Pistachio Tiramisu

This dreamy pistachio tiramisu has light, creamy layers of pistachio mascarpone cream and coffee-soaked ladyfingers. A layer of crunchy chopped pistachios on top adds even more nutty flavor.

Prep – 40minutes mins
Chill Time – 6hours hrs
Serves – 9

Ingredients

• ▢4 large eggs
• ▢1/2 cup granulated sugar, divided
• ▢2 cups (454 grams) mascarpone cheese
• ▢1/3 cup (90 grams) pistachio butter
• ▢1 teaspoon vanilla extract
• ▢1/2 teaspoon almond extract
• ▢1/2 cup (120ml) strong brewed coffee or espresso, cooled to room temperature
• ▢1 to 2 tablespoons amaretto, optional
• ▢24 (200 grams) store-bought ladyfinger cookies
• ▢1/3 (40 grams) cup chopped toasted pistachios

Instructions 

• Make the pistachio butter. You can do this up to a week in advance. It only requires two ingredients or you can find it at specialty markets.
• Beat the egg whites to stiff peaks. Separate the egg whites and egg yolks into two large mixing bowls. Use a hand mixer at medium-high speed to beat the egg whites and 1/4 cup (50 grams) of the sugar until stiff peaks form, about 4 minutes. When you lift the beaters out of the mixture, the whites should form a peak with tips that stand straight up and don’t droop. Set aside.
• Whip the egg yolks and remaining sugar. Add the remaining 1/4 cup (50 grams) sugar to the bowl with the egg yolks. Whip at medium-high speed until tripled in volume and pale yellow, about 4 minutes.
• Add the mascarpone and pistachio butter. To the yolk mixture, add the mascarpone cheese and beat at medium-low speed until smooth, 1 to 2 minutes. Add the pistachio butter, vanilla extract, and almond extract and mix until thoroughly combined, about 1 minute.
• Fold in the egg whites. Add the egg whites and gently fold with a rubber spatula until just combined. Be careful not to deflate the air out of the mixture.
• Assemble the tiramisu. Add the coffee to a wide, shallow bowl. Optionally, stir in the amaretto. Working with one cookie at a time, dip half of the ladyfingers into the coffee, about 1/2 second per side, and arrange in a single layer in a 9×9-inch pan. Spread half of the mascarpone mixture over the ladyfinger cookies.
• Layer. Dip the remaining ladyfingers in the coffee and arrange over the mascarpone cream in the pan. Spread the remaining mascarpone cream over the top.
• Chill. Cover the pan and refrigerate for at least 6 hours, preferably overnight.
• Serve. Top with the chopped pistachios. Slice and serve.

Notes

• To toast the pistachios: Preheat oven to 350°F. Spread the pistachios on a rimmed baking sheet and bake for 8 to 10 minutes until fragrant and lightly golden.
• Best coffee to use: Use 1/2 cup of strong coffee or espresso from an espresso maker, moka pot, coffee pod machine, or a strong batch from an automatic drip machine. Or use 2 tablespoons of quality instant espresso powder dissolved into 1/2 cup of hot water.
• Storage: Cover and store in the refrigerator for 2 to 3 days.

Nutrition

Calories: 468.3kcalCarbohydrates: 32.7gProtein: 11.2gFat: 32gSaturated Fat: 16.6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4.4gTrans Fat: 0.01gCholesterol: 187.6mgSodium: 141.5mgPotassium: 131.2mgFiber: 0.8gSugar: 12.8gVitamin A: 968.8IUVitamin C: 0.03mgCalcium: 99.9mgIron: 1.6mg