One of our favorite desserts is the Italian Tiramisu. For the National Day of Pistachio, I pimped the traditional dessert with a new look. Bye Bye retro style, Hello new cool look – Mini Pistachio Tiramisu Charlotte – تیرامیسو پسته . To make this look, place ladyfingers dipped in vanilla essence all around a jar and line the bottom with ladyfingers. A pistachio cream made of mascarpone is whipped creamy with white chocolate, cream, homemade pistachio butter, and caster sugar and layered with chopped pistachios and more ladyfingers. Fruity raspberries, white chocolate drops, and chopped pistachios finish off the new look. By the way, my Mini Pistachio Tiramisu Charlotte is eggless and alcohol-free. It’s not only an eye-catcher but also tastes perfect. Getting to that perfect result is quick and even easier than you think. Try this royal dessert for Norouz to treat your guests.

MINI PISTACHIO TIRAMISU CHARLOTTE – تیرامیسو پسته

My royal dessert in mini form is a mix of tiramisu and charlottes. I prepared six small tiramisu charlottes, but the recipe works well for a large tiramisu cake. By the way, do you know what tiramisu means? It means “straighten me up” so I straightened up my mini pistachio tiramisu in a charlotte form. The recipe can be prepared ahead of time and can be left in the fridge overnight.

Two different desserts are called Charlotte one prepared hot and the other cold. The common feature is that both are made in a mold and surrounded by ladyfingers, cookie slices, sponge cakes, or bread slices (English pudding). Both desserts have their origin in England. The warm charlotte is a traditional dessert of the English royal family, and the cold one was created in London by a French chef.

NATIONAL DAY OF PISTACHIO

Happy National Pistachio Day! This year, some bloggers came together again and celebrate with me the National Day of Pistachio. I can’t believe it, but this is the 3rd time we celebrate this day. The first time I made Mini Pavlova with Pistachios and Cranberry Mascarpone Cream, and last time I made Skreifilet with Pistachio Pesto. Be sure to drop by and see what my party guests made.

Backmaedchen 1967 Pistazien-Tartelettes mit Kirschen

SalzigSüssLecker Cheesecake Rezept mit Eierlikör und Pistazien

Küchentraum & Purzelbaum Pistazienkuchen

zimtkringel Kadayif – Engelshaar mit Pistazien

wiesengenuss Chicken Pistachio Korma mit Persischem Juwelenreis

PISTACHIO FARMS IN KERMAN

The world’s largest pistachio farms are in Iran, in the cities of Kerman and Rafsanjan, in south-eastern Iran. As a child, I loved to visit the ancient pistachio farms in spring. In April/May, the majestic trees, up to 12 meters high and more than 300 years old, bloom in a green-brown color. Of course, I enjoyed returning at the end of summer, when they carried seeds. The harvesting process is similar to olives and requires lots of manual work. The fresh kernels are under a green/pink flesh that must first be peeled, turning our hands black as we peel them. Next, the pistachios are placed out in the sun to dry. After drying, the pistachios are left either natural, roasted or flavored with salt or saffron.

PISTACHIO – THE GREEN GOLD

We say in Iran that pistachios are green gold (Talay-e sabz). Pistachios are oval, purple on the outside, and emerald green on the inside. Pistachios are very popular in Persian cuisine, but also in Turkish and Sicilian cuisine. We use them in desserts as well as in savory dishes or to top salads and rice dishes. However, we prefer to eat them as a snack in between meals. Did you know that the greener the pistachios, the more flavorful, and the longer, the more aromatic they are? I prefer to freeze pistachios and take them out of the freezer a quarter of an hour before I want to use them. The reason is that pistachios turn rancid rather quickly due to their high-fat content. Pistachio kernels readily absorb moisture from the air and become limp and oxygen promotes rancidity.

IDEAS TO RECYCLE PISTACHIO SHELLS

Don’t throw your pistachio shells away! You will be surprised about how you can use them.

• Place the shells in a flower pot to drain and prevent dampness.
• Use them to light your fireplace or barbecue.
• Spread them on the flower or vegetable beds as mulch.
• Pistachio shells can be used to deter slugs and snails especially when they are salted

INGREDIENTS PISTACHIO TIRAMISU CHARLOTTE

INGREDIENTS FOR PISTACHIO BUTTER

100 g green pistachios*

INGREDIENTS FOR PISTACHIO CREAM

100 g white chocolate drops*

400 g cold mascarpone*

250 g cold whipped cream*

80 g caster sugar

100 g pistachio butter

INGREDIENTS VANILLA ESSENCE

2 packages ladyfingers

2 tbsp. vanilla paste*

150 ml water

50 g chopped pistachios*

INGREDIENTS TOPPING

10 g chopped pistachios*

150 g fresh raspberries

6 mint leaves

PREPARATION PISTACHIO BUTTER

Place the green pistachios in a food processor* and blend (about 10 minutes) until they release some oil and become creamy.

PREPARATION PISTACHIO CREAM

Melt the white chocolate drops in a bowl* over steam. Once the chocolate is melted set it aside and let it cool down.

Blend cold mascarpone and cold whipped cream with a mixer* until creamy stir in sifted caster sugar bit by bit. Mix the pistachio cream with the white chocolate and the pistachio butter. Place in refrigerator until ready to use.

Prepare six jars* (9 cm in diameter) or, for a large cake, a cake ring* (20 cm in diameter).

PREPARATION VANILLA ESSENCE

Mix the vanilla paste with water and dip the ladyfingers with the smooth non-sugar side quickly (2-3 seconds). Don’t let them soak too long otherwise they will become soggy.

PREPARATION PISTACHIO TIRAMISU CHARLOTTE

Place ladyfingers, with sugar side out, in the jars. Break a ladyfinger into 3 pieces, place one of them on the bottom, and spread the pistachio cream on top. Sprinkle some chopped pistachios on top and cover with ladyfingers. Then put pistachio cream and chopped pistachios on top again. Continue in this manner layer by layer finishing with the pistachio cream. Keep the charlotte steady with a pretty silk ribbon*. Chill the Mini Pistachio Tiramisu Charlotte in the fridge for at least 4 hours. Remove from the jar and place on a plate. Top with raspberries, mint leaf, and chopped pistachios.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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