Description
This Pistachio Tiramisu is a luscious twist on the classic Italian dessert, featuring layers of espresso-soaked ladyfingers, creamy mascarpone blended with pistachio cream, and a crunchy pistachio topping. Perfectly chilled and rich in flavor, it makes an elegant dessert for any occasion.
Ingredients
Cream Mixture
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese, softened
- ¾ cup pistachio cream
Soaking Liquid
- 1 cup espresso or strong coffee, room temperature
- ¼ cup Amaretto liqueur
Other
- 1 package ladyfinger cookies (24 count)
- ½ cup crushed pistachios, for topping
Instructions
- Prepare the Cream Mixture: In a large bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the softened mascarpone cheese and pistachio cream until just combined. Set aside.
- Make the Soaking Liquid: In a separate shallow bowl, combine the espresso (or strong coffee) with the Amaretto liqueur. Stir to blend well.
- Layer the Ladyfingers: Quickly dip half of the ladyfinger cookies into the espresso-Amaretto mixture, ensuring they absorb some liquid but don’t become soggy. Arrange the dipped ladyfingers in a single layer at the bottom of a 9×9 inch baking dish, cutting cookies to fit if necessary.
- Add the Cream Layer: Spoon half of the mascarpone and pistachio cream mixture over the layer of ladyfingers and spread it evenly with a spatula.
- Repeat Layers: Dip the remaining ladyfingers in the soaking liquid and layer them over the cream mixture. Finish by spooning the remaining mascarpone mixture over the top and spreading it smoothly.
- Chill the Tiramisu: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably up to 48 hours, to allow the flavors to meld and the dessert to set properly.
- Garnish and Serve: Just before serving, sprinkle the crushed pistachios evenly over the top. Cut the tiramisu into 9 square pieces and enjoy this creamy, nutty delight.
Notes
- Ensure the espresso or strong coffee is cooled before dipping ladyfingers to prevent them from getting too soggy.
- Pistachio cream can be found at specialty stores or made at home by blending pistachios with sugar and a bit of cream.
- This dessert can be assembled the day before and refrigerated to save time.
- For a non-alcoholic version, substitute the Amaretto liqueur with an equal amount of espresso or coffee.
- Use room temperature mascarpone for easier mixing and smoother texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
