Pistachio Tiramisu
Yield: 8-10
Pistachio Tiramisu
Prep time: 40 HourInactive time: 24 HourTotal time: 64 Hour
A show stopping holiday dessert that's familiar yet has a nutty pistachio twist that everyone will love!
Ingredients
- ~ 1 cup brewed espresso
- 6 large eggs, yolks & whites separated
- 1/4 cup sweet marsala wine or any fortified wine
- 1/4 cup sugar
- 1 and 1/2 containers of 8.8 oz good quality mascarpone
- 1 tbsp almond extract
- 1 tbsp vanilla extract
- pinch of salt + flakey salt for topping
- 1/4 cup smooth Pistachio Spread (like this or this)
- Ladyfingers
- Cocoa powder for dusting
- 3/4 cup lightly blended pistachios
Instructions
- ESPRESSO: Brew the coffee - we like to use a larger moka pot, add vanilla extract when it's finished
- ZABAIONE:
- Step 1- whisk the egg yolks over a double boiler (low simmer), alternate adding the sweet marsala wine and sugar in stages (the sugar can burn so be careful) if you'd like transfer back and forth to a stand mixer...this will take about 10 minutes of whisking constantly to thicken
- Step 2: transfer yolks to a bowl and whisk in mascarpone, pistachio spread, almond extract, pinch of salt
- Step 3: Whisk the egg whites with your stand mixer until stiff peaks form, this takes 5-8 minutes
- Step 4: incorporate the yolk mixture with the whites by folding it in in two stages - now you've made your Zabaione
- ASSEMBLE: layer Zabaione and then lady fingers dipped in coffee, keep repeating until you fill your serving dish or finish one of the ingredients (if you have extra Zabaione that is OK store it in the fridge for 3-5 days and enjoy with fruit)
- Let the tiramisu rest in the fridge for 24 hours or overnight
- Top with more melted pistachio spread if you'd like (optional), cocoa powder, blended pistachios, and flakey salt - ENJOY!!
