Pistache tiramisu

Difficulty: easy
Rating: 8
Duration: 4 hours 40 minutes (4 hour wait time)
Serves: enough!

Ingredients

• 300 g mascarpone • 150 g pistachio paste (+ 1 extra tablespoon) • 1 tsp vanilla extract • 450 ml heavy cream • 75 g sugar • 75 g unsalted pistachios • 200 ml espresso or very strong coffee • 200 g ladyfingers • 1 tbsp powdered sugar

Instructions

1. Prepare the mascarpone mixture: • In a large bowl, whisk together the mascarpone, 150 g pistachio paste, and vanilla extract until smooth. 2. Whip the cream: • In a separate bowl, whip 300 ml of heavy cream with the sugar until stiff peaks form. 3. Combine the mixtures: • Gently fold the whipped cream into the mascarpone mixture, along with the crushed pistachios (reserve 1 tablespoon for garnish). 4. Layer the tiramisu: • Dip the ladyfingers on one side into the cooled coffee and arrange half of them in the bottom of a baking dish. • Spread half of the mascarpone-pistachio cream over the ladyfingers. • Repeat with another layer of dipped ladyfingers and top with the remaining cream mixture. 5. Chill the dessert: • Place the tiramisu in the refrigerator and let it set for at least 4 hours to allow the flavors to blend and the dessert to firm up. 6. Prepare the topping: • Whip the remaining 150 ml of heavy cream with the powdered sugar until soft peaks form. • Gently fold in 1 tablespoon of pistachio paste. 7. Decorate: • Pipe dollops of the pistachio whipped cream over the tiramisu. • Sprinkle with the reserved 1 tablespoon of crushed pistachios for garnish. 8. Serve and enjoy!