Creamy Pistachio Tiramisu Dessert (Print Version)
# Ingredients:
→ Coffee mixture for the lady fingers
01 -
1 tablespoon (optional) rum
02 -
1/4 teaspoon almond extract
03 -
1 7-ounce pack of lady fingers (usually in the cookie section)
04 -
1 cup well-brewed coffee
→ Pistachio mascarpone filling
05 -
4 large eggs, yolks and whites separated
06 -
16 oz mascarpone cheese, chilled
07 -
1/3 cup pistachios, chopped super fine
08 -
2/3 cup sugar, split into two portions
09 -
1/2 tsp almond extract
10 -
1 tsp vanilla extract
11 -
1/3 cup pistachio paste
# Instructions:
01 -
Brew a good, strong cup of coffee and transfer it to a shallow dish. Add the almond extract and rum if you want. Stir it together well, and set it aside until you need it.
02 -
Take your egg whites and pop them into a stand mixer with a whisk attachment. Slowly add 1/3 cup of sugar while whisking until stiff peaks form, which should take about 3 minutes. Move this fluffy mixture to a clean bowl and set it aside.
03 -
In the same mixer (no need to clean it), beat the yolks with the other 1/3 cup of sugar. Let it mix for about 3 minutes until it's pale and airy. Blend in the cold mascarpone, followed by the pistachio paste and both extracts, stirring until creamy and smooth.
04 -
Carefully fold half of the yolk mixture into your whipped egg whites using a rubber spatula. Once that's combined, fold in the rest. Work gently to keep the mixture light and fluffy.
05 -
Briefly dunk each lady finger into the coffee mixture (super quick, or they'll get soggy!) and arrange them in a single layer in a square 9×9-inch dish. Add half of your pistachio cream on top and spread it evenly.
06 -
Add another round of dipped lady fingers to create the second layer, then spread the remaining pistachio cream on top. Sprinkle the finely chopped pistachios all over as a pretty finishing touch.
07 -
Cover the pan and refrigerate for at least 4 hours, but overnight works even better to let the flavors come together perfectly. When ready, slice it up and enjoy a nutty, creamy treat!
# Notes:
01 -
This dish combines the creamy goodness of traditional Italian desserts with the unique nuttiness of pistachios.
02 -
For the best results, chill it for the full recommended time to ensure the texture turns out just right.
03 -
You can leave out the rum if you'd like, but it adds some extra depth if used.