Name: Pistachio Tiramisu
Cook time: 3600 s
Total time: 3600 s
Yield: 9X13 tray
Ingredients: For the cream; 800 gr mascarpone, room temperature; 200 gr heavy cream, room temperature; 200 gr sugar; 120 gr pistachio paste; 8 egg yolks; For the coffee syrup; 3 shots of espresso; 1 shot of alcohol (whiskey/dark rum), optional; 1 cup of water; For the ladyfingers; 4 boxes of ladyfingers; For decoration; Ground pistachios

BENGINGI

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Pistachio Tiramisu

cook:

1 h 0 min

0.0

(6)

Pistachio tiramisu—how did I ever live without you? This is love at first bite. A small twist on my classic recipe brought us here—to pistachio heaven. I blended pistachio paste into the cream made with pasture-raised eggs and whipped cream, then swapped the usual cocoa topping for ground pistachios. The hardest part? Waiting until the next day to dig in (because we all know tiramisu is always better after a night in the fridge). This dessert is perfect for your Thanksgiving dinner—you’ll instantly become the star of the show, guaranteed!

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Ingredients

For the cream

800 gr mascarpone, room temperature

200 gr heavy cream, room temperature

200 gr sugar

120 gr pistachio paste

8 egg yolks

For the coffee syrup

3 shots of espresso

1 shot of alcohol (whiskey/dark rum), optional

1 cup of water

For the ladyfingers

4 boxes of ladyfingers

For decoration

Ground pistachios

Directions

Step 1

Making the cream- In a stand mixer with a whip attachment, add the egg yolks and the sugar. Whip on high speed until the mixture is light in color and a bit foamy.

8 egg yolks

200 gr sugar

Step 2

Add the mascarpone, pistachio paste and the heavy cream, and keep whipping on high speed until you achieve soft peaks. Cover the bowl with a plastic wrap and place in the fridge for at least 30 minutes (up to 1 day).

800 gr mascarpone, room temperature

120 gr pistachio paste

200 gr heavy cream, room temperature

Step 3

Make the coffee syrup mix by combining all the ingredients together.

1 shot of alcohol (whiskey/dark rum), optional

3 shots of espresso

1 cup of water

Step 4

Assembling the tiramisu- add 4 big tbsp of cream and spread on the bottom of the tray.

Step 5

Dip the ladyfingers in coffee for 2 seconds on each side, then immediately transfer them to the pan. Cover the layer of ladyfingers with cream, spreading it evenly. Add another layer of coffee-dipped ladyfingers. Using an offset spatula, spread the remaining cream evenly on top.

4 boxes of ladyfingers

Step 6

Sprinkle a generous layer of ground pistachios on top.

Ground pistachios

Step 7

Refrigerate for 24 hours covered with a plastic wrap.

Step 8

Slice and enjoy with your friends and family!

Step 9

YASSS!

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