Pistachio Tiramisu Recipe
Pistachio Tiramisu is a delectable twist on the traditional Italian dessert. With the rich, creamy mascarpone filling and the subtle nutty flavor of pistachios, this dessert brings a luxurious touch to your dinner table. It’s easy to make, perfect for make-ahead occasions, and will impress your guests with its unique flavor profile. Whether you’re preparing it for a special event or a casual treat, Pistachio Tiramisu is the dessert to remember!
Ingredients
- For the Pistachio Sponge Cake:
- 1 cup all-purpose flour
- ½ cup ground pistachios
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs separated
- ¾ cup granulated sugar
- For the Mascarpone Cream:
- 1½ cups mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For the Assembly:
- ½ cup brewed espresso cooled
- ¼ cup non-alcoholic coffee syrup or a mixture of coffee and a small splash of vanilla extract
- ½ cup chopped pistachios for garnish
- Cocoa powder for dusting
Instructions
- Prepare the Pistachio Sponge Cake:
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch baking dish with parchment paper.
- In a bowl, mix the flour, ground pistachios, baking powder, and salt.
- In a separate bowl, beat the egg yolks with half of the sugar until fluffy.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Gently fold the egg yolk mixture into the egg whites. Then, sift in the dry ingredients and fold until combined.
- Pour the batter into the prepared dish and bake for 20-25 minutes. Allow it to cool completely.
- Prepare the Mascarpone Cream:
- In a mixing bowl, whisk together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick.
- Assemble the Tiramisu:
- Mix the cooled espresso and non-alcoholic coffee syrup in a shallow dish.
- Slice the pistachio sponge into layers and dip each layer into the coffee mixture.
- In a trifle or serving dish, layer the dipped pistachio sponge, followed by a layer of mascarpone cream.
- Repeat the layers, finishing with a final layer of mascarpone cream.
- Dust the top with cocoa powder and sprinkle chopped pistachios for garnish.
- Refrigerate for at least 4 hours, or overnight, for the best flavor.
Notes
Flavor Tip: For a richer flavor, you can add a splash of rum or amaretto to the coffee mixture.
Gluten-Free Option: Replace the all-purpose flour with gluten-free flour to make the recipe suitable for those with gluten sensitivities.
Dairy-Free Option: Use coconut cream and dairy-free mascarpone for a vegan-friendly version.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.