Ingredients
Scale
- 2 cups strong brewed espresso, cooled
- 4 large egg yolks (pasteurized recommended, or use a gently cooked sabayon method)
- 1/2 cup granulated sugar
- 16 oz mascarpone cheese, chilled
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- 1 cup finely ground pistachios (unsalted, shelled)
- 1/2 cup chopped pistachios (unsalted, shelled), for garnish
- 24-30 ladyfingers (savoiardi)
Instructions
- Brew two cups of strong espresso and set aside to cool completely. This can be done in advance.
- In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk together the egg yolks and granulated sugar. Whisk constantly for 5-7 minutes, until the mixture is thick, pale yellow, and has doubled in volume. It should reach a temperature of 160°F (71°C) if using a thermometer. Remove from heat and continue to whisk occasionally as it cools to room temperature.
- In a separate large bowl, whip the chilled heavy cream with vanilla extract until medium-stiff peaks form. Be careful not to over-whip.
- Once the egg yolk mixture is cool, gently fold in the chilled mascarpone cheese until just combined and smooth. Do not overmix. Then, gently fold in the finely ground pistachios until evenly distributed.
- Carefully fold the whipped heavy cream into the mascarpone-pistachio mixture until no streaks remain, creating a light and airy pistachio cream.
- Prepare your serving dish (a 9×13 inch baking dish or individual ramekins work well). Quickly dip each ladyfinger into the cooled espresso, making sure not to over-soak them to prevent sogginess. Arrange a single layer of espresso-soaked ladyfingers at the bottom of your dish.
- Spread half of the pistachio cream evenly over the layer of ladyfingers.
- Repeat with another layer of espresso-soaked ladyfingers, followed by the remaining pistachio cream, spreading it smoothly to cover the top.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
- Before serving, garnish generously with chopped pistachios. Serve chilled and enjoy your homemade pistachio masterpiece!
Notes
For the best flavor, use high-quality, unsalted pistachios. Ensure all dairy ingredients (mascarpone, heavy cream) are well-chilled before mixing for optimal texture. If you prefer a lighter coffee flavor, dilute the espresso slightly with water. This tiramisu can be made up to two days in advance for maximum flavor development.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Layering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 25g
- Sodium: 100mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg