Tiramisu is one of the most perfect desserts there are. Creamy and only slightly sweet it is sooo delicious. The traditional tiramisu is, of course, perfect, however, when I saw a recipe for pistachio tiramisu I knew I had to try it. I love pistachios. My favorite nut of them all with such a yum taste and delicate green color. I have been trying lots of pistachio recipes over the past year. This one is another keeper. So, if you love pistachios, love a delicate subtle not too sweet flavor, you will love this Pistachio Tiramisu recipe.

Ingredients
  • 4 large egg yolks, at room temperature
  • 1/4 cup sugar
  • 16 ounces mascarpone
  • 2 tbsp pistachio paste, or more to taste (Refer to this pistachio paste recipe if making your own.)
  • 2 large egg whites, at room temperature
  • pinch of cream of tartar
  • 2 cups brewed espresso or strong coffee
  • 1 tbsp brandy, optional
  • 24 ladyfingers (homemade or store bought)
  • pistachios, for garnish
Directions
  • In a double boiler add egg yolks and 2 tbsp sugar over simmering water. Whisk continuously until the sugar dissolves and the mixture becomes thick and pale, approximately 3-4 minutes. Remove from heat. Whisk in the room temp mascarpone and pistachio paste.
  • In a stand mixer combine egg whites with the 2 remaining tbsp of sugar. Whip on medium speed until foamy. Add the cream of tartar and increase mixer speed to high. Whip until they are glossy and form stiff peaks.
  • Whisk half the egg white mixture into the egg yolk mixture. Fold the remaining egg white mixture into the egg yolk mixture until just combined.
  • Mix pistachio paste into mascarpone mixture. (You may want to reserve a bit for sprinkling over the top before serving.)
  • In a shallow dish mix together the espresso and brandy (optional).
  • Dip each ladyfinger cookie into the espresso for about 5 seconds. (If you let them soak too long they will fall apart.)
  • Place a layer of ladyfingers on the bottom of your desired dish or a 9 inch square dish.
  • Top ladyfingers with half the mascarpone mixture.
  • Arrange another layer of soaked ladyfingers on top.
  • Top with remaining mascarpone mixture.
  • Cover with plastic wrap and refrigerate at least 2 hours to overnight.
  • Top with pistachios or left over crumbled pistachio paste just before serving.
  • Enjoy!