Description
A luxurious twist on classic tiramisu, featuring pistachio sponge cake soaked in espresso and coffee liqueur, layered with rich mascarpone cream.
Ingredients
Scale
For the Pistachio Sponge Cake
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
For the Mascarpone Cream
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Assembly
- 1/2 cup brewed espresso, cooled
- 1/4 cup coffee liqueur
- 1/2 cup chopped pistachios, for garnish
- Cocoa powder, for dusting
Instructions
Prepare the Sponge Cake
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- In a bowl, mix flour, ground pistachios, baking powder, and salt.
- Beat egg yolks with half the sugar until fluffy. In another bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks.
- Fold the yolk mixture into the whites, then gradually sift in the dry ingredients, folding gently.
- Pour the batter into the prepared dish and bake for 20-25 minutes. Let cool completely.
Make the Mascarpone Cream
- In a bowl, whisk together mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
Assemble the Tiramisu
- Mix espresso and coffee liqueur. Cut the sponge cake into layers.
- Brush each layer with the espresso mixture. Spread a layer of mascarpone cream between each layer of sponge.
- Cover the top with a final layer of cream and dust with cocoa powder.
- Sprinkle chopped pistachios for garnish.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a stronger coffee flavor, increase the espresso soak.
- Swap coffee liqueur with almond liqueur for a nuttier taste.
- Can be made a day ahead for enhanced flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian