Pistachio Tiramisu Delight (Print Version)
# Ingredients:
→ Coffee-Dipped Cookies
01 -
1 package (7 ounces) lady fingers, found in the cookie section
02 -
1/4 teaspoon almond extract
03 -
1 tablespoon rum, optional but fun
04 -
1 cup strong brewed coffee
→ Mascarpone Pistachio Filling
05 -
16 ounces mascarpone cheese, keep it cold
06 -
2/3 cup sugar, divided
07 -
4 large eggs, separate the yolks and whites
08 -
1 teaspoon vanilla extract
09 -
1/3 cup pistachio paste
10 -
1/2 teaspoon almond extract
11 -
1/3 cup finely chopped pistachios
# Instructions:
01 -
Combine brewed coffee with almond extract and rum in a shallow dish. Stir and set aside for soaking the cookies.
02 -
Put egg whites in the mixer with the whisk attachment. Yolks can wait in a separate bowl.
03 -
Slowly pour 1/3 cup of sugar into the whites as they whip. Beat on high until stiff peaks appear, about 3 minutes. Move to another bowl, scraping everything out.
04 -
Using the mixer bowl, whip the yolks and remaining sugar at high speed till they turn fluffy and light yellow, about 3 minutes. Add cold mascarpone and blend it in.
05 -
Stir pistachio paste, almond, and vanilla extracts into the egg yolk mixture until smooth.
06 -
Carefully fold half the yolk mixture into the whites with a spatula. Add the rest and gently fold together till it's all mixed but still airy.
07 -
Quick-dip the cookies in the coffee mix, flipping to coat both sides. Lay them in a single layer in a 9x9-inch dish, then spread half the mascarpone cream over the top.
08 -
Repeat the dipping and layering with the rest of the cookies and mascarpone cream. Dust the top generously with the fine pistachio bits.
09 -
Let it chill in the fridge for at least 4 hours, or leave it overnight if you can wait.
# Notes:
01 -
A luxurious Italian dessert that marries pistachio richness with classic tiramisu flavors.
02 -
Prepare it a day ahead for the tastiest results.