Pistachio Tiramisu
A creamy and delicious twist on the classic Italian dessert, packed with rich flavors and a delightful pistachio crunch.
Servings: 8 servings
Calories: 420kcal
Equipment
- Mixing Bowl
- Baking Dish
- Whisk
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso, cooled
- 1/4 cup coffee liqueur
- 1/2 cup chopped pistachios, for garnish
- cocoa powder, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.
- Mix flour, ground pistachios, baking powder, and salt in a bowl.
- Beat egg yolks with half of the granulated sugar until light and fluffy.
- In another bowl, whisk egg whites until soft peaks form, then gradually add the remaining sugar, whisking until stiff peaks develop.
- Gently fold egg yolk mixture into the whipped egg whites, followed by the dry ingredients.
- Pour batter into prepared dish and bake for 20-25 minutes until golden. Let cool completely.
- Whisk mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until smooth and thick.
- Mix cooled espresso with coffee liqueur. Slice sponge cake into layers.
- Brush each layer lightly with espresso mixture and spread mascarpone cream between layers.
- Finish with a top layer of mascarpone cream, dust with cocoa powder, and sprinkle chopped pistachios.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For a nut-free option, swap pistachios for cocoa powder. For a stronger coffee flavor, add an extra tablespoon of coffee liqueur. Best served chilled after overnight refrigeration.
Nutrition
Calories: 420kcal | Fat: 28g