Tiramisu with Pistachio and Mascarpone Cream, an alternative tiramisu, very delicious and no-bake, simple to prepare, perfect in all seasons.
Tiramisu with pistachio and mascarpone cream is a reinterpretation of the classic coffee-based tiramisu, this version retains the coffee-soaked biscuits and mascarpone cream enhanced by the addition of delicious pistachio cream. A perfect combination that makes this tiramisu different, not cloying or boring.
Before proceeding with the step-by-step recipe of Tiramisu with pistachio and mascarpone cream, here are some other ideas you might be interested in.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz ladyfingers (or Pavesini type biscuits)
- 1 cup mascarpone
- 3 eggs
- 5.6 oz pistachio cream
- 5 oz sugar
- 5 coffee cups coffee
- 1.4 oz chopped pistachios
Steps for Tiramisu with Pistachio and Mascarpone Cream
To make the Tiramisu with Pistachio and Mascarpone Cream, the first step is to prepare the coffee, so it has time to cool.
In a bowl, mix the egg yolks and 4.2 oz of sugar, quickly whisk with an electric mixer until you create a light, foamy mixture. Gradually add the mascarpone while continuing to mix, then add the pistachio cream. Mix until the cream is well combined.
In another bowl, beat the egg whites until they are foamy and firm, which will take about 7-8 minutes.
Once they have reached the desired consistency, add them to the pistachio and mascarpone cream, folding in with a spatula from bottom to top. The pistachio and mascarpone cream is ready.
Add the remaining sugar and 3 tablespoons of water to the coffee, or if you prefer, a liqueur like sweet Marsala, Rum, or Maraschino.
After preparing the cream and coffee, you can create the layers of your Tiramisu with pistachio and mascarpone cream.
I used a dish, but I recommend the classic tiramisu dish with high sides to better contain the pistachio and mascarpone cream.
Put a bit of cream at the bottom of the dish, create a layer of ladyfingers quickly dipped in coffee.
Add more pistachio and mascarpone cream and some chopped pistachios.
Alternate the ingredients as just done until finished; you can create two or three layers of ladyfingers, depending on the size of the dish. If it’s large, it will be two layers.
After assembling the Tiramisu with Pistachio and Mascarpone Cream, place it in the refrigerator for at least two hours before serving.
Serve it well chilled and, if desired, with a drizzle of pistachio cream!
See you next time from Sapore di Arianna!
Storage
You can store Tiramisu with Pistachio and Mascarpone Cream in the refrigerator for up to 48 hours.
FAQ (Frequently Asked Questions)
Can you replace mascarpone with ricotta?
Yes, with the same weight.
Can I replace ladyfingers with Pavesini?
Yes.