Homemade Pistachio Tiramisu
A unique take on the beloved Italian classic, combining rich mascarpone, coffee-soaked ladyfingers, and vibrant pistachios.
Equipment
- Mixing Bowl
- Electric Mixer
- Food Processor
- Rectangular Dish
Ingredients
Ingredients
- 500 grams Mascarpone Cheese Essential for the creamy texture.
- 200 grams Ladyfingers Sponge-like cookies for soaking in coffee.
- 150 grams Shelled Pistachios Finely ground for flavor and color.
- 250 ml Freshly Brewed Coffee Strong brew for soaking ladyfingers.
- 100 grams Granulated Sugar To sweeten the mascarpone mixture.
- 250 ml Heavy Whipping Cream For a light and airy texture.
- 30 grams Unsweetened Cocoa Powder For dusting on top.
Instructions
- 1. Brew 250 ml of strong coffee and let it cool.
- 2. In a mixing bowl, combine mascarpone cheese and sugar, and beat until smooth.
- 3. In another bowl, whip the heavy cream until stiff peaks form.
- 4. Fold the whipped cream into the mascarpone mixture gently.
- 5. Grind the pistachios and fold them into the mascarpone mixture.
- 6. Dip ladyfingers briefly in the cooled coffee and layer them in a dish.
- 7. Spread a layer of the mascarpone mixture over the ladyfingers.
- 8. Repeat layers until all ingredients are used, finishing with mascarpone.
- 9. Cover and refrigerate for at least 4 hours or overnight.
- 10. Dust with cocoa powder before serving and garnish with reserved pistachios.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.