pistachio tiramisu

Tiramisu is one of my favorite desserts to make. This version is inspired by my current coffee order. Pumpkin spice gets all the love when it comes to Starbucks’ seasonal flavor, but for me, it’s all about the pistachio latte. I get mine with one pump of the syrup and it’s the perfect balance of sweet and salty with the espresso.

I used a pistachio cream for the recipe. This one is delicious, but there are many alternatives on the market. Many include white chocolate, which would be delicious in this. However, if you buy one that has white chocolate, I would reduce the sugar by 25%, taste for sweetness, and adjust accordingly. This recipe also calls for espresso. However, you can substitute with extra strong coffee. When I make this, I usually brew coffee using double the amount of grounds.

Tools needed: an electric mixer or whisk, 2 medium mixing bowls, a 2 qt baking dish or serving bowl, and a sifter.

Ingredients:

For the cream:

4 egg yolks

1/2 c (100 g) granulated sugar

3/4 c heavy whipping cream

1 c (227 g) mascarpone

4 Tbsp (50 g) pistachio cream

1 pinch salt

For the assembly:

1 3/4 c good espresso or very strong coffee

2 Tbsp rum or cognac

2 Tbsp unsweetened cocoa powder

About 24 ladyfingers

1/4 cup roasted and lightly salted pistachios

Step 1:

Add the egg yolks and half of the granulated sugar to a medium mixing bowl. Whisk until they become light yellow and fluffy. Set aside.

Step 2:

In a separate medium mixing bowl, add the heavy whipping cream and the other half of the sugar. Whisk together until it forms soft-medium peaks. Add the mascarpone, pistachio cream, and a pinch of salt. Continue to whip until everything is fully incorporated.

Step 3:

Gently fold the mascarpone mixture into the sweetened egg yolks until fully combined.

Step 4:

Combine espresso and rum in a shallow bowl and set aside.

Step 5:

Use a sifter to dust the bottom of a 2 qt baking dish or bowl with cocoa powder. It’s helpful to place your sifter over a cup or bowl and add two tablespoons cocoa powder before dusting your baking dish. Dip the ladyfingers in the espresso mixture one by one, before placing them in an even layer in the dish.

Step 6:

Add half of the cream mixture and spread evenly over the ladyfingers. Repeat the second layer of ladyfingers, followed by the remainder of the cream mixture. Spread evenly and dust with cocoa powder.

Step 7:

Add the pistachios to a food processor and pulse until finely chopped. Sprinkle the pistachios over the top. Allow to set for at least 4 hours in the refrigerator, or over night.