Pistachio Tiramisu

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Prep Time30

Chill Time8

Total Time8 30

Course: Dessert

Cuisine: Filipino

Servings: people

Calories: 231kcal

Author: Jolina

ladyfinger or savoiardi cookies enough to fill your baking dish
salted roasted pistachios roughly chopped, enough to cover the top of your tiramisu

Combine heavy cream, sugar and vanilla extract in a bowl. Whip until combined.
1½ cups heavy cream, 3 tbsp granulated sugar, 1 tsp vanilla extract
Add mascarpone cheese and pistachio cream. Continue whipping until smooth, stiff and incorporated. There should be no white specks remaining. Remember to scrape your bowl. Set aside.
11 oz mascarpone cheese, 14 oz pistachio cream
Dip both sides of each ladyfinger cookie in coffee.
ladyfinger or savoiardi cookies, 1½ cups coffee
Place on the bottom of your baking dish. Cut the cookies if needed to fit your dish exactly.
Spread half of the pistachio mascarpone mixture on top of the cookies. Repeat with another layer of cookies and ube mascarpone cream.
Sprinkle pistachios on top.
salted roasted pistachios
Chill 6-8 hours, preferably overnight, before serving.

Yield depends on how big or small you slice your cake. Estimated nutrition information is based on 12 servings.
Instead of dunking the cookie in coffee, just lightly dip each side. A quick second is really all it takes. Longer than that and your cookie will absorb too much liquid too quickly and fall apart.
Tiramisu needs time to chill and set. Chilling also allows the ladyfingers to absorb more of that delicious ube mixture.
See post for more tips, FAQs, a troubleshooting guide and step-by-step photos.