Description
This Indulgent Pistachio Tiramisu is a luxurious twist on the classic Italian dessert, combining creamy mascarpone, rich espresso-soaked ladyfingers, and the delightful crunch of chopped pistachios. Perfect for impressing guests with its decadent layers and elegant presentation.
Ingredients
Scale
Main Ingredients
- 4 large Egg Yolks
- 0.5 cup Granulated Sugar
- 1 cup Mascarpone Cheese
- 1 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract (optional)
- 1 cup Brewed Espresso/Coffee, cooled
- 24 pieces Savoiardi Ladyfingers (or sponge fingers)
- 0.33 cup Chopped Pistachios (or toasted almonds)
- 0.25 cup Cocoa Powder (for dusting)
Instructions
- Prepare the Egg Mixture: In a heatproof bowl over simmering water, whisk together the egg yolks and granulated sugar vigorously until the mixture becomes pale and slightly thickened, about 5 to 7 minutes. Remove from heat and let it cool slightly.
- Mix Mascarpone Cheese: Gently fold the mascarpone cheese into the cooled egg yolk mixture until smooth and fully combined, ensuring no lumps remain.
- Whip Cream: In a separate chilled bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Be careful not to overwhip to maintain a light texture.
- Combine Cream and Mascarpone Mixture: Carefully fold the whipped cream into the mascarpone and egg mixture, blending gently to keep the mixture airy and smooth.
- Prepare Coffee Soak: Pour the brewed espresso or coffee into a shallow dish and quickly dip each ladyfinger into the coffee, ensuring they are soaked but not soggy to maintain structure.
- Assemble the Tiramisu: In a rectangular or trifle dish, arrange a layer of coffee-soaked ladyfingers. Spread half of the mascarpone cream over the ladyfingers evenly. Sprinkle half of the chopped pistachios over the cream layer. Repeat the layers with remaining ladyfingers, mascarpone cream, and chopped pistachios.
- Chill the Dessert: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the dessert to set.
- Dust and Serve: Just before serving, dust the top generously with cocoa powder for a classic finish and an added touch of bitterness that balances the sweetness. Garnish with extra pistachios if desired.
Notes
- Use freshly brewed espresso for the best coffee flavor.
- You can substitute the heavy cream with a lighter whipping cream for a less rich version.
- Ensure the ladyfingers are dipped briefly to avoid a soggy texture.
- For a nut allergy-friendly option, omit pistachios or replace with toasted coconut flakes.
- Serve chilled for the best flavor and texture.
