Ingredients
Equipment
Method
- In a large bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
- In a separate medium bowl, combine the room-temperature mascarpone, pistachio cream, powdered sugar, and vanilla extract. Whisk until smooth and fully combined.
- Gently fold the whipped cream into the pistachio-mascarpone mixture in two or three additions until no streaks remain. Be careful not to overmix.
- Pour the cooled coffee into a shallow bowl. Quickly dip each ladyfinger into the coffee for about 1-2 seconds per side. Do not let them get soggy.
- Arrange a single layer of dipped ladyfingers in the bottom of an 8x8 inch baking dish.
- Spread half of the pistachio cream mixture evenly over the ladyfingers.
- Repeat with a second layer of dipped ladyfingers and top with the remaining pistachio cream.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set.
- Before serving, garnish generously with chopped pistachios. Slice and enjoy!
Notes
Tip 1: For the best texture, ensure your mascarpone is at room temperature and your heavy cream is very cold.
Tip 2: The tiramisu tastes even better on day two, so don't be afraid to make it a day in advance.
Tip 3: If using unsweetened pistachio paste, you may need to add more powdered sugar to reach your desired sweetness.
Tip 2: The tiramisu tastes even better on day two, so don't be afraid to make it a day in advance.
Tip 3: If using unsweetened pistachio paste, you may need to add more powdered sugar to reach your desired sweetness.