Pistachio Tiramisu with Whipped Cream Layers Recipe
Calories: 310kcal
Ingredients
- Ladyfinger biscuits – the classic tiramisu base obviously.
- Mascarpone cheese – creamy dreamy, and slightly tangy.
- Heavy whipping cream – whipped to fluffy perfection.
- Powdered sugar – for a touch of sweetness without the crunch.
- Pistachio paste – the hero of this dessert; you can also use finely ground pistachios.
- Vanilla extract – just a splash to keep it cozy.
- Strong brewed coffee – cooled to soak your ladyfingers.
- Chopped pistachios – for garnish and a little extra crunch.
- Optional cocoa powder – if you want a dusting of classic tiramisu style.
Instructions
- Whip it good.
- Beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Seriously, don’t stop until it’s cloud-like.
- Mix mascarpone & pistachio paste.
- Fold the pistachio paste into mascarpone cheese. Keep it gentle—no need to overwork it. You want creamy, not gluey.
- Combine cream and mascarpone.
- Gently fold the whipped cream into the pistachio mascarpone mixture. FYI: folding is the magic word here—keep it airy!
- Prep your ladyfingers.
- Quickly dip each ladyfinger into cooled coffee. Don’t soak them too long—they should be soft but not mushy.
- Layer it up.
- In a serving dish or individual cups:
- Start with a layer of coffee-dipped ladyfingers.
- Add a generous layer of pistachio cream.
- Repeat until you reach the top, finishing with cream.
- Chill, chill, chill.
- Cover and refrigerate for at least 4 hours, ideally overnight. Patience, my friend.
- Garnish before serving.
- Sprinkle chopped pistachios and a light dusting of cocoa powder. You now look like a dessert wizard.