Pistachio Tiramisu

Pistachio is one of my favorite flavors ever. Pistachio is HUGE in Italy, which is also my favorite. The people, the culture, the atmosphere, THE FOOD.

I also love tiramisu (you can find my original recipe here ) but I knew I had to recreate this pistachio version I had in Rome. There’s a place in Rome called Mr. 100 Tiramisu where there is 101 flavors of tiramisu. 100 daily flavors and 1 weekly flavor. This is delicious and honestly super easy to make!

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Ingredients

Pistachio Butter

  • 1 cup unsalted no-shell pistachios
  • 2 tablespoons water
  • 1/3 cup powdered sugar
  • 1 tablespoon olive oil

Everything Else

  • 6 tablespoons granulated sugar, divided
  • 16 ounces mascarpone cheese
  • 6 eggs, yolks and whites divided
  • 1/8 teaspoon almond extract
  • 1-1/4 cup strong coffee
  • 1/4 cup amaretto liqueur
  • 24-30 ladyfinger cookies
  • chopped pistachios, for topping

Instructions

  1. In a food processor, add the shelled pistachios. Blend the pistachios until they form a thick paste. This will take several minutes. Once smooth, add the water, powdered sugar, and olive oil. Continue to blend until the pistachio butter balls together and looks smooth and glossy. Set aside.
  2. Separate the egg yolks and whites into separate bowls. Place the egg yolks into a large bowl with 3 tablespoons of the granulated sugar. Place egg whites in the bowl of an electric mixer with the remaining 3 tablespoons granulated sugar.
  3. Whisk the egg yolks with a whisk or handheld mixer until they are pale and thick. Add in the mascarpone and mix until smooth and creamy.
  4. Meanwhile, whisk the egg whites until they are stiff and look glossy. Fold the egg whites into the mascarpone mixture, a third at a time. Gently fold to not break up the egg whites. Continue with remaining egg whites until completely incorporated. Add in the almond extract.
  5. Separate the mascarpone cream – 2/3 in one bowl and 1/3 in another bowl. Mix the pistachio butter into the 1/3 mascarpone bowl. Mix in the pistachio butter until smooth.
  6. In a shallow bowl, add coffee and amaretto liqueur. Dip each ladyfinger into the coffee mixture for a couple seconds on each side.
  7. Place half of the soaked ladyfingers on the bottom of a 9×9-inch baking dish, breaking them if necessary to fit the bottom.
  8. Spread the pistachio-mascarpone mixture on top of the first layer of ladyfingers, smoothing it out to evenly cover. Place the second half of soaked ladyfingers on top. Spread the rest of the plain mascarpone mixture on top to cover the ladyfingers.
  9. Cover tiramisu with plastic wrap and refrigerate at least 2 hours and up to 24 hours before serving.
  10. Before cutting and serving, sprinkle with chopped pistachios.

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