Pistachio Tiramisu
Creamy, nutty, and impossibly indulgent — this Pistachio Tiramisu is a twist on the classic Italian dessert that brings bright green pistachio flavor to every luscious spoonful.
Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Dish
- Hand Mixer
- Rubber Spatula
- Fine Sieve
Ingredients
Dry Ingredients
- 1 cup all-purpose flour sifted
- 1/2 cup ground pistachios finely ground
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs separated (yolks and whites separated into different bowls)
- 3/4 cup granulated sugar divided (half for yolks, half for whites)
- 1 1/2 cups mascarpone cheese room temperature
- 1 cup heavy cream cold
- 1/2 cup powdered sugar sifted
- 1 teaspoon vanilla extract
Coffee Mixture
- 1/2 cup brewed espresso cooled to room temperature
- 1/4 cup coffee liqueur optional; use extra espresso if omitting
Garnish
- 1/2 cup chopped pistachios for garnish, roughly chopped
- Cocoa powder for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper so the cake can be lifted out easily after baking.
- In a medium bowl, whisk together flour, ground pistachios, baking powder, and salt until evenly combined. Set aside.
- In a large bowl, beat egg yolks with 3/8 cup granulated sugar until the mixture is pale and slightly thickened — about 2–3 minutes with a hand mixer.
- In a separate clean bowl, whip egg whites until soft peaks form. Gradually add the remaining granulated sugar and continue whipping until stiff, glossy peaks hold their shape.
- Gently fold the egg yolk mixture into the egg whites using a rubber spatula, then fold in the dry ingredients in two additions, mixing just until no streaks remain.
- Pour the batter into the prepared dish and smooth the top. Bake for 20–25 minutes, or until the cake is golden and springs back lightly when touched. Allow the sponge to cool completely in the pan.
- While the cake cools, make the mascarpone cream: whisk mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick, forming soft peaks.
- Combine brewed espresso with coffee liqueur in a shallow dish. Slice the cooled sponge cake horizontally into layers.
- Brush each sponge layer lightly with the espresso mixture. Spread a generous layer of mascarpone cream between each layer.
- Finish with a top layer of mascarpone cream, dust the surface with cocoa powder, and sprinkle chopped pistachios on top.
- Refrigerate for at least 4 hours or overnight to let flavors meld and the cream set. Slice with a warm knife and serve chilled.
Notes
Store covered in the refrigerator for up to 3 days. Best within 48–72 hours; flavor and texture are optimal on day two after chilling.