Desserts are a go-to for pistachios, whether double-chocolate and pistachio brownies, pistachio biscotti, pistachio lemon tart or pistachio cheesecake. (Learn about other ways to use pistachios here.)
One of my favorites is incorporating pistachio into a classic tiramisu. You’ll need to make a pistachio spread by blending shelled, roasted pistachios in a food processor with one tablespoon of extra-virgin olive oil until it forms a smooth paste. For the tiramisu, you’ll fold the pistachio paste into mascarpone, which will create that bright green color.
Add a dusting of pistachio over the cocoa powder, and you’ve created a winner. Here’s a recipe to play around with in your test kitchen.
Classic Tiramisu with Pistachios
Author: Denise Greer
Ingredients
- 4 extra-large egg yolks
- 1 whole egg
- ½ cup sugar
- 1 tablespoon dry Marsala
- 8 ounces mascarpone
- ⅓ cup pistachio spread
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 8 ounces espresso or brewed strong coffee, cooled
- 24 ladyfingers
- Cocoa powder
- Pistachio dust
Instructions
- Put the egg yolks, the whole egg and the sugar in a double-boiler arrangement over simmering water.
- Whisk the eggs constantly until they thicken into a light custard. Add the Marsala and combine, then whisk a bit more. Turn mixture out of the bowl and into a pan to cool.
- Cream the mascarpone and slowly incorporate pistachio spread. Set aside.
- Beat whipping cream to the soft peak stage, then add sugar. Beat to the stiff peak stage. Fold the mascarpone into the whipped cream, then fold that mixture into the cooled egg/sugar mixture.
- Assembly: Use a pan or glass dish that is about 8x8 inches. Working one by one, dip ladyfingers into the cooled espresso and remove quickly. (They absorb more of the coffee than you think.)
- Put a thin layer of the mixture over the bottom of the pan. Layer 12 lady fingers on top, trimming as needed. Layer half of the remaining cream mixture over the ladyfingers.
- Fit 12 more ladyfingers into the pan (dipping each into the espresso first). Layer in the rest of the cream mixture and smooth it out.
- Screen (sift) the cocoa powder and pistachio dust liberally over the top. Cover tightly with plastic wrap and chill overnight (or at least four hours). Serve in 2½-inch square portions.
