Description
A fun twist on the classic tiramisu, this version features creamy mascarpone layered with light, pistachio-flavored sponge cake. Lightly sweetened and dusted with crushed pistachios, it’s a rich and nutty dessert that’s perfect for any celebration.
Ingredients
For the Pistachio Cream Filling:
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1 ½ cups shelled pistachios (unsalted)
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1 ¼ cups heavy cream
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8 oz mascarpone cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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2 large egg yolks
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2 tablespoons water
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1 tablespoon cornstarch
For the Coffee Mixture:
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1 cup strong brewed coffee (or espresso)
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2 tablespoons coffee liqueur (optional, like Kahlúa)
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2 tablespoons sugar (optional)
For the Tiramisu Assembly:
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1 package (7 oz) ladyfingers (savoiardi biscuits)
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Unsweetened cocoa powder, for dusting
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Finely chopped pistachios, for garnish (optional)
Instructions
Start by making the pistachio paste. Place the shelled pistachios in a food processor or blender and pulse until finely ground. Then, add 2 tablespoons of water to the pistachios and continue processing until a smooth paste forms. If necessary, add more water, a teaspoon at a time, to achieve the right consistency. Set aside the pistachio paste.
In a large mixing bowl, beat the heavy cream using an electric mixer until stiff peaks form. Set aside. In a separate bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and pistachio paste. Mix until smooth and well incorporated.
In another bowl, whisk together the egg yolks and sugar. Add the cornstarch and whisk until the mixture thickens slightly. Gently fold the egg yolk mixture into the mascarpone and pistachio paste mixture, ensuring that everything is evenly mixed. Finally, fold in the whipped heavy cream, creating a light, fluffy filling. Be gentle so as not to deflate the cream.
In a shallow dish, combine the brewed coffee, coffee liqueur (if using), and sugar. Stir until the sugar dissolves completely. This mixture will be used to soak the ladyfingers.
Dip the ladyfingers one at a time into the coffee mixture. Do not soak them for too long—just a quick dip to ensure they absorb some of the coffee flavor but don’t become soggy. Layer the soaked ladyfingers at the bottom of a 9×9-inch baking dish or similar-sized dish.
Spread half of the pistachio cream filling over the first layer of ladyfingers. Use a spatula to smooth the filling into an even layer. Repeat with another layer of coffee-soaked ladyfingers, followed by the remaining pistachio cream filling.
Once the tiramisu is assembled, cover the dish with plastic wrap and refrigerate it for at least 3 hours, preferably overnight. This gives the layers time to set and allows the flavors to meld together.
Before serving, dust the top of the tiramisu with unsweetened cocoa powder. Garnish with finely chopped pistachios for added texture and visual appeal. Slice the tiramisu into squares and serve chilled.
- Prep Time: 30 minutes
- Chilling Time: 3 hours
- Cook Time: 30 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 25-30g
- Carbohydrates: 35-40g
- Protein: 6g