or on a chopping board.

Pull the espresso shots and put them in the fridge to cool.

In a whisking bowl, combine the egg yolks and sugar and whisk until it turns into a custard. Add mascarpone and mix until smooth.

In another bowl, whip the heavy cream until stiff peaks. Fold in 4 tbsp of pistachio cream until almost evenly mixed. Fold a third of the cream into the mascarpone mixture, gently mixing both together until well combined. Set aside.

Take out the espresso and combine with 1/4 cup water, 1 tbsp of pistachio cream and 2 tbsp of Kahlua if using.

To assemble, layer a thin layer of pistachio cream, dip each lady finger biscuit on both sides for 1-2 seconds, arrange tightly on the cream, sprinkle with pistachio, and repeat.

Keep in the fridge for at least 3 hours before serving.