Pistachio tiramisu with almond sponge

The perfect dessert for when you need a little pick me up. In fact, that is exactly what the name means in Italian. Although there is discrepancy over where this tasty dessert originated, it seems the most recurring theory is that it comes from a region of Italy, known as Veneto. Its creator, Roberto Linguanotto, had no idea at the time that this light, sweet sponge cake would become a world-wide phenomenon.

It is also no surprise that Chef Ryan has taken the traditional mascarpone and coffee drenched, biscuit layered dessert and made it into his own by adding a touch of pistachio and an almond sponge. What is really fabulous about this dessert is that you can layer it in a beautiful glass for a dinner party, or put it in a jar to go – the perfect picnic treat!

Tanda Tula - Tiramisu dessert to enjoy on safari




· 2 Eggs
· 4 tablespoon White Sugar
· 100g White Chocolate
· 15ml Powdered Gelatine, hydrated in a little cold water
· 4 tablespoon Cream Cheese
· 10ml Vanilla Essence
· 2 cups Cream
· ½ cup Pistachio Nuts, shelled

Almond Sponge:

· 4 Eggs
· ½ cup White Sugar
· 2 tablespoon Instant Coffee, dissolved in 125ml hot water
· 1 cup Almond Flour
· ½ cup Cake Flour
· 5ml Baking Powder
· 5ml Salt
· 20g Melted Butter



1. Mix the eggs and sugar in a mixing bowl and place the bowl over a pot of simmering water.
2. Whisk the eggs vigorously until they have doubled in volume and look pale in colour.
3. Add the white chocolate and continue stirring until all the chocolate has melted.
4. Once the chocolate has melted, add the hydrated gelatine.
5. Stir the egg mixture until all the gelatine has dissolved.
6. Once the gelatine has dissolved, remove the bowl from the heat and allow it to cool for 10 minutes.
7. In a separate bowl, whisk the cream until it is thick and forms soft peaks.
8. Roughly crush the pistachio nuts.
9. Whisk the cream cheese into the egg mixture until smooth.
10. Fold in the cream and pistachio nuts.
11. Place the tiramisu mixture in the fridge to set for at least 4 hours.

Almond Sponge:

1. Preheat the oven to 180ᵒC.
2. Grease and line the base of a baking tray with grease proof paper.
3. Place the eggs and sugar in a mixing bowl.
4. Using an electric beater, whisk the eggs until they have doubled in volume.
5. Once ready, gently fold in the coffee and the almond flour with a metal spoon.
6. Sift the cake flour, baking powder and salt together into a separate bowl.
7. In stages, fold the flour and the butter into the sabayon mixture.
8. Pour the mixture into the greased baking tray and smooth the surface.
9. Bake for 15 – 20 minutes or until the top of the cake feels springy to the touch.
10. Once the cake has baked, remove it from the oven and allow it to rest for 10 minutes before removing it from the baking tin.
11. Layer the tiramisu and the almond cake in a glass dish.
12. Sprinkle shaved chocolate over the top to garnish.