Instructions
Prepare the Sponge Cake:
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Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
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In a bowl, combine the flour, ground pistachios, baking powder, and salt.
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Beat the egg yolks with half the sugar until light and fluffy. In a separate bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and continue beating until stiff peaks form.
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Gently fold the yolk mixture into the egg whites, then gradually sift in the dry ingredients, folding carefully.
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Pour the batter into the prepared dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Make the Mascarpone Cream:
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In a bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thickened.
Assemble the Tiramisu:
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In a shallow dish, mix the brewed espresso with the coffee liqueur.
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Cut the cooled sponge cake into layers.
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Dip each layer of sponge cake into the espresso mixture, then place a layer in the bottom of a serving dish.
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Spread a layer of mascarpone cream over the sponge, then repeat the process with the remaining layers, alternating between sponge cake and cream.
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Finish with a final layer of mascarpone cream and dust the top with cocoa powder.
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Sprinkle chopped pistachios on top for garnish.
Chill:
Refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to firm up.
Enjoy this decadent, pistachio-infused twist on the classic tiramisu!
This pistachio tiramisu takes the traditional recipe to the next level by infusing the dessert with a delightful nutty flavor. With layers of light, pistachio-scented sponge cake and a rich mascarpone cream, it’s sure to be a hit with anyone who enjoys a delicious twist on classic desserts. Perfect for any special occasion or a sweet treat to enjoy at home.
