Homemade Pistachio Tiramisu (Print Version)
# Ingredients:
→ Coffee Soaked Lady Fingers
01 -
1 cup strongly brewed coffee
02 -
1 tablespoon rum (optional)
03 -
1/4 teaspoon almond extract
04 -
1 package (7 ounces) lady fingers, from the cookie aisle
→ Pistachio Mascarpone Cream
05 -
4 large eggs, separated
06 -
2/3 cup granulated sugar, divided
07 -
16 ounces mascarpone cheese, cold from the fridge
08 -
1/3 cup pistachio paste
09 -
1 teaspoon vanilla extract
10 -
1/2 teaspoon almond extract
11 -
1/3 cup pistachios, very finely chopped
# Instructions:
01 -
Brew the coffee and pour it into a wide, shallow bowl. Stir in 1/4 teaspoon almond extract and rum (if using). Set aside for dipping.
02 -
Separate the eggs, placing the whites in a stand mixer bowl with the whisk attachment and the yolks in a separate bowl for later use.
03 -
Beat the egg whites while slowly streaming in 1/3 cup of sugar. Whisk on high speed until stiff peaks form, about 3 minutes. Transfer to a large bowl, making sure to scrape the mixer bowl clean.
04 -
In the stand mixer bowl, beat egg yolks with remaining 1/3 cup sugar on high speed until fluffy and pale yellow, about 3 minutes. Mix in the cold mascarpone until combined.
05 -
Mix the pistachio cream, vanilla extract, and almond extract into the egg yolk mixture until well combined.
06 -
Gently fold half of the egg yolk mixture into the egg whites using a rubber spatula. Add remaining half and fold until just combined, being careful not to deflate the egg whites.
07 -
Quickly dip lady fingers in coffee mixture on both sides and arrange in a single layer in a 9x9-inch pan. Spread half of the mascarpone mixture evenly on top.
08 -
Repeat the process with remaining lady fingers and mascarpone mixture. Sprinkle the top with finely chopped pistachios.
09 -
Refrigerate for at least 4 hours or overnight before serving.
# Notes:
01 -
This elegant Italian dessert combines classic tiramisu with rich pistachio flavor for a unique twist.
02 -
Can be prepared a day in advance for best results.