Pistachio Tiramisu
Pistachio tiramisu is a rich and creamy delight that's sure to thrill fans of classic tiramisu and pistachios. It's easy to make and tastes like a dream.
Servings: 8
Equipment
- Baking Dish 13 x 9-Inch
Ingredients
- 1 ¾ Cups heavy cream
- 7 egg yolks
- 3 Tablespoons cold water
- 2 Tablespoons white sugar
- 21 Ounces mascarpone cheese
- 4 Tablespoons pistachio paste or pistachio cream
- 1 Cup brewed coffee mixed with 1 Tablespoon sugar
- 2 Packages ladyfingers 24 to 30 ladyfingers in total
- 1 ½ Cups pistachios shell before measuring out, then chop finely
Instructions
- Whip the heavy cream in a bowl until soft peaks form, about 4 minutes, on a medium speed.
- In another bowl, mix the egg yolks with the water and sugar, then microwave for 30 seconds.
- Beat the egg mixture on a high speed for about 6 minutes or until the yolks double in size and a white soft cream forms.
- Gently fold the whipped cream, egg yolk cream, mascarpone cheese, and pistachio paste in a large bowl without overmixing.
- Briefly soak the ladyfingers in the coffee and layer them in a 13 x 9-inch dish.
- Pour half the cream mixture over the ladyfingers.
- Add another layer of ladyfingers and top with the remaining cream, smoothing the layer evenly.
- Sprinkle the chopped pistachios on top.
- Refrigerate overnight for the best flavor.
Notes
Don't overmix: When combining the cream mixtures, mascarpone cheese and pistachio paste together, use a large flat metal spoon to fold the ingredients together. This ensures a light and airy finish.
Roasted pistachios: Dry roast the pistachios in a dry skillet or an ungreased baking sheet in the oven to bring out their wonderful flavor.
Be patient: Be patient when beating the egg yolks; they take a while to double in volume and become creamy and smooth.
Chill it overnight: Although you can serve this dessert as soon as it's made, I recommend refrigerating it overnight for a richer, smoother flavor and to help set the layers so you can serve it without it falling apart.
Chopping the nuts: The easiest way to do this is put them in a Ziploc bag and bash them with a rolling pin! Another idea is using a food processor.
Roasted pistachios: Dry roast the pistachios in a dry skillet or an ungreased baking sheet in the oven to bring out their wonderful flavor.
Be patient: Be patient when beating the egg yolks; they take a while to double in volume and become creamy and smooth.
Chill it overnight: Although you can serve this dessert as soon as it's made, I recommend refrigerating it overnight for a richer, smoother flavor and to help set the layers so you can serve it without it falling apart.
Chopping the nuts: The easiest way to do this is put them in a Ziploc bag and bash them with a rolling pin! Another idea is using a food processor.
Nutrition
Calories: 904kcal | Carbohydrates: 43g | Protein: 20g | Fat: 73g | Saturated Fat: 38g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 413mg | Sodium: 136mg | Potassium: 359mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2405IU | Vitamin C: 2mg | Calcium: 206mg | Iron: 3mg
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