Ingredients
For the cream
800 gr mascarpone, room temperature
200 gr heavy cream, room temperature
200 gr sugar
120 gr pistachio paste
8 egg yolks
For the coffee syrup
3 shots of espresso
1 shot of alcohol (whiskey/dark rum), optional
1 cup of water
For the ladyfingers
4 boxes of ladyfingers
For decoration
Ground pistachios
Directions
Step 1
Making the cream- In a stand mixer with a whip attachment, add the egg yolks and the sugar. Whip on high speed until the mixture is light in color and a bit foamy.
8 egg yolks
200 gr sugar
Step 2
Add the mascarpone, pistachio paste and the heavy cream, and keep whipping on high speed until you achieve soft peaks. Cover the bowl with a plastic wrap and place in the fridge for at least 30 minutes (up to 1 day).
800 gr mascarpone, room temperature
120 gr pistachio paste
200 gr heavy cream, room temperature
Step 3
Make the coffee syrup mix by combining all the ingredients together.
1 shot of alcohol (whiskey/dark rum), optional
3 shots of espresso
1 cup of water
Step 4
Assembling the tiramisu- add 4 big tbsp of cream and spread on the bottom of the tray.
Step 5
Dip the ladyfingers in coffee for 2 seconds on each side, then immediately transfer them to the pan. Cover the layer of ladyfingers with cream, spreading it evenly. Add another layer of coffee-dipped ladyfingers. Using an offset spatula, spread the remaining cream evenly on top.
4 boxes of ladyfingers
Step 6
Sprinkle a generous layer of ground pistachios on top.
Ground pistachios
Step 7
Refrigerate for 24 hours covered with a plastic wrap.
Step 8
Slice and enjoy with your friends and family!
Step 9
YASSS!
