Pistachio Tiramisu

Pistachio Tiramisu

Ingredients

• For the Pistachio Sponge Cake
• 1 cup all-purpose flour
• ½ cup ground pistachios
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs, separated
• ¾ cup granulated sugar

• For the Mascarpone Cream
• 1½ cups mascarpone cheese
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Make the Pistachio Sponge Cake

1. Preheat oven to 175°C (350°F). Grease and line a baking pan.
2. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
3. In a separate bowl, beat egg yolks with half the sugar until thick and pale.
4. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat to stiff peaks.
5. Gently fold the dry mixture into the yolk mixture, then fold in the whipped egg whites.
6. Pour into the prepared pan and bake for 20–25 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before assembling.

2. Prepare the Mascarpone Cream

1. In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
2. In another bowl, whip the heavy cream to stiff peaks.
3. Fold the whipped cream into the mascarpone mixture until well combined.

3. Assemble the Tiramisu

1. Cut the cooled pistachio sponge into layers or strips.
2. In a serving dish, place one layer of sponge, then spread a layer of mascarpone cream.
3. Repeat layers, finishing with cream on top.
4. Optionally dust with crushed pistachios or cocoa powder.

4. Chill and Serve

1. Refrigerate for at least 4 hours or overnight for best results.
2. Slice and serve chilled.

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Prep Time: 30 minutes
Bake Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 8