Print

Vibrant Pistachio Tiramisu Layer Cake Recipe

Vibrant Pistachio Tiramisu Layer Cake Recipe
Print Recipe

★★★★★

4.8 from 5 reviews

This Vibrant Pistachio Tiramisu Layer Cake is a delightful fusion of nutty pistachio sponge and rich coffee-chocolate sponge, layered with luscious mascarpone cream and soaked in aromatic coffee. Enhanced with apricot jam and topped with crushed pistachios, this visually stunning and flavorful cake offers a refreshing twist on traditional tiramisu with a beautiful green hue and a nutty crunch.

Ingredients

Scale

Pistachio Sponge:

  • 4 eggs
  • 120g sugar
  • 100g flour
  • 50g ground pistachios
  • 1 tsp baking powder
  • Green food coloring (optional, a drop)

Coffee-Chocolate Sponge:

  • 4 eggs
  • 120g sugar
  • 80g flour
  • 30g cocoa powder
  • 1 tsp baking powder

Mascarpone Cream:

  • 500g mascarpone
  • 300ml heavy cream
  • 100g powdered sugar
  • 1 tsp vanilla extract

Soaking Mixture:

  • 200ml strong coffee, cooled
  • 2 tbsp coffee liqueur (optional)

Filling & Topping:

  • 100g apricot jam
  • 50g crushed pistachios

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C (356°F) and line two 20cm square cake pans with parchment paper to ensure easy removal of the cakes after baking.
  2. Make Pistachio Sponge: Beat 4 eggs and 120g sugar vigorously until thick and pale. Gently fold in 100g flour, 50g ground pistachios, 1 tsp baking powder, and a drop of green food coloring (optional) to enhance the vibrant color. Pour the batter into one prepared pan and bake for 15-18 minutes until a toothpick comes out clean. Allow to cool completely.
  3. Make Coffee-Chocolate Sponge: Repeat the same process as the pistachio sponge by beating eggs and sugar until fluffy. Fold in 80g flour, 30g cocoa powder, and 1 tsp baking powder. Pour into the second pan and bake similarly for 15-18 minutes. Cool fully.
  4. Prepare Mascarpone Cream: In a chilled mixing bowl, whip 500g mascarpone, 300ml heavy cream, 100g powdered sugar, and 1 tsp vanilla extract together until firm peaks form. This creamy mixture will be used to layer and coat the cake.
  5. Trim and Layer Cakes: Once cooled, trim the edges of both cakes to make them uniform in size. Carefully slice each cake horizontally into two even layers, giving you four layers total (two pistachio, two chocolate).
  6. Assemble the Cake Layers: Start by placing the bottom chocolate layer and soak it evenly with the coffee and optional coffee liqueur mixture. Spread a thin layer of apricot jam followed by a generous layer of mascarpone cream. Next, add a pistachio layer, soak lightly, and spread more mascarpone cream. Repeat this process until all layers are stacked, finishing with the top chocolate layer.
  7. Finish and Chill: Cover the entire assembled cake with the remaining mascarpone cream, smoothing it over the sides and top. Sprinkle 50g crushed pistachios decoratively on top and sides to add crunch and a vibrant finish. Refrigerate the cake for at least 4 hours before slicing to allow the flavors to meld and the cream to set.

Notes

  • Green food coloring is optional but enhances the pistachio sponge’s vibrant appearance.
  • If coffee liqueur is not preferred, substitute with additional strong coffee for soaking.
  • Ensure cakes are completely cooled before slicing to avoid crumbling.
  • For best results, use high-quality mascarpone and fresh pistachios.
  • This cake is best served chilled and can be refrigerated for up to 2 days.

Nutrition

Keywords: Pistachio cake, tiramisu layer cake, mascarpone cream, coffee soaked cake, layered dessert, pistachio sponge, coffee chocolate sponge, apricot jam cake

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