Pistachio Tiramisu: Easy Italian Dessert

1. Prepare the coffee mixture: Mix the coffee and milk together. Set aside until completely cooled. 2. Make the mascarpone cream: Whisk the egg yolks, sugar, and vanilla sugar in a large bowl until pale and creamy.

Add the mascarpone and mix until smooth.

Stir in 120 g of the pistachio cream. Taste, then add more (up to 150 g) if you prefer a stronger pistachio flavor.

3. Make the meringue: In a separate bowl, beat the egg whites until stiff peaks form. Fold the meringue into the mascarpone mixture in three additions using a rubber spatula. Mix gently until just combined.

4. Assemble the tiramisu: For individual glasses, cut the Savoiardi (ladyfingers) into smaller pieces to fit the glasses.

Spread a thin layer of cream over the bottom of your serving dish or individual glasses. Quickly dip each Savoiardi into the coffee mixture for about 1 second per side, then arrange them over the cream.

Spread half of the remaining cream over the ladyfingers. Repeat with another layer of dipped Savoiardi, then finish with the remaining cream. Smooth the top with a spatula.

5. Chill: Cover and refrigerate for at least 6 hours, or preferably overnight. 6. Finish: Just before serving, sprinkle with chopped pistachios. If desired, garnish with shaved white chocolate.

⭐️ Tips for the Best Pistachio Tiramisu ⭐️

⭐️ Use sweetened pistachio cream:

This recipe uses sweetened pistachio cream, which is widely available in many supermarkets. Since it already contains sugar, only a small amount of additional sugar is needed.

⭐️ Don't soak the ladyfingers for too long:

Dip each Savoiardi briefly in the coffee mixture. Over-soaking will make the biscuits too soft and the tiramisu watery.

⭐️ Adjust the pistachio flavor to your taste:

Different brands of pistachio cream vary in sweetness and intensity. Start with 120 g and add up to 150 g if you'd like a richer pistachio flavor.

⭐️ It tastes even better the next day:

Allowing the tiramisu to chill overnight gives the coffee-soaked ladyfingers and mascarpone cream time to meld together, creating an even smoother and more authentic Italian dessert.