Pistachio Tiramisu Delight (Print Version)
# Ingredients:
→ Pistachio Sponge Cake
01 -
1 cup all-purpose flour
02 -
1/2 cup ground pistachios
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon salt
05 -
4 large eggs, separated
06 -
3/4 cup granulated sugar
→ Mascarpone Cream
07 -
1 1/2 cups mascarpone cheese
08 -
1 cup heavy cream
09 -
1/2 cup powdered sugar
10 -
1 teaspoon vanilla extract
→ Assembly
11 -
1/2 cup brewed espresso, cooled
12 -
1/4 cup coffee liqueur
13 -
1/2 cup chopped pistachios, for garnish
14 -
Cocoa powder, for dusting
# Instructions:
01 -
Preheat your oven to 175°C. Line a 9x13-inch baking dish with parchment paper. In a bowl, mix flour, ground pistachios, baking powder, and salt. Beat egg yolks with half the sugar until fluffy. In another bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks. Fold the yolk mixture into the whites, then gradually sift in the dry ingredients, folding gently. Pour the batter into the prepared dish and bake for 20-25 minutes. Allow to cool completely.
02 -
In a bowl, whisk together mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
03 -
Mix espresso and coffee liqueur. Cut the sponge cake into layers. Brush each layer with the espresso mixture. Spread a layer of mascarpone cream between each layer of sponge. Cover the top with a final layer of cream and dust with cocoa powder. Sprinkle chopped pistachios over the top for garnish. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.