for 8 people

Cream and sauce

90 g	unsalted, shelled pistachios
50 g	sugar
50 g	butter, melted
1 dl	full cream
2 dl	water

Mascarpone mixture

350 g	mascarpone
250 g	half-fat quark
50 g	sugar
2 parcel	bourbon vanilla sugar
2 ½ dl	full cream, beaten until stiff

Tiramisu

150 g	sponge fingers
50 g	salted, roasted pistachios, finely chopped

How it's done

Cream and sauce

Place the pistachios in a measuring cup along with all the other ingredients up to and including the cream, puree. Add 50 g of the cream to a second measuring cup, add the water and mix well.

Mascarpone mixture

Place the mascarpone in a bowl with all the other ingredients up to and including the vanilla sugar, add the whipped cream, fold in gently using a rubber spatula.

Tiramisu

Place half of the sponge fingers (sugar side down) in the dish. Pour over half of the pistachio sauce, top with half of the mascarpone mixture and pistachio cream. Dip the remaining sponge biscuits in the pistachio sauce, place on top, spread the mascarpone mixture and pistachio cream on top. Sprinkle with the pistachios, cover and chill for approx. 2 hrs.

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