Pistachio Tiramisu Recipe

Pistachio Tiramisu Recipe

Ingredients:

For the Pistachio Sponge Cake:

1 cup all-purpose flour

1/2 cup ground pistachios

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, separated

3/4 cup granulated sugar

For the Mascarpone Cream:

1 1/2 cups mascarpone cheese

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

For the Assembly:

1/2 cup brewed espresso, cooled

1/4 cup coffee liqueur

1/2 cup chopped pistachios, for garnish

Cocoa powder, for dusting

Directions:

Prepare the Sponge Cake:

Preheat your oven to 350°F (175°C).

Line a 9x13-inch baking dish with parchment paper.

In a bowl, mix flour, ground pistachios, baking powder, and salt.

Beat egg yolks with half the sugar until fluffy. In another bowl, beat egg whites until
soft peaks form, then gradually add the remaining sugar and beat until stiff peaks.

Fold the yolk mixture into the whites, then gradually sift in the dry ingredients,
folding gently.

Pour the batter into the prepared dish and bake for 20-25 minutes. Allow to cool
completely.

Make the Mascarpone Cream:

In a bowl, whisk together mascarpone, heavy cream, powdered sugar, and vanilla
until smooth and thick.

Assemble the Tiramisu:

Mix espresso and coffee liqueur. Cut the sponge cake into layers.

Brush each layer with the espresso mixture. Spread a layer of mascarpone cream
between each layer of sponge.

Cover the top with a final layer of cream and dust with cocoa powder.

Sprinkle chopped pistachios over the top for garnish.

Chill and Serve:

Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

Serve chilled, cut into slices.

Additional Information:

Prep Time: 30 minutes

Cook Time: 25 minutes

Chill Time: 4 hours

Total Time: About 5 hours