Pistachio Tiramisu Recipe
Lady fingers soaked in cointreau syrup, layered with sweet pistachio mascarpone, garnished with whipped cream and white chocolate sauce
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Cointreau Syrup
In a small saucepan, combine water and granulated sugar. Heat over medium heat until the sugar dissolves. Remove from heat and stir in Cointreau. Let cool.
- 2
Make the Pistachio Mascarpone Filling
In a mixing bowl, combine mascarpone cheese, powdered sugar, and pistachio paste. Mix until smooth and well combined.
- 3
Soak the Lady Fingers
Quickly dip each lady finger into the cooled Cointreau syrup, making sure not to soak them too long to avoid sogginess.
- 4
Layer the Tiramisu
In a rectangular dish, place a layer of soaked lady fingers at the bottom. Spread half of the pistachio mascarpone filling on top. Repeat the layers with the remaining lady fingers and mascarpone filling.
- 5
Chill and Whip Cream
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, whip the heavy cream to soft peaks and spread it over the tiramisu.
- 6
Garnish and Serve
Drizzle the white chocolate sauce over the whipped cream and sprinkle with crushed pistachios. Slice and serve chilled.
