Easy Pistachio Tiramisu
A delightful twist on the classic Italian dessert with layers of ladyfingers, mascarpone, and pistachio cream, perfect for gatherings.
Ingredients
For the Tiramisu
- 1 cup strong brewed coffee or espresso (240 ml) Rich and aromatic base.
- 24 pieces ladyfingers (approximately 7 oz / 200 g) Perfect for soaking in coffee.
- 16 oz full-fat mascarpone Provides creamy body.
- 3/4 cup pistachio cream (210 g) Adds flavor and color.
- 1/3 cup powdered sugar (40 g) Adjust to taste.
- 1 teaspoon vanilla extract For flavor enhancement.
- 1/8 teaspoon fine salt
- 1 cup cold heavy cream (240 ml) Whipped to soft peaks.
- 1 tablespoon unsweetened cocoa powder For dusting on top.
- 1/3 cup chopped roasted pistachios (40 g) Garnish for texture.
Instructions
Preparation
- Brew a strong cup of coffee or espresso and let it cool completely.
- Pour the cooled coffee into a shallow dish for dipping the ladyfingers.
Mixing Filling
- In a mixing bowl, combine the mascarpone, pistachio cream, powdered sugar, vanilla extract, and salt. Beat on low speed until smooth and creamy.
- In a separate bowl, whip the cold heavy cream until soft peaks form and gently fold it into the mascarpone mixture.
Layering
- Take half of the ladyfingers and quickly dip them into the cooled coffee, being careful not to soak them.
- Arrange the dipped ladyfingers in an 8x8 or 9x9 inch dish to create the first layer.
- Spread half of the pistachio cream mixture over the ladyfingers.
- Repeat with the remaining ladyfingers and top with the remaining pistachio cream mixture.
Chill and Serve
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Before serving, dust the top with cocoa powder and sprinkle with chopped roasted pistachios.
Notes
Consider using freshly crushed pistachios for texture and add cream for desired consistency of the pistachio cream. You can also swap in different nut creams for a unique flavor.