Fit pistachio tiramisu for INSULIN RESISTANCE

Directions

Tap steps to mark them done.

1. 1Prepare the coffee: Brew the coffee any way you like (I suggest moka pot coffee). The final amount should be 45 ml.
2. 2Prepare the dipping mixture for the biscuits: Pour the hot coffee and 20 g of xylitol into a shallow container, mix thoroughly, let cool and add the Amaretto. Gently dip the first 4 ladyfinger biscuits in the brew. The biscuits should be dipped lightly; they must not soak up too much.
3. 3Arrange the biscuits: Arrange the biscuits on the bottom of a 13x13 dish. If larger gaps remain and the bottom of the dish shows through, you can cut the biscuits lengthwise and place them in the gaps.
4. 4Prepare the cream: Whip the chilled cream with a blender. When the cream is visibly stiffening and thickening, add 9 g of cream stabilizer (1 pack). Mix until the cream is clearly stiff. Then add the cream cheese and pistachio paste and mix on low speed until the ingredients are combined (if you go for 100% pistachio paste, I suggest sweetening the cream to taste). In the meantime, chop the pistachios.
5. 5Layer the cheese mixture: Divide the cheese mixture into two portions, spread the first part over the biscuits, add half of the finely chopped pistachios. Spread evenly. Arrange another layer of biscuits and again the cheese mixture.
6. 6Finish the dessert: Smooth the surface of the dessert. Put everything in the fridge for at least 5 hours. Before serving, sprinkle with sifted cocoa and the remaining pistachios.🧑‍🍳