Description
This Pistachio Tiramisu is a delightful twist on the classic Italian dessert, featuring a luscious pistachio mascarpone cream layered with coffee-soaked ladyfingers. The rich flavors of pistachios combine beautifully with the smooth mascarpone and a hint of dark rum, creating a decadent and creamy treat perfect for any occasion.
Ingredients
Scale
Nut Mixture
- 1 ½ cups pistachios, shelled
Cream Mixture
- 1 ½ cups heavy cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs, separated
Soaking Liquid
- 1 ½ cups strong brewed coffee, cooled
- 2 tablespoons dark rum
Assembly
- 24 ladyfingers
- Cocoa powder, for dusting
Instructions
- Grind Pistachios: Start by placing the pistachios in a food processor and pulse until finely ground. Transfer the ground pistachios to a bowl and set aside.
- Whip Cream: In a large mixing bowl, pour in the heavy cream and begin whipping with an electric mixer on medium speed until stiff peaks form, being careful not to overwhip.
- Prepare Mascarpone Mixture: In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
- Mix Egg Yolks: In a separate bowl, whisk the egg yolks until pale and slightly thickened, then gently fold them into the mascarpone mixture until combined.
- Combine Cream and Mascarpone: Fold the whipped cream gently into the mascarpone and egg yolk mixture using a spatula in a sweeping motion.
- Add Ground Pistachios: Fold the ground pistachios into the cream mixture.
- Whip Egg Whites: In a clean bowl, whisk the egg whites until stiff peaks form.
- Fold Egg Whites: Gently fold the egg whites into the pistachio mascarpone mixture to keep it light and airy.
- Prepare Coffee-Rum Mixture: Pour cooled brewed coffee into a shallow dish, add dark rum, and stir to combine.
- Dip Ladyfingers: Quickly dip each ladyfinger into the coffee-rum mixture, moistening but not soggy.
- First Layer: Arrange a tight layer of dipped ladyfingers at the bottom of a serving dish.
- Spread Cream: Spread half of the pistachio mascarpone mixture evenly over the ladyfingers.
- Second Layer: Repeat dipping process and layer another set of ladyfingers on top of the cream.
- Top Layer: Spread the remaining pistachio mascarpone mixture over the second ladyfinger layer.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let flavors meld.
- Finish: Before serving, dust the top generously with cocoa powder and slice chilled to serve.
Notes
- For best results, use freshly brewed coffee and allow it to cool completely before dipping ladyfingers to prevent sogginess.
- If concerned about raw eggs, use pasteurized eggs or an egg substitute suitable for desserts.
- You can substitute dark rum with coffee liqueur for an alternative flavor.
- Chilling overnight enhances the texture and flavor melding of the tiramisu.
- Store covered in the refrigerator and consume within 2-3 days for optimal freshness.
