Easy Pistachio Tiramisu

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Pulse the shelled pistachios in a food processor until finely ground. Set aside about ½ cup of the ground nuts for later.
2. Add 1/3 cup heavy cream to the ground pistachios and pulse until a thick, smooth paste forms. Transfer to a bowl.
3. Beat the softened cream cheese or mascarpone in a large bowl until creamy and smooth.
4. Beat in the pistachio paste and vanilla extract for about a minute, until combined.
5. Add the powdered sugar and 1 cup heavy cream and mix until creamy and smooth.
6. Whip the remaining 2 cups of chilled heavy cream to stiff peaks, about 4 to 5 minutes.
7. Fold about 1 ½ cups of the whipped cream into the pistachio mixture gently with a spatula.
8. Fold in the rest of the whipped cream until fully combined; the filling should be fluffy and creamy.
9. Pour about 2 cups of espresso or strong brewed coffee into a shallow dish to cool, and stir in the liqueur if using.
10. Dip 2 to 3 cookies at a time lightly in the espresso and layer them in a trifle bowl, dish or individual cups.
11. Spread about 3 cups of filling over each cookie layer to the edges and sprinkle with 2 to 3 tablespoons of the reserved ground pistachios.
12. Repeat the cookie and filling layers (the creator uses three cookie layers), top with the remaining filling and level it with an offset spatula.
13. Sprinkle the remaining ground pistachios on top.
14. Chill for at least 1 hour, or overnight for best results.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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