Description
A nutty twist on classic tiramisu that combines pistachio cream with mascarpone and espresso for a delicious dessert.
Ingredients
Scale
- 1 cup mascarpone cheese, room temperature
- 1/2 to 3/4 cup pistachio cream
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 to 2 cups strong espresso or coffee, cooled
- 1 package ladyfinger cookies (savoiardi)
- 2–3 tablespoons cocoa powder, for dusting
- 1/3 cup chopped pistachios, for topping
Instructions
- Refrigerate the tiramisu for at least 4 hours, or overnight for best texture.
- Brew strong espresso or coffee and let cool.
- In a medium bowl, stir mascarpone, pistachio cream, and sugar until smooth.
- Beat the eggs in a separate bowl until frothy, then fold into the mascarpone mix.
- Quickly dip each ladyfinger into the cooled espresso for 1–2 seconds, then lay a single layer in your dish.
- Spread half of the pistachio mascarpone mixture over the soaked ladyfingers.
- Add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.
- Cover and refrigerate for at least 4 hours.
- Dust with cocoa powder and sprinkle chopped pistachios before serving.
Notes
Use pasteurized eggs for safety. Serve chilled with extra toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 100mg