Pistachio Tiramisu Recipe (Print Version)

# Ingredients:

→ Coffee Soaked Lady Fingers

01 - 1 cup strongly brewed coffee
02 - 1 tablespoon rum (optional)
03 - ¼ teaspoon almond extract
04 - 1 (7 ounce) package lady fingers

→ Pistachio Mascarpone Cream

05 - 4 large eggs, separated
06 - ⅔ cup granulated sugar, divided
07 - 16 ounces mascarpone, cold
08 - ⅓ cup pistachio paste
09 - 1 teaspoon vanilla extract
10 - ½ teaspoon almond extract
11 - ⅓ cup pistachios, very finely chopped

# Instructions:

01 - Brew coffee and pour into wide, shallow bowl. Add almond extract and optional rum. Stir and set aside.
02 - Separate eggs. Beat whites in stand mixer while slowly adding ⅓ cup sugar until stiff peaks form, about 3 minutes. Transfer to large bowl.
03 - Beat egg yolks with remaining sugar until pale and fluffy. Add mascarpone and mix to combine. Add pistachio paste and extracts.
04 - Gently fold egg yolk mixture into egg whites in two batches until homogenous, being careful not to deflate.
05 - Quickly dip lady fingers in coffee mixture and layer in 9x9-inch pan. Top with half the mascarpone mixture. Repeat layers.
06 - Top with chopped pistachios. Refrigerate at least 4 hours or overnight before serving.

# Notes:

01 - Can be made ahead and refrigerated overnight
02 - Lady fingers are usually found in cookie aisle
03 - Don't oversoak lady fingers or they'll fall apart

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