Pistachio Tiramisu
Serves 12
20 mins prep
0 mins cook
360 mins Chilling Time
380 mins total
This Pistachio Tiramisu is next level. The coffee soaked cookies, the creamy layers, the salty but sweet pistachios, it all works so perfectly together for the best dessert!
<strong>For the pistachio cream mixture </strong>
<strong>For the lady fingers</strong>
Toppings
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Using a hand mixer with a large bowl or stand mixer fitted with a whisk attachment, whip the whipping cream until stiff peaks form. Set aside in a different bowl.
In the stand mixer bowl or same bowl as the whipped cream was whipped in, whip on medium speed the mascarpone, sugar, pistachio cream and vanilla extract until fully combined - this could take 4-5 minutes.
Use a spatula to gently fold the whipped cream into the mascarpone-pistachio cream mixture – add the whipped cream in two additions, folding it in with a spatula so that the whipped cream doesn’t collapse. Set aside.
Add cooled brewed espresso to a low bowl and stir in the almond extract.
Dip the lady fingers into the cold espresso (a quick dip to get both sides – no more than 1 second per side) and lay them in a single layer on the bottom of a 9x13 inch pan.
Spread half of the mascarpone mixture over the layer of ladyfingers, then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top.
Cover with plastic wrap and refrigerate at least 6 hours or overnight.
When ready to serve, shave white chocolate finely over top of the tiramisu and then sprinkle over the 1/2 cup chopped or whole pistachios. Cut 12 pieces for serving.
