Mini Pistachio Tiramisu Cake:

Equipment:

• Squared baking cake ring 20cm (l) x 2.5cm (h)
• 2 crystal plastic box size 10.5 x 10.5 x 4.5cm (without the lid), or a Tiramisu serving dish 16cm in diameter, 5.5cm tall.

Recipe: 2 mini cakes, crystal plastic box size 10.5 x 10.5 x 4.5cm (without the lid)

For the Biscuit (sponge cake):

For the pistachio Tiramisu:

For the sugar syrup:

Preparation and assembly instructions:

For the Biscuit (sponge cake):

1. Line the squared cake ring with a double layer of aluminum foil and a parchment paper placed on top of it. Place it on a baking sheet lined with parchment paper and set it to the side.
2. Follow the same instructions for making a genoise sponge cake.
3. Pour the cake batter into the baking ring and evenly spread in an even layer. Tap the baking sheet on your counter to get rid of any large air bubbles. Bake at the same temperature, but only for 17 minutes. Let the cake cool completely (it should take about 5 minutes) and then immediately unmold it from the cake ring.
4. Peel off the parchment paper and cut into 2 squares, sized 10×10 cm, and 2 squares sized 7x7cm. Set them to the side, covered, until use.

For the sugar syrup:

Mix the boiling water with the sugar until it is fully melted. Add the rose water and set to the side to cool down completely.

For the pistachio Tiramisu:

1. Prepare the pastry cream: In a small bowl, whisk together 40g of the milk and cornstarch, until smooth and without any lumps.  Add the eggs and whisk thoroughly to combine.
2. In a saucepan, over medium heat, cook the remaining 80g of the milk with the sugar (1), and bring it to a simmer.
3. Gradually temper the eggs mixture with the hot milk.
4. Transfer the tempered mixture back into the saucepan, through a strainer to capture any cooked egg bits.
5. Cook over medium-low heat, whisking constantly, until the cream is thickly bubbling.
6. Take the saucepan off the heat and add the butter, vanilla extract and pistachio paste. Whisk well and transfer the cream to a clean bowl.
7. Attach a plastic wrap directly on the surface of the cream and allow it to cool down at room temperature for 1 hour. Then refrigerate for at least 4 hours (or preferably, overnight).
8. Prepare the Tiramisu cream: Into a bowl, add the mascarpone cheese and soften it slightly with a spatula.
9. Gradually add the pastry cream by folding it into the mascarpone cheese.
10. Beat the cream with the sugar (2) to very stiff peaks. Gradually fold the whipped cream into the mascarpone mixture. Keep refrigerated until use.

Cakes assembly:

1. Place one 10cm squared sponge cake at the bottom of the crystal box and brush it with syrup.
2. Fill with 135g of pistachio Tiramisu cream- try to spread the cream evenly, and note that the cream should be touching all sides of the box, “climbing” all the way to the top (see video demonstration).
3. The hole in the center should now be filled with the second 7cm squared sponge cake. Brush it with syrup as well.
4. Fill with additional 130g of pistachio Tiramisu cream, and smooth the top part with an offset spatula.
5. For decoration, you could grind pistachios with some powdered sugar to a very fine powder, and sprinkle on top of the cream.