Pistachio Tiramisu Recipe
A creamy, nutty twist on the classic Italian dessert! This Pistachio Tiramisu features homemade pistachio sponge cake, luscious mascarpone cream, and bold espresso for a showstopping treat that's elegant, indulgent, and unforgettable.
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
- 3/4 cup granulated sugar
For the Mascarpone Cream:
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Assembly:
- 1/2 cup brewed espresso, cooled1/4 cup coffee liqueur1/2 cup chopped pistachiosCocoa powder for dusting
Instructions
Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.
Mix flour, ground pistachios, baking powder, and salt.
Beat egg yolks with half the sugar until fluffy.
Beat egg whites with remaining sugar until stiff peaks form.
Fold yolks into whites, then gently sift in dry ingredients.
Pour into dish and bake 20–25 minutes. Cool completely.
Whip mascarpone, heavy cream, powdered sugar, and vanilla until thick.
Mix espresso and coffee liqueur. Slice sponge into layers.
Brush each layer with espresso mixture.
Layer with mascarpone cream.
Top with final layer of cream, dust with cocoa, and sprinkle chopped pistachios.
Refrigerate 4+ hours or overnight.
Notes
