Description
Pistachio Tiramisu is a creamy and delightful twist on the classic Italian dessert, featuring layers of ladyfingers soaked in coffee and rum, combined with a rich pistachio mascarpone mixture.
Ingredients
Scale
- 1 ½ cups pistachios, shelled
- 1 ½ cups heavy cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- 1 ½ cups strong brewed coffee, cooled
- 2 tablespoons dark rum
- 24 ladyfingers
- Cocoa powder, for dusting
Instructions
- Start by placing the pistachios in a food processor and pulse until finely ground.
- Transfer the ground pistachios to a bowl and set them aside.
- In a large mixing bowl, pour in the heavy cream and begin whipping it with an electric mixer on medium speed.
- Whip the cream until it forms stiff peaks, being careful not to overwhip.
- In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract.
- Whisk the mascarpone mixture together until smooth and creamy.
- In a separate bowl, whisk the egg yolks until they become pale and slightly thickened.
- Add the egg yolks to the mascarpone mixture and gently fold them in until fully combined.
- Next, carefully fold the whipped cream into the mascarpone and egg yolk mixture, using a spatula in a gentle, sweeping motion.
- Once fully combined, add the ground pistachios to the mixture and fold them in.
- In a clean bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the pistachio mascarpone mixture, ensuring it stays light and airy.
- Pour the cooled brewed coffee into a shallow dish and add the dark rum, stirring to combine.
- Take each ladyfinger and dip it quickly into the coffee-rum mixture, making sure it’s moistened but not soggy.
- Layer the dipped ladyfingers at the bottom of a serving dish, arranging them tightly together.
- Once the first layer of ladyfingers is in place, spread half of the pistachio mascarpone mixture over them, smoothing it into an even layer.
- Repeat the process with another layer of dipped ladyfingers on top of the pistachio mixture.
- Finish by spreading the remaining pistachio mascarpone mixture over the second layer of ladyfingers.
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, dust the top of the tiramisu generously with cocoa powder.
- Slice and serve chilled, enjoying the pistachio twist on the classic tiramisu.
Notes
- Make sure to pulse the pistachios finely, but not into a powder, to maintain some texture in the tiramisu.
- Be careful not to overwhip the heavy cream, as it can affect the smoothness of the mascarpone mixture.
- To avoid soggy ladyfingers, dip them quickly into the coffee-rum mixture, ensuring they stay firm.
- For a stronger pistachio flavor, try adding a small amount of pistachio extract to the mascarpone mixture.
- Allow the tiramisu to chill overnight for the best flavor and texture, as it helps the layers set properly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 70mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg