Pistachio Cream Tiramisu
A luscious twist on traditional tiramisu, featuring a rich pistachio cream layered with espresso-soaked ladyfingers for an irresistible Italian dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
- 1 cup shelled unsalted pistachios
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- 24 ladyfinger cookies
- 1 tablespoon powdered sugar (for dusting)
- Chopped pistachios (for garnish)
Instructions
- Grind the pistachios into a fine powder using a food processor.
- In a heatproof bowl, whisk egg yolks and granulated sugar together.
- Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and becomes pale (about 5-7 minutes). Remove from heat and let cool.
- Fold in the pistachio powder and mascarpone cheese until smooth.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the pistachio mascarpone mixture.
- Combine the cooled espresso and coffee liqueur in a shallow dish.
- Quickly dip each ladyfinger into the espresso mixture and arrange a layer at the bottom of your serving dish.
- Spread half of the pistachio cream over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining cream.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust the top with powdered sugar and sprinkle with chopped pistachios.
Notes
For a nut-free version, substitute pistachios with toasted almonds and omit the pistachio powder.
Find it online: https://seasonedrecipe.com/pistachio-cream-tiramisu/