Here’s a delicious and unique twist on the classic Tiramisu: Pistachio Tiramisu! This recipe features a pistachio sponge cake base, topped with the rich and creamy traditional Tiramisu filling. It’s perfect for those who love pistachios and want to add a little extra flavor to the classic Italian dessert.
Pistachio Tiramisu Recipe
Ingredients:
For the Pistachio Sponge Cake:
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Pistachio Tiramisu Cream:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup pistachio paste or finely ground pistachios
- 2 tablespoons sugar (optional, to taste)
For Assembly:
- 1 cup brewed espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- Chopped pistachios for garnish (optional)
- Cocoa powder for dusting
Instructions:
1. Prepare the Pistachio Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square pan or an equivalent sized baking dish with parchment paper.
- In a small bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with the granulated sugar until the mixture is pale and thick. Stir in the vanilla extract.
- In a separate bowl, beat the egg whites until soft peaks form.
- Gradually fold the dry ingredients into the egg yolk mixture, followed by gently folding in the egg whites. Be careful not to deflate the mixture.
- Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
2. Make the Pistachio Tiramisu Cream:
- In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
- Stir in the pistachio paste or finely ground pistachios to the mascarpone mixture until well combined. Taste and adjust sweetness if necessary by adding sugar.
- Chill the cream mixture in the refrigerator while you prepare the cake.
3. Assemble the Pistachio Tiramisu:
- Once the pistachio sponge cake has cooled, cut it into even squares or rectangles, depending on your serving preference.
- In a shallow dish, combine the cooled espresso or coffee with the coffee liqueur (if using).
- Quickly dip each piece of cake into the coffee mixture, ensuring the cake is soaked but not soggy.
- Layer the soaked pistachio cake pieces into the bottom of a serving dish (or individual glasses if you prefer serving individual portions).
4. Layer the Tiramisu:
- Spread half of the pistachio tiramisu cream over the soaked cake pieces, smoothing it evenly with a spatula.
- Add a second layer of dipped cake pieces and top with the remaining cream mixture.
5. Chill and Serve:
- Cover and refrigerate the Tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to firm up.
- Before serving, garnish with chopped pistachios and a dusting of cocoa powder.
Enjoy!
This Pistachio Tiramisu combines the traditional flavors of the classic Tiramisu with the richness of pistachios, giving it a unique and decadent twist. Perfect for any special occasion or whenever you’re craving a luxurious dessert!
