Pistachio Tiramisu Cake (Print Version)
# Ingredients:
→ Lady Fingers in Coffee Mix
01 -
1 packet (7 ounces) lady fingers, found in the cookie section
02 -
1/4 tsp almond extract
03 -
1 tbsp rum (optional)
04 -
1 cup of strong coffee, freshly brewed
→ Pistachio Mascarpone Filling
05 -
16 oz mascarpone, straight from the fridge
06 -
4 eggs, whites and yolks separated
07 -
1/2 tsp almond extract
08 -
2/3 cup white sugar, divided
09 -
1/3 cup pistachio paste
10 -
1/3 cup finely chopped pistachios
11 -
1 tsp pure vanilla extract
# Instructions:
01 -
Whip up some coffee and pour it into a shallow, wide dish. Stir in the almond extract and rum (if you're using it). Leave it to cool for dipping.
02 -
Crack open the eggs, placing the whites into the mixer bowl with the whisk attachment, and the yolks into a different bowl for later.
03 -
Turn the mixer to high and gradually pour in 1/3 cup of sugar while beating the egg whites until peaks stand firm, which takes around 3 minutes. Scrape it all into a big bowl.
04 -
With the mixer, beat the yolks and the remaining 1/3 cup of sugar on high for around 3 minutes until they're pale and fluffy. Add in the cold mascarpone and mix until smooth.
05 -
Stir in the pistachio paste, vanilla, and almond extract, making sure it's all thoroughly mixed together.
06 -
Carefully fold in half of the yolk mixture into the egg whites using a spatula. Then fold in the second half, being gentle to avoid flattening the mixture.
07 -
Dip each side of the lady fingers quickly into the coffee mixture, then create a layer at the bottom of a 9x9 pan. Spread half the mascarpone filling evenly over them.
08 -
Repeat the dip-and-layer process with the remaining lady fingers and spread the rest of the mascarpone mixture on top. Finish it off with chopped pistachios sprinkled over.
09 -
Pop it into the fridge for at least 4 hours or even overnight before serving.
# Notes:
01 -
This fancy dessert puts a pistachio spin on the classic Italian tiramisu.
02 -
Tastes best if you prepare it the day before.