Name: Pistachio Tiramisu
Ingredients: 1 cup strong brewed coffee — cooled; 2 tbsp sugar (optional, dissolve into coffee); 500 g (about 1 lb) mascarpone cheese, softened; 1 cup heavy cream (or whipping cream), cold; ⅔ cup powdered sugar; ⅓ cup pistachio butter (or finely ground pistachios + a bit of milk to make a paste); 1 tsp vanilla extract; ½ cup finely chopped pistachios; ~200–250 g ladyfinger biscuits (or sponge cake fingers) — enough to make 2-3 layers depending on your dish size; Additional chopped pistachios for topping; Optional: a drizzle of melted dark chocolate or cocoa powder for extra richness

Description

A twist on classic tiramisu — layers of creamy pistachio-infused mascarpone, espresso-soaked biscuits, and crunchy pistachio nuts. Rich, nutty, and perfect for dessert lovers.

Ingredients

Scale

For the Coffee Soak

1 cup strong brewed coffee — cooled
2 tbsp sugar (optional, dissolve into coffee)

For the Pistachio Cream Layer

500 g (about 1 lb) mascarpone cheese, softened
1 cup heavy cream (or whipping cream), cold
⅔ cup powdered sugar
⅓ cup pistachio butter (or finely ground pistachios + a bit of milk to make a paste)
1 tsp vanilla extract
½ cup finely chopped pistachios

For the Layering

~200–250 g ladyfinger biscuits (or sponge cake fingers) — enough to make 2-3 layers depending on your dish size
Additional chopped pistachios for topping
Optional: a drizzle of melted dark chocolate or cocoa powder for extra richness

Instructions

Prepare the Coffee Soak
- Brew strong coffee, let it cool. Stir in sugar if using. Pour into a shallow dish wide enough to dip biscuits quickly.
Make the Pistachio Cream
- In a chilled bowl, whip heavy cream until soft peaks form.
- In another bowl, mix mascarpone, powdered sugar, pistachio butter (or pistachio paste), and vanilla until smooth.
- Gently fold whipped cream into mascarpone-pistachio mixture until creamy and smooth.
- Fold in the finely chopped pistachios for texture.
Assemble the Tiramisu
- Quickly dip each biscuit (or sponge finger) into the coffee — don’t soak too long or they’ll get soggy.
- Line the bottom of a rectangular or square dish with a layer of soaked biscuits.
- Spread about half of the pistachio cream evenly over the biscuits.
- Repeat: another layer of dipped biscuits, then remaining cream.
Finish & Chill
- Smooth the top with a spatula.
- Sprinkle additional chopped pistachios on top. Optionally drizzle with melted chocolate or dust lightly with cocoa powder.
- Cover and refrigerate for at least 4–6 hours, ideally overnight — this helps layers set and flavors meld.

Serve
- Cut into squares or scoop servings.
- For extra indulgence, top with a few whole pistachios, a light dusting of cocoa, or a drizzle of chocolate.

Notes

Use strong coffee (espresso-strength) to balance the sweet pistachio cream.
Dip biscuits briefly — over-soaking makes the tiramisu soggy.
Chill long enough — tiramisu tastes best after resting, when flavors combine and texture firms up.
Pistachio butter (or paste) adds flavor depth; if using ground pistachios, make sure to grind finely for smooth cream.