Description
This Pistachio Tiramisu Recipe offers a delightful twist on the classic Italian dessert, featuring layers of light pistachio sponge cake, rich mascarpone cream, espresso, and coffee liqueur. Topped with chopped pistachios and cocoa powder, it’s a show-stopping treat for any occasion.
Ingredients
For the Pistachio Sponge Cake:
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1 cup all-purpose flour
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1/2 cup ground pistachios
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1 tsp baking powder
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1/4 tsp salt
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4 large eggs, separated
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3/4 cup granulated sugar
For the Mascarpone Cream:
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1 1/2 cups mascarpone cheese
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1 cup heavy cream
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1/2 cup powdered sugar
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1 tsp vanilla extract
For the Assembly:
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1/2 cup brewed espresso, cooled
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1/4 cup coffee liqueur
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1/2 cup chopped pistachios, for garnish
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Cocoa powder, for dusting
Instructions
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Prepare the Sponge Cake:
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Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment.
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Mix flour, ground pistachios, baking powder, and salt in a bowl.
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Beat egg yolks with half the sugar until fluffy. Separately, beat egg whites to soft peaks, then add remaining sugar and beat to stiff peaks.
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Gently fold yolks into whites, then fold in dry ingredients.
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Pour into prepared dish and bake for 20–25 minutes. Cool completely.
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Make the Mascarpone Cream:
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Whisk mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
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Assemble the Tiramisu:
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Mix espresso and coffee liqueur.
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Slice sponge into layers and brush each with espresso mixture.
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Layer with mascarpone cream, repeating as needed.
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Finish with a final layer of cream, dust with cocoa powder, and sprinkle chopped pistachios.
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Refrigerate at least 4 hours or overnight.
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Notes
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Use high-quality espresso for best flavor.
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For a nut-free version, omit pistachios and use plain sponge.
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Best served chilled after overnight refrigeration.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
