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.
Servings: 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 9x9-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
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- 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: 468.3kcal | Carbohydrates: 32.7g | Protein: 11.2g | Fat: 32g | Saturated Fat: 16.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.4g | Trans Fat: 0.01g | Cholesterol: 187.6mg | Sodium: 141.5mg | Potassium: 131.2mg | Fiber: 0.8g | Sugar: 12.8g | Vitamin A: 968.8IU | Vitamin C: 0.03mg | Calcium: 99.9mg | Iron: 1.6mg
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