Pistachio Tiramisu
A delicious and modern twist on the classic tiramisu. This recipe is packed with pistachios, pistachio cream and coffee. It's the ultimate dinner party dessert!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 ounces mascarpone cheese
- 2 cups heavy cream
- ½ cup powdered sugar (or more, to taste)
- 1½ cups pistachio cream spread (divided)
- 1 cup finely chopped pistachios
- 2 cups strong brewed coffee
- 15 ounces lady finger biscuits (about 50-55 biscuits)
- 1 tsp vanilla extract (or pistachio extract)
Instructions
- 1
To start, in a large mixing bowl or in the bowl of a stand mixer, add the heavy cream, extract, powdered sugar, mascarpone cheese and 1 cup pistachio cream.
- 2
Using the whisk attachment, beat on medium speed until everything is well incorporated and the cream is stiff peaks. Careful not to over mix, or the cream will separate.
- 3
To Assemble The Tiramisu
- 4
First, dip each ladyfinger into the coffee, being careful not to over-dip. This can make them soggy. Layer them in a 9x13 pan to make one flat layer.
- 5
Then, drizzle about 1/4 cup of the remaining pistachio cream on top. If its too thick, mix it with 1-2 tbsp of milk to thin it out.
- 6
Now, add half of the mascarpone cream on top and spread it around evenly.
- 7
Then add a generous layer of finely chopped pistachios.
- 8
Repeat with the soaked lady fingers.
- 9
Top with the remaining 1/4 cup pistachio cream.
- 10
Finally, top with the remaining half of the mascarpone cream.
- 11
Garnish with more chopped pistachios and more pistachio cream. Refrigerate for a minimum of 6 hours, preferably overnight.