Pistachio Tiramisu Recipe
This Pistachio Tiramisu was the fourth and final course for Sarah’s surprise Italian birthday meal. We had ostensibly planned to just have a quiet night in watching movies and stuffing our fat faces with pizza. But all along Zach’s master plan was to cook all damn day and bring back some of the magic from our Italian vacation earlier this year. Well, friends, this Pistachio Tiramisu had to be made bright and early so that it had enough time to chill and set in the fridge. And it put a hurting on Zach because he was kind of winging the recipe and writing it down as he went. By the time Sarah got home, he was still flying around the kitchen throwing third-course ingredients all over the place like the Swedish chef from The Muppets. But, in the end, the meal still came together in time. And it was beautiful beyond words, just like Sarah’s stupid face.
PREP TIME
5 hrs
COOK TIME
20 mins
SERVINGS
4-8
Ingredients
Chocolate Cookie Crumbles
- 1 cup all-purpose flour
- 1/2 cup dark cocoa powder
- 1/2 tsp baking soda
- 1 stick butter, softened
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
Chocolate Cherry Sauce
- 4 oz semisweet chocolate, chopped into small pieces
- 1 Tbsp Luxardo Maraschino cherry syrup from jar
- 2 Tbsp Luxardo Maraschino liqueur
- 1 Tbsp butter
- 1 Tbsp light corn syrup
- 1 Tbsp sugar
Pistachio Whipped Cream Mixture
- 6 large egg yolks
- 3/4 cup caster sugar
- 1/2 cup Pistachio Spread
- 1 cup mascarpone cheese (room temperature)
- 1 1/2 cup heavy whipping cream
Pistachio Tiramisu Build
- Chocolate Cookie Crumbles
- Pistachio Whipped Cream Mixture
- Pistachio, finely chopped
COOKING INSTRUCTIONS:
Pistachio Tiramisu
Chocolate Cookie Crumbles
- Preheat oven to 350ºF. Grease a baking sheet.
- Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet.
- Bake in the preheated oven until set, about 14 minutes. Cool completely and, in a large bowl, crumble *half* of the cookie yield. Reserve the other half for snacks, etc.
- Toss crumbles in Chocolate Cherry Drizzle until evenly coated.
Chocolate Cherry Sauce
- In a small pan over low heat, combine chocolate, Maraschino syrup, Maraschino liqueur, butter, sugar, and corn syrup. Melt the chocolate while whisking until mixture is smooth. Transfer to a bowl and let cool for a few minutes.
- In a medium bowl, toss Chocolate Cookie Crumbles in Chocolate Cherry Drizzle until evenly coated.
- Spread out mixture onto wax lined sheet pan. Let harden.
Pistachio Whipped Cream Mixture
- Fill small pot with a couple inches of water and bring to boil. Reduce to simmer then place a medium-sized bowl on top of pot so it rests without touching the water.
- Add egg yolks, sugar, and pistachio spread to bowl then whisk together constantly for about 5 minutes or until mixture is smooth and thickened.
- Remove bowl from pot and continue whipping to help it cool for 2 minutes or so.
- Add mascarpone to egg mixture and whisk until well-combined.
- In a separate medium-sized bowl and using an electric hand mixer, whip mixture to get stiff peaks. Start slow then gradually increase speed.
- Gently fold whipped cream into egg/mascarpone mixture. Refrigerate until ready to build the tiramisu.
Pistachio Tiramisu Build
- In 4 personal-sized dessert cups, distribute half the cookie crumble mixture as the bottom layer.
- Distribute half the Pistachio Whipped Cream Mixture as the second layer.
- Repeat process with the second half of the cookie crumble mixture.
- Top with remaining half of Pistachio Whipped Cream Mixture.
- Cover and refrigerate at least 4 hours. Overnight is best.
- Top with pistachio before serving. Enjoy!
PAIRINGS:
Pistachio Tiramisu
Moscato
Off-Dry Sparkling Rosé
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