Pistachio Tiramisu

This pistachio tiramisu is a nutty twist on the classic Italian recipe. I replace rum with amaretto, add pistachio syrup to coffee, chopped pistachios on top and pistachio cream mixed with mascarpone to create a creamy and flavorful layer.

Course Dessert

Cuisine Mediterranean

Keyword pistachio tiramisu

Prep Time 20

Cook Time 10

Chilling 4

Total Time 4 30

Servings servings

Calories 574kcal

Author Sonila

Equipment

Ingredients

LadyFingers Layer

40 ladyfingers approximately
1.5 cups espresso or strong coffee
2 ozs pistachio syrup

Cream Layer

5 egg yolks using pasteurized eggs helps
⅓ cup sugar
16 ozs mascarpone
1 cup pistachio cream
2 cups heavy cream
2 ozs amaretto

Toppings

2 tbsps unsweetened cocoa powder
4 tbsps chopped pistachios

Instructions

Preparation

Prepare a pot of coffee. If using a moka pot like I did, you might have to brew it twice. Press on the coffee to make it as dense as possible. Add pistachio syrup on the coffee, mix and set aside to cool.
Get mixing bowl 1 - add 5 egg yolks (pasteurized, if not see notes), sugar and mix with a handheld mixer until creamy and color turns almost white. Add cold mascarpone cream and continue mixing to incorporate. Add pistachio cream and amaretto, mix and set aside.
Get mixing bowl 2 - whip cold heavy cream until stiff peaks form. Using a spatula fold the heavy cream into the other bowl.

Assembly

Dip ladyfingers into the coffee mix, it has to be a quick action otherwise the ladyfingers will collapse because they get soggy fast. Layer one row of ladyfingers on the 9x13 dish.
Use half the cream to spread the 2nd layer with a spatula over the ladyfingers.
Add the remaining ladyfingers using same quick dipping method. Spread the final layer of cream over the ladyfingers.
Using a duster or shaker, spread unsweetened cocoa powder over the assembled tiramisu.
Finally add chopped pistachios throughout the top of the tiramisu. Chill for at least 4 hours or better overnight.

Notes

Store leftovers in the refrigerator for 3-4 days covered.
Both mascarpone and heavy cream have to be cold.
I have access to pasteurized eggs from my grocery store, if you don't whisk the egg yolks with sugar in a glass bowl over steam in low heat for 10 minutes.
Note the cocoa will darken as tiramisu is chilling.

Nutrition