Pistachio Tiramisu

Brew 150–200 ml of espresso (or very strong coffee) and allow it to cool to room temperature.

Separate the eggs: place the 4 yolks in a large mixing bowl and the 3 whites in a separate clean, oil‑free bowl.

Whisk the yolks together with 30 g of the granulated sugar for 4–5 minutes on medium‑high speed until the mixture becomes pale and thick.

Add the mascarpone and pistachio paste to the yolk‑sugar mixture and whisk until smooth and fully incorporated.

In a separate bowl, whip the 250 g of whipped cream until stiff peaks form, then gently fold it into the mascarpone‑pistachio mixture.

Add a pinch of salt to the egg whites, then beat them, gradually adding the remaining 60 g of sugar, until stiff glossy peaks develop.

Fold the whipped egg whites into the mascarpone‑cream in three batches, being careful not to deflate the mixture.

If desired, stir a splash of coffee liqueur into the cooled espresso.

Arrange a large baking dish. Quickly dip each savoiardi biscuit into the coffee mixture (do not soak) and lay them side‑by‑side to form the first layer.

Spread half of the pistachio‑mascarpone cream evenly over the first biscuit layer.

Repeat with a second layer of dipped savoiardi and the remaining cream, smoothing the top.

Cover the dish and refrigerate for at least 2 hours (or overnight) to set.

Just before serving, grate the dark chocolate over the surface and garnish with chopped pistachios, dried rose petals and fresh raspberries.