Pistachio Tiramisu
Bright, nutty, and irresistibly creamy, this Pistachio Tiramisu puts a green twist on a classic Italian dessert with layers of espresso-soaked ladyfingers, whipped mascarpone, and crunchy pistachios.
Ingredients
For the Tiramisu
- 1 cup mascarpone cheese Fresh and full-fat for best flavor
- 1 cup heavy cream At least 36% fat for stability
- 1/2 cup sugar Adjust to taste
- 1 cup strong brewed coffee Cooled, use freshly brewed espresso or strong coffee
- 1 pack ladyfingers Use a standard pack, typically around 24 ladyfingers
- 1/2 cup crushed pistachios Unsalted and lightly toasted for best flavor
- cocoa powder For garnish, dust before serving
Instructions
Preparation
- In a mixing bowl, whip the heavy cream and sugar until stiff peaks form.
- Gently fold the mascarpone cheese into the whipped cream until well combined.
- Pour the cooled strong brewed coffee into a shallow dish.
- Dip each ladyfinger briefly in the coffee, turning once to ensure even soaking.
- Layer half of the coffee-soaked ladyfingers in the bottom of your serving dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Sprinkle half of the crushed pistachios across the mascarpone layer.
- Repeat with the remaining ladyfingers, mascarpone mixture, and crushed pistachios.
- Finish with a top layer of mascarpone and sprinkle with additional crushed pistachios.
Chilling
- Cover and refrigerate the tiramisu for at least 4 hours or overnight.
Serving
- Before serving, dust the top with cocoa powder and garnish with additional crushed pistachios.
- Cut into portions with a warm knife and serve chilled.
Notes
This dessert can be made a day ahead for enhanced flavor. For best results, use a shallow, wide dish to allow for easier layering and cooling.