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Gently fold the egg yolk mixture into the beaten egg whites. Gradually sift in the dry ingredients, folding gently to combine without deflating the mixture.
Bake:
Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the sponge cake to cool completely.
Make the Mascarpone Cream:
Whisk Together Ingredients:
In a bowl, whisk together the mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and thick.
Assemble the Tiramisu:
Prepare the Espresso Mixture:
Mix the cooled espresso with the coffee liqueur in a small bowl.
Cut the Sponge Cake into Layers:
Slice the cooled sponge cake into two layers.
Brush with Espresso Mixture:
Brush each layer generously with the espresso and coffee liqueur mixture.
Layer the Mascarpone Cream:
Spread a layer of the mascarpone cream on top of one layer of the soaked sponge cake. Place the second layer on top and spread another layer of mascarpone cream over the top.
Finish with Cocoa and Pistachios:
Dust the top of the tiramisu with cocoa powder and sprinkle with chopped pistachios for garnish.
Chill and Serve:
Refrigerate:
Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
Serve:
Slice and serve the chilled tiramisu.
🕒 Additional Information:
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 4 hours
Total Time: About 5 hours
Servings: 8-10 servings
Enjoy this creamy, nutty, and delicious Pistachio Tiramisu as a delightful dessert that will impress any guest!
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