Dessert To serve Cold
Pistachio Tiramisu with Nergi® Kiwi berries
30 min.
4 people
Budget mini
  • For the pistachio biscuit 
  • 50g unsalted pistachios, shelled
  • 50g ground white almonds
  • 20g agave syrup
  • 15g white almond puree
  • 1 egg white
  • Pinch of salt and vanilla powder
  • Pinch of matcha tea powder (optional)
  • For the cream and garnish
  • 2 eggs
  • 160g mascarpone
  • 20g coconut sugar
  • Pinch of salt
  • Pinch of vanilla powder
  • 2 punnets of Nergi® kiwi berries
  1. Preheat oven to 160°C.
  2. For the pistachio biscuit: In a blender, crush pistachios into a powder. In a bowl, add the powder to the almond powder, vanilla powder, salt and matcha. Mix. Make a well to add the almond puree, syrup and egg white. Mix again, then on a baking tray covered with baking paper, roll out the biscuit dough into a small 1-cm thick circle, moistening your hands beforehand. 
  3. Bake for 13 minutes. Leave to cool then break the soft biscuit into large crumbs.
  4. For the cream: separate the egg white from the yolk and whisk the yolks with the sugar until the mixture turns white. Add the vanilla then the mascarpone. Beat the egg whites until stiff with a pinch of table salt and fold them gently into the mascarpone cream in three stages.
  5. Place a generous layer of crumbled biscuits in the bottom of each glass verrine. Place small pieces of kiwi berries on the biscuit and slices on the sides of the verrines (optional) then add a layer of cream. Repeat once then chill overnight to set.
  6. Just before serving, sprinkle with freshly sliced kiwi berries and crushed pistachios. ©Megalowfood

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