Ingredients:
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 your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
In a bowl, combine the flour, ground pistachios, baking powder, and salt.
Beat the egg yolks with half the sugar until light and fluffy. In a separate bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and continue beating until stiff peaks form.
Gently fold the yolk mixture into the egg whites, then gradually sift in the dry ingredients, folding carefully.
Pour the batter into the prepared dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Make the Mascarpone Cream:
In a bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thickened.
Assemble the Tiramisu:
In a shallow dish, mix the brewed espresso with the coffee liqueur.
Cut the cooled sponge cake into layers.
Dip each layer of sponge cake into the espresso mixture, then place a layer in the bottom of a serving dish.
Spread a layer of mascarpone cream over the sponge, then repeat the process with the remaining layers, alternating between sponge cake and cream.
Finish with a final layer of mascarpone cream and dust the top with cocoa powder.
Sprinkle chopped pistachios on top for garnish.
Chill:
Refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to firm up.
Enjoy this decadent, pistachio-infused twist on the classic tiramisu!
