Pistachio Tiramisu
This decadent dessert features layers of ladyfingers soaked in espresso, a rich mascarpone cheese, pistachio cream filling, and a sprinkle of pistachios.
Servings: 9
Calories: 910kcal
Ingredients
- 5 large egg yolks
- ¾ cup sugar
- 16 oz mascarpone cheese at room temperature
- 1 ¾ cup heavy whipping cream
- ¾ teaspoon salt
- ¼ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup pistachio cream extra for garnishing
- 14 oz Italian ladyfingers
- 1 ½ cup brewed cuban espresso coffee room temperature
- ½ cup coffee flavored liqueur
- ½ cup crushed toasted, unsalted pistachios
Instructions
- Combine egg yolks and sugar in the top of a double boiler, over simmering water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored.
- Allow the sabayon to cool briefly before mixing in mascarpone. Mix in the mascarpone to whipped yolks until well combined. Then mix in the salt, vanilla, almond extract and pistachio cream. Mix until smooth.
- In a separate bowl, using an electric mixer whip cream to stiff peaks. Then, fold the whipped cream into the mascarpone sabayon mixture and set aside.
- Mix the espresso coffee with the coffee liquor in a large bowl. Lightly dip the ladyfingers into the coffee mixture, do not soak them! This way the lady fingers still have a bit of cookie texture and don't turn into mush.
- Arrange the ladyfingers in the bottom of a 9x13 baking pan and then spoon one third of the mascarpone pistachio cream filling over the ladyfingers. Repeat process with another layer of ladyfingers. Finish the tiramisu with the last of the cream filling.
- Drizzle additional pistachio cream over the top of the tiramisu and garnish the edges with crushed pistachios.
- Refrigerate for 4 hours, overnight for best results. Once you're ready to serve the tiramisu, it'll be firm.
Notes
Variations and Substitutions for Pistachio Tiramisu
Pistachio tiramisu is a delightful combination of creamy mascarpone cheese, coffee-soaked ladyfingers, and pistachio flavor. Here are some variations and substitutions to explore: Flavor Variations:-
- Nutella: Use Nutella spread instead of pistachio cream for a chocolate and hazelnut flavor.
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- Plain Tiramisu: Want a more traditional tiramisu recipe, try this recipe instead
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- Ricotta Cheese: For a lighter option, substitute mascarpone with ricotta cheese.
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- Cream Cheese: Cream cheese can also be used, but the texture might be slightly different.
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- Instant Coffee: Dissolve instant coffee in hot water for a quick and easy option.
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- Strong Brewed Coffee: If you don't have an espresso machine, a strong brewed coffee can be a good substitute.
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- Alcohol Free: Don't want any alcohol in your tiramisu? Simply omit the coffee liqueur
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- Savoiardi Cookies: These Italian ladyfingers are a classic choice for tiramisu.
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- Sponge Cake: Cut sponge cake into thin layers and soak them in coffee.
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- Graham Crackers: For a different texture, crush graham crackers and use them as a base.
Storing Tiramisu with Pistachio
To maintain the freshness and deliciousness of your pistachio tiramisu, follow these guidelines:-
- Refrigerator Storage: Store tiramisu in an airtight container in the refrigerator for up to 3-4 days. This will help the flavors meld and the texture set.
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- Freezing: For longer storage, wrap individual servings tightly in plastic wrap, then place them in an airtight freezer-safe container. Frozen tiramisu can last for up to 2-3 months.
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- Avoid Moisture: Ensure the container is airtight to prevent the tiramisu from becoming soggy.
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- Thawing: To thaw frozen tiramisu, transfer it to the refrigerator overnight.
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- Reheating: If desired, you can lightly dust the thawed tiramisu with cocoa powder and serve it chilled or at room temperature.