Pistachio Tiramisu Mascarpone Layer (Print Version)
A luscious blend of pistachio, mascarpone, and espresso-soaked ladyfingers with a nutty finish.
# Ingredients:
→ Pistachio Cream
01 -
1 cup pistachio paste, unsweetened or lightly sweetened
02 -
1 1/2 cups mascarpone cheese, at room temperature
03 -
1 cup heavy whipping cream
04 -
1/2 cup powdered sugar, plus more to taste
05 -
1 teaspoon vanilla extract
→ Ladyfingers and Assembly
06 -
1 1/2 cups strong espresso or coffee, cooled
07 -
2 tablespoons coffee liqueur, such as Kahlúa or amaretto (optional)
08 -
1 package ladyfinger biscuits, about 24 to 30 pieces
→ Topping
09 -
1/4 cup crushed pistachios
10 -
White chocolate shavings (optional)
11 -
Unsweetened cocoa powder (optional)
# Steps:
01 -
Combine the cooled espresso with coffee liqueur in a shallow dish. Set this mixture aside for dipping.
02 -
In a large mixing bowl, whisk the mascarpone cheese and pistachio paste together until smooth and homogeneous.
03 -
In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
04 -
Gently fold the whipped cream mixture into the mascarpone-pistachio base until fully combined with a smooth, airy texture.
05 -
One at a time, briefly dip each ladyfinger into the coffee mixture for 1 to 2 seconds per side. Arrange a single layer in the bottom of an 8x8-inch rectangular dish.
06 -
Evenly spread half of the pistachio mascarpone cream over the layer of ladyfingers.
07 -
Add a second layer of dipped ladyfingers, then spread the remaining pistachio cream over the top.
08 -
Cover the assembled dessert and refrigerate for at least 4 hours or preferably overnight to allow flavors to meld and for ideal texture.
09 -
Before serving, garnish with crushed pistachios. Add white chocolate shavings and a light dusting of cocoa powder if desired.
# Notes:
01 -
For best flavor and a sliceable texture, refrigerate overnight before serving. Briefly dip ladyfingers to prevent sogginess.