Enjoy a delightful twist on the classic Italian dessert with this Pistachio Tiramisu recipe. The pistachio sponge cake adds a nutty richness, while the mascarpone cream is smooth and luscious. Perfect for gatherings or a special treat, this dessert is sure to impress. The recipe combines the flavors of pistachio, coffee, and cocoa for a truly indulgent experience.
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Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) pan or a round springform pan with parchment paper.
In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.
In a separate large, clean bowl, use an electric mixer (or a stand mixer) to beat the 4 egg whites until stiff peaks form. Set aside.
In a third bowl, beat the 4 egg yolks with the 3/4 cup granulated sugar until the mixture is pale yellow and thick.
Gently fold the dry ingredients into the yolk mixture until just combined. Be careful not to overmix.
Gently fold about one-third of the stiff egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain. Be gentle to keep the air in the batter.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
In a large bowl, beat the 1 cup heavy cream until medium peaks form. Set aside.
In a separate bowl, whisk together the mascarpone cheese, 1/2 cup granulated sugar, vanilla extract, and pistachio paste (if using) until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture until it is smooth and uniform. Do not overmix, or the cream may deflate.
Pour the cooled coffee into a shallow dish and stir in the amaretto or rum (if using).
Slice the cooled pistachio sponge cake horizontally into two even layers.
Place the first cake layer in your serving dish (a 9×9-inch dish or similar is ideal). Generously brush or lightly dip the cake layer with the coffee mixture.
Spread half of the mascarpone cream evenly over the coffee-soaked cake layer.
Place the second cake layer on top of the cream, and again, generously brush or lightly dip it with the coffee mixture.
Spread the remaining mascarpone cream evenly over the top layer.
Cover the dish and refrigerate the Tiramisu for at least 4 to 6 hours, or preferably overnight. This allows the flavors to meld and the cake to fully absorb the liquid and set properly.
Just before serving, use a sieve to dust the top generously with cocoa powder. Sprinkle the chopped pistachios around the edges or over the top.
Ensure the coffee is completely cooled before using it to avoid melting the mascarpone cream.
For a stronger pistachio flavor, use pistachio paste in the mascarpone cream.
Refrigerating overnight enhances the flavor and texture of the Tiramisu.
Be gentle when folding the egg whites to maintain the airiness of the sponge cake.
Use a sharp knife to slice the sponge cake evenly for better layering.
Can I make this recipe without alcohol?
Yes, you can omit the amaretto or rum and use plain coffee for soaking the cake layers.
Can I substitute mascarpone cheese?
Cream cheese can be used as a substitute, but it will slightly alter the flavor and texture.
How long should I refrigerate the Tiramisu?
Refrigerate for at least 4 to 6 hours, but overnight is recommended for the best flavor and texture.
Can I use store-bought pistachio paste?
Yes, store-bought pistachio paste works well and enhances the flavor of the mascarpone cream.
What type of coffee is best for this recipe?
Strong brewed coffee, such as espresso or dark roast, is ideal for this recipe.
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