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Pistachio Tiramisu Recipe

Pistachio Tiramisu Recipe
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★★★★★

5 from 18 reviews

This Pistachio Tiramisu combines the classic Italian dessert with the rich, nutty flavor of pistachios, creating a unique and indulgent treat. Featuring a pistachio-infused sponge cake layered with a creamy mascarpone mixture and soaked in espresso and coffee liqueur, this no-bake dessert is garnished with chopped pistachios and dusted with cocoa powder for added texture and flavor. Perfect for special occasions or a luxurious everyday treat.

Ingredients

Scale

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

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground pistachios, baking powder, and salt. Set aside.
  3. Beat Egg Yolks and Sugar: In another bowl, beat the egg yolks with half of the granulated sugar until the mixture is fluffy and pale yellow, which will help create a light texture in the sponge.
  4. Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form, ensuring a stable meringue.
  5. Combine Mixtures: Gently fold the yolk mixture into the beaten egg whites to maintain airiness. Then, sift the dry ingredients gradually into the egg mixture, folding carefully to keep the batter light.
  6. Bake the Sponge Cake: Pour the batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely.
  7. Make the Mascarpone Cream: In a bowl, whisk together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until the mixture is smooth, thick, and spreadable.
  8. Prepare Espresso Mixture: Combine the cooled brewed espresso with the coffee liqueur in a shallow dish for soaking the sponge.
  9. Assemble the Tiramisu: Cut the cooled sponge cake into layers. Brush each layer generously with the espresso and coffee liqueur mixture. Spread a layer of mascarpone cream on top of each soaked sponge layer, building up the dessert.
  10. Finish and Garnish: Cover the top with a final layer of mascarpone cream. Dust the surface with cocoa powder and sprinkle chopped pistachios evenly over the top to add texture and flavor.
  11. Chill: Refrigerate the assembled tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
  12. Serve: Slice, serve chilled, and enjoy this delicious Pistachio Tiramisu with friends and family.

Notes

  • Make sure to cool the sponge cake completely before assembling to prevent the mascarpone cream from melting.
  • The coffee liqueur can be substituted with a coffee-flavored syrup or omitted for a non-alcoholic version.
  • For best results, use fresh, high-quality mascarpone cheese and pistachios.
  • You can prepare this dessert a day in advance to enhance the flavors.
  • Store leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.

Nutrition

Keywords: Pistachio Tiramisu, Tiramisu, Pistachio Dessert, Italian Dessert, Mascarpone, Coffee Dessert, Nutty Cake

Find it online: https://maicook.com/pistachio-tiramisu-recipe/