Pistachio Tiramisu

Ingredients

• 4 large eggs
• 1/2 cup granulated sugar, (divided)
• 2 cups (454 grams) mascarpone cheese
• 1/3 cup (90 grams) pistachio butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup (120ml) strong brewed coffee or espresso, cooled to room temperature
• 1 to 2 tablespoons amaretto, (optional)
• 24 (200 grams) store-bought ladyfinger cookies
• 1/3 (40 grams) cup chopped toasted pistachios

Steps

1. 1

   Make the pistachio butter. You can do this up to a week in advance. It only requires two ingredients or you can find it at specialty markets.

2. 2

   Beat the egg whites to stiff peaks. Separate the egg whites and egg yolks into two large mixing bowls. Use a hand mixer at medium-high speed to beat the egg whites and 1/4 cup (50 grams) of the sugar until stiff peaks form, about 4 minutes. When you lift the beaters out of the mixture, the whites should form a peak with tips that stand straight up and don’t droop. Set aside.

3. 3

   Whip the egg yolks and remaining sugar. Add the remaining 1/4 cup (50 grams) sugar to the bowl with the egg yolks. Whip at medium-high speed until tripled in volume and pale yellow, about 4 minutes.

4. 4

   Add the mascarpone and pistachio butter. To the yolk mixture, add the mascarpone cheese and beat at medium-low speed until smooth, 1 to 2 minutes. Add the pistachio butter, vanilla extract, and almond extract and mix until thoroughly combined, about 1 minute.

5. 5

   Fold in the egg whites. Add the egg whites and gently fold with a rubber spatula until just combined. Be careful not to deflate the air out of the mixture.

6. 6

   Assemble the tiramisu. Add the coffee to a wide, shallow bowl. Optionally, stir in the amaretto. Working with one cookie at a time, dip half of the ladyfingers into the coffee, about 1/2 second per side, and arrange in a single layer in a 9x9-inch pan. Spread half of the mascarpone mixture over the ladyfinger cookies.

7. 7

   Layer. Dip the remaining ladyfingers in the coffee and arrange over the mascarpone cream in the pan. Spread the remaining mascarpone cream over the top.

8. 8

   Chill. Cover the pan and refrigerate for at least 6 hours, preferably overnight.

9. 9

   Serve. Top with the chopped pistachios. Slice and serve.