Orange and pistachio ‘tiramisu’

Fri, 20 February 2026

For the pistachio brittle:

100g caster sugar

100g pistachio nuts

4 oranges

2 tablespoons Cointreau or Limoncello

18 sponge fingers/savoiardi biscuits

250g mascarpone

150g pistachio crème

Pinch of salt

250ml double cream

- 6 small serving glasses or one larger serving dish big enough to hold sponge fingers in a single layer.

1. To make the pistachio brittle put the caster sugar in a small pan over a medium-low heat, allow the sugar to melt swirling it occasionally so it melts evenly. Do not stir as the sugar will crystallize. Once the sugar is melted and a chestnut colour remove from the heat and quickly add the pistachios, swirling until they are coated in caramel and then turn them out of the pan onto a tray lined with baking parchment. Allow to cool and then chop the brittle up. Store in a dry airtight container until ready to use.

2. Zest one of the oranges into a bowl. Remove the skin and pith from the oranges but cutting it off with a sharp knife. The easiest way to do this is to cut off the top and bottom of the orange and then place it on a board with one of the cut sides down to stabilise it and using a sharp knife cut the skin off in strips from the top to the bottom following the curve of the orange. Once all the skin and pith is removed, cut the oranges into segments or thin slices. Put the oranges into a separate bowl and then squeeze any juice remaining in the skin and pith into the bowl with the zest.

3. Add the Cointreau or Limoncello to the zest and juice. Dip the sponge fingers into the juice for a couple of seconds and then put them into the individual dishes, breaking them in half if you need to. Repeat with all the sponge fingers.

4. Divide the orange pieces between the serving dishes, placing on top of the sponge fingers.

5. Put the mascarpone in a bowl with the pistachio crème and pinch of salt and beat with a wooden spoon until completely combined. Softly whip the cream and then fold it into the mascarpone mixture. Divide this pistachio cream between the serving dishes, spreading it gently with a spatula or spoon so it is smooth on top. Cover the dishes with cling film and refrigerate for 4 hours or overnight.

6. Remove from the fridge, sprinkle a layer of pistachio brittle over the top and serve immediately.