Pistachio Tiramisu
Pistachio coffee-soaked ladyfingers nestled in a whipped, creamy pistachio mascarpone filling.
Equipment
Ingredients
Tiramisu
- ⅔ cup pistachio paste (173g, 6 oz) store bought or homemade
- 1 cup mascarpone (8 oz) softened
- 1 ¼ cup heavy whipping cream (290g) chilled
- ⅓ cup granulated sugar (73g)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 1 tablespoon amaretto or other liquor (optional)
- 2 cups coffee strong brew
- ¼ teaspoon pistachio flavoring
- 40-50 ladyfingers (two 3.5 oz boxes)
Garnish
- Pistachio paste
- Chopped pistachios
Instructions
Make the filling
- Beat the pistachio paste and ¼ cup of the heavy cream with a hand mixer or whisk until smooth. Add the mascarpone, vanilla and salt. Beat until completely smooth.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the remaining 1 cup of heavy cream with the granulated sugar. Beat until stiff peaks.
- Add the whipped cream to the mascarpone mixture and fold until combined. Set aside.
Assemble the tiramisu
- Whisk together the coffee, alcohol (if using) and pistachio flavoring in a shallow dish. Working with half of the ladyfingers, quickly dip each one, one at a time, into the coffee mixture and place them in a single layer covering the bottom of a 9x9-inch square pan. Top with half of the cream mixture, smoothing it out to the edges.
- Dip the rest of the ladyfingers into the coffee mixture and create another layer. Top with the remaining cream mixture and smooth the top.
- Garnish with pistachio paste (loosened with water if needed) and chopped pistachios*. Chill in the refrigerator until ready to serve, or for at least 2 hours and up to overnight.
Notes
*I warmed up and added a bit of water to some pistachio paste to loosen it before transferring it to a piping bag. I piped lines on top and used a toothpick to drag in opposite directions to create the feathered pattern.
This can be made in any shape of baking dish of a similar size.
Nutrition
Serving: 1sliceCalories: 510kcal
Tried this recipe?Let me know how it was!