For the pistachio cream
- 1 cup pistachio nutmeat
- 1/2 cup white sugar (more will be used later)
- 1 cup mascarpone cheese
- 4 eggs, eggs and yolks separated
- Pinch of cream of tartar (or a drizzle of lemon juice or white vinegar)
- 1/2 teaspoon salt
- 1/2 cup white sugar (one more tablespoon will be used! later)
For the strawberry layer
- 16 oz fresh strawberries
- 1 teaspoon white sugar
- juice of 1 lemon or blood orange
Storebought or homemade lady finger cookies (also called savoiardi)
- The exact quantity will depend on the size of your containers, but I buy two packages.
- 1 package freeze dried strawberries
- Blend the pistachio nutmeat into a find powder, then add 1/2 cup sugar and 1 cup mascarpone cheese. Blend until smooth. Add in the 4 egg yolks, mix, and set aside.
- Using a whisk or electric mixer, beat the egg whites in a metal bowl with the cream of tartar and salt. Slowly add in 1/2 cup sugar while mixing, until soft peaks are formed. Gently the pistachio mixture into the whipped egg white mixture, and set aside.
- Dice up your strawberries, sprinkle over 1 teaspoon of sugar, and the juice of 1 lemon. Mix, and set aside.
- In a 8x8" tin (or really whatever container you prefer), spread a thin layer of the pistachio mixture. Layer on top the ladyfingers, and break some up if necessary to cover the entire surface. Top with half the strawberry mixture, then more lady fingers, pistachio mixture, strawberries, ladyfingers, and a final layer of the pistachio mixture on top. Cover in plastic wrap and chill overnight.
- The next day, blend freeze dried strawberries into a fine powder. Use a tiny seive to generously dust the top of the tiramisù before serving.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.