Pistachio Tiramisu Recipe

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Pistachio Tiramisu Recipe

Elevate your dessert game with this stunning Pistachio Tiramisu—a luxurious twist on the classic Italian treat. This delightful variation features a homemade pistachio sponge cake layered with rich mascarpone cream and soaked in bold espresso, then finished with a dusting of cocoa and a scattering of chopped pistachios. It’s everything you love about tiramisu, but with a nutty, elegant upgrade.

Perfect for special occasions or simply treating yourself, this pistachio tiramisu delivers a beautiful contrast of textures and flavors: soft, coffee-soaked cake, velvety mascarpone, and the subtle crunch of pistachios in every bite.

Ingredients

For the Pistachio Sponge Cake:

  • 1 cup all-purpose flour
  • ½ cup finely ground pistachios
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs, separated
  • ¾ cup granulated sugar

For the Mascarpone Cream:

  • 1 ½ cups mascarpone cheese (room temperature)
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

For Assembly:

  • ½ cup freshly brewed espresso, cooled
  • ¼ cup coffee liqueur (or substitute with additional espresso)
  • ½ cup chopped pistachios (for garnish)
  • Unsweetened cocoa powder (for dusting)

Instructions

1. Bake the Pistachio Sponge Cake:

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
  2. In a medium bowl, sift together flour, ground pistachios, baking powder, and salt.
  3. In a separate bowl, beat egg yolks with half the sugar until pale and thick.
  4. In another clean bowl, whip the egg whites until soft peaks form. Gradually add remaining sugar and beat to stiff peaks.
  5. Gently fold the yolk mixture into the egg whites. Slowly fold in the dry ingredients in batches, being careful not to deflate the batter.
  6. Pour into the prepared pan and bake for 20–25 minutes or until a toothpick inserted comes out clean. Let cool completely.

2. Prepare the Mascarpone Cream:

  1. In a large mixing bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and thickened. Be careful not to overmix.

3. Assemble the Tiramisu:

  1. In a shallow bowl, combine the espresso and coffee liqueur.
  2. Cut the cooled sponge cake into two or three even layers.
  3. Place one layer on your serving dish and generously brush with the espresso mixture.
  4. Spread a thick layer of mascarpone cream on top.
  5. Repeat layering until all components are used, ending with a layer of mascarpone cream.

4. Garnish and Chill:

  1. Dust the top generously with cocoa powder.
  2. Sprinkle chopped pistachios for added crunch and color.
  3. Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld and the dessert to set.

Serving Suggestions

Slice and serve this decadent dessert chilled, with a side of espresso or hot coffee. It also pairs beautifully with non-alcoholic digestifs or a creamy pistachio latte for a dessert pairing that’s both refined and satisfying.

Recipe Notes

  • You can toast the chopped pistachios for extra depth of flavor.
  • For a no-bake option, you can swap the sponge cake with store-bought ladyfingers layered with pistachio cream.
  • Add a few drops of pistachio extract to the mascarpone filling for a stronger nutty profile.

Recipe Details:

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Chill Time: 4 hours
  • **Total Time

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