Pistachio Tiramisu

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Pistachio Tiramisu


Ingredients

Units Scale
  • 1 package ladyfingers
  • 4 eggs, separated
  • 1 cup sugar, divided
  • 16 ounces mascarpone
  • 1 cup of strong coffee or 1/2 cup of espresso and water
  • 1 teaspoon vanilla extract

Pistachio Cream

  • 7oz – 1/2 can sweetened condensed milk
  • 1/2 cup pistachio butter
  • 34 tablespoons heavy cream (optional)

Instructions

  1. First, brew coffee. Pour the coffee or espresso into a wide, shallow bowl and set aside.
  2. Separate the eggs, placing the egg whites in the stand mixer bowl fit with the whisk attachment and the egg yolks in a separate bowl. You’ll use them later.
  3. Beat the egg whites with the whisk attachment and slowly stream in the granulated sugar, beating on high speed until stiff, about 3 minutes. Transfer the egg white mixtures into a large bowl, using a rubber spatula to get everything out so that the bowl is mostly clean.
  4. Add the egg yolks to the stand mixer bowl with the remaining 1/2 cup sugar. Beat on high speed with the whisk attachment until fluffy and pale yellow in color, about 3 minutes.
  5. Add mascarpone, vanilla extract, and a little over half of the pistachio cream to the egg yolk mixture and mix well.
  6. Use a rubber spatula to add half of the egg yolk mixture into the egg whites, gently folding to combine. Add the second half of the egg yolk mixture to the egg whites and fold until homogenous. Be sure not to over-mix as this can cause the egg whites to deflate.
  7. Quickly dip the ladyfingers in the coffee on both sides and place them in a single layer in your desired pan. This size recipe works well in a 10-inch round or a 9 x 13 pan!
  8. Smooth about half of the mascarpone mixture on top of the ladyfingers.
  9. Next, drizzle some of the pistachio cream on top of the mascarpone layer and use a knife to gently swirl the pistachio cream. Repeat another layer of ladyfingers dipped in coffee. Top with the second half of the mascarpone. And more pistachio cream to swirl
  10. Refrigerate for at least 4 hours but preferably overnight before serving! Enjoy!

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