Today I bring you the lightest tiramisu, a tiramisu filled with smooth and slightly salted pistachio cream sandwiched between coffee soaked ladyfingers and finished with crunchy pistachio pieces.

Pistachio Tiramisu

Following the success of my lemon tiramisu, I thought it was only right to make a pistachio one, specially since I had quite of pistachio spread left over from my Pistachio Cheesecake. This tiramisu is not only really easy to make, but it’s extremely light and delicious; the layers of coffee soaked ladyfingers work incredibly well with the smooth, creamy and slightly salty pistachio spread. I will be honest, I knew this would be good, but I was impressed by just how good this was!

So, what is this made of?

As I said, this pistachio tiramisu is incredibly easy to make, this is all you’ll need:

• Mascarpone cheese
• Double cream
• Pistachio spread
• Vanilla extract
• Lady fingers
• Good quality coffee
• Chopped pistachios

A few tips for success

• Use mascarpone cheese: yes, mascarpone is similar to cream cheese, but also slightly different. Mascarpone has a much milder flavour and it’s creamier, as it’s made with whole cream instead of milk. You can find mascarpone in pretty much every supermarket.
• Do not dip your ladyfingers in the coffee for too long – I think we’ve all been there, we dip a cookie in coffee or milk and it breaks or it becomes super soggy, we definitely do not want that! I dipped my ladyfingers in the coffee with a quick movement, that way, they still felt hard enough to place on my tiramisu without breaking. If the cookies are too wet, they’ll break when you put them on the tiramisu or it will difficult to serve.
• Make it a day ahead: this is not a must, but I would highly recommend as that will allow all the flavours to set, making it a lot tastier.
• Add alcohol if you want: feel free to add your choice of poison to your tiramisu.
• Use good quality coffee: you want a strong earthy taste, so make sure your coffee is good quality to avoid disappointment!

Easy Pistachio Tiramisu

Ingredients:

• 400 gr of mascarpone cheese
• 250 gr of double (heavy) cream
• 250 gr of pistachio spread 
• 1 tsp of vanilla extract
• 1 tsp of icing sugar 
• 20 lady fingers
• 220 ml of cold freshly brewed coffee
• 40 gr of crushed pistachios for topping

Method:

1. In a large bowl and using a hand mixer beat together the mascarpone, vanilla extract and pistachio spread until thick and creamy. In a separate bowl, beat the double cream until stiff peaks (basically, when you lift the hand mixer there should be little peaks poking out of your cream!). Then, use a spatula to fold together the mascarpone mix and double cream until fully combined, make sure you reach the bottom of your bowl so everything is well combined.
2. Now assemble the tiramisu. Add a small layer of tiramisu mix to the bottom of your dish, we just want enough to cover it. Then, dip your lady fingers one by one carefully into the coffee, it’s important to dip them quickly to avoid them becoming soggy and breaking. Place them carefully into a dish until it’s fully covered, depending on the size of your dish you may have to cut the ends or sides of your ladyfingers if they are too long or wide.
3. Top your first layer of ladyfingers with half of the filling, making sure you spread it evenly over the ladyfingers reaching all corners of the dish. Repeat the process one more time, dipping the ladyfingers into the coffee first and then topping with the remaining tiramisu filling, smoothing it out using a spatula. Once ready, cover with cling film or foil and place in the fridge ideally overnight, but for at least 6 to 8 hours.
4. Once it’s ready to serve, sprinkle the crushed pistachios over the tiramisu until it’s all covered.