Pistachio Tiramisù

Instructions

1. To prepare pistachio tiramisu, put the pistachios in a blender  and blend them until they are reduced to a powder, then gradually pour in the sesame oil  and continue blending until you obtain a cream . Prepare the coffee with a moka pot and let it cool down.
2. To pasteurize the eggs: put a pot with a thick bottom on the stove, pour in the water and sugar , bring the syrup to a boil while monitoring the temperature with a food thermometer. When the temperature reaches 239°F (115°C), start beating the egg yolks separately with an electric mixer .
3. When the syrup reaches 250°F (121°C) , remove it from the heat and pour it slowly into the bowl where you started whisking the egg yolks . Keep whisking at low speed until the mixture cools down and becomes clear and foamy, this will take around 10-12 minutes. Then add the mascarpone cheese  while still whisking with the beaters.
4. Finally, add the pistachio cream , keeping the beaters running until it is fully combined . Now, cut the ladyfingers in half .
5. Pour the coffee prepared with the moka into a low and wide bowl . Then, dilute it with 30 g of room temperature water. Everything is ready to make the tiramisu: take 4 glasses with a capacity of 140 ml each, and using a piping bag, squeeze the cream onto the bottom to create a first layer . Continue by dipping two halves of ladyfingers into the bowl with coffee and water .
6. Placing them inside the glass, creating the second layer. Continue by squeezing more cream , dust the surface with bitter cocoa , and then continue with another layer of ladyfingers .Then another layer of cream , and finally finish with bitter cocoa and chopped pistachios . Let it cool in the refrigerator for a couple of hours. The pistachio tiramisu is ready to be enjoyed !