Revamp Traditional Tiramisu With Our Pistachio-Forward Recipe
Prep Time:
4 hours, 30 minutes
Cook Time:
Servings:
12 portions
Ingredients
  • 1 cup black coffee, cooled
  • 1 ½ tablespoons Marsala wine
  • 3 large eggs, separated
  • ½ cup granulated sugar, divided
  • 12 ounces mascarpone
  • ¼ cup pistachio cream, plus extra to decorate
  • 1 teaspoon vanilla extract
  • 12 ounces ladyfinger biscuits
  • ¼ cup pistachios, shelled
Directions
  1. Line an 8x8-inch square cake pan with parchment paper.
  2. Mix together the coffee and the Marsala wine. Set aside to cool.
  3. In a clean bowl, whisk the egg whites on a high setting until stiff peaks form.
  4. As you continue to beat the eggs, slowly add ¼ cup granulated sugar until it has all combined. Set the egg white mixture aside.
  5. In a clean bowl beat the egg yolks and remaining sugar together for a few minutes until lighter and doubled in volume.
  6. Add the mascarpone, pistachio cream, and vanilla extract, and mix for 1 to 2 minutes.
  7. Gently fold the egg white mixture into the mascarpone pistachio mixture.
  8. To assemble the tiramisu, dip the ladyfingers into the coffee and Marsala mixture, and then place them in rows in the base of the prepared cake tin.
  9. Spread half of the mascarpone mixture over the ladyfingers.
  10. Repeat the procedure, dipping the ladyfingers into the coffee mixture and then placing them on top of the mascarpone layer.
  11. Finish the tiramisu by spreading the second half of the mascarpone mixture over the top and smoothing it over.
  12. Place pistachios into a food processor and blend for 20 to 30 seconds, until finely ground.
  13. Sprinkle the ground pistachios on top of the tiramisu.
  14. Cover and chill for at least 4 hours before serving.