💚 Pistachio Tiramisu – A Nutty Twist on the Classic Italian Dessert

👩‍🍳 Instructions

Step 1: Make the Pistachio Sponge

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
2. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
3. In another bowl, beat egg yolks with 1/2 cup sugar until pale and thick.
4. In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks.
5. Gently fold the yolk mixture into the whites, then fold in the dry ingredients.
6. Spread batter evenly into pan and bake 15–18 minutes, until lightly golden. Cool completely.

Step 2: Prepare the Mascarpone Cream

1. In a chilled bowl, whip heavy cream until soft peaks form.
2. In another bowl, beat mascarpone with powdered sugar, vanilla, and pistachio paste until smooth.
3. Gently fold the whipped cream into the mascarpone mixture. Refrigerate until ready to use.

Step 3: Assemble the Tiramisu

1. Cut the pistachio sponge into two even layers.
2. Place one layer in the bottom of a baking dish. Brush generously with coffee (mixed with liqueur if using).
3. Spread half of the mascarpone cream over the soaked sponge.
4. Repeat with the second sponge layer, more coffee, and the remaining cream.
5. Smooth the top with a spatula.

Step 4: Garnish & Chill

1. Dust the top with cocoa powder.
2. Sprinkle chopped pistachios for crunch and color.
3. Cover and refrigerate for at least 4 hours (overnight is best).

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🌸 Serving Tip

Slice into squares and serve chilled. Each bite is rich, nutty, and perfectly balanced between pistachio and creamy tiramisu goodness! 💚

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