Pistachio Espresso Tiramisu

Pistachio Espresso Tiramisu

Ingredients :

• For the Base and Soaking Liquid:

• 1 cup strong brewed espresso or very strong coffee
• 1 tablespoon sugar dissolved in the warm coffee
• About 24 to 30 ladyfinger biscuits

• For the Mascarpone Cream:

• 500g mascarpone cheese, room temperature
• 3 large egg yolks
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract

• For the Whipped Component:

• 1 cup heavy whipping cream, cold
• 1 tablespoon powdered sugar

• For the Pistachio Layer Mix-in:

• 2 tablespoons high quality pistachio paste or puree
• Or 3 tablespoons finely ground roasted pistachios

• For Decoration:

• Cocoa powder for dusting
• Fresh chopped pistachios

Preparation :

1. Brew the coffee and stir in the sugar while it is still hot. Set aside to cool slightly.

2. In a bowl beat the mascarpone cheese until it becomes smooth and creamy.

3. In a separate bowl whisk the egg yolks with the granulated sugar and vanilla until pale and fluffy.

4. Gently fold the yolk mixture into the mascarpone until fully combined.

5. In another clean bowl whip the cold heavy cream with powdered sugar until stiff peaks form.

6. Fold the whipped cream into the mascarpone mixture gently to keep it airy.

7. Take about half of the total cream mixture and stir in the pistachio paste or ground nuts until uniform in color.

8. Quickly dip each ladyfinger into the coffee liquid for just 1 second per side so they soften but do not fall apart.

9. Arrange a layer of dipped ladyfingers at the bottom of your serving dish or tray.

10. Spread a layer of the plain white mascarpone cream over the ladyfingers.

11. Follow with a generous layer of the green pistachio cream.

12. Repeat the layering process starting with ladyfingers then cream then pistachio cream.

13. Finish with a final layer of ladyfingers topped with the remaining white cream.

14. Smooth the top surface flat with a spatula.

15. Dust generously with cocoa powder using a fine sieve.

16. Scatter fresh chopped pistachios over the top of the cocoa powder.

17. Refrigerate the tiramisu for at least 4 hours or preferably overnight to set.

18. Slice into squares carefully using a sharp knife dipped in warm water before serving.

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