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Pistachio Tiramisu

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Ingredients
  

For the Lady Fingers:

  • 1 cup strongly brewed coffee cooled
  • 2 shots espresso cooled
  • 1/4 tsp almond extract
  • 1 tbsp kahlua
  • 1 - 7oz package ladyfingers

For the Pistachio Cream

  • 4 oz white chocolate
  • 1 cup shelled + unsalted pistachios
  • 2 tbsp butter
  • 3/4 cup whole milk
  • 1 tbsp powdered sugar

For the Mascarpone Cream

  • 4 large eggs separated
  • 2/3 cup sugar split in half
  • 16 oz mascarpone cheese
  • 1/2 of the pistachio cream
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

For the Topping:

  • 1/3 cup pistachios finely chopped

Instructions
 

For the coffee-soaked ladyfingers:

  • Brew your coffee or espresso, pour into a wide shallow bowl, and stir in almond extract and rum (if using). Set aside to cool.

Make the Pistachio Cream:

  • Boil pistachios for 4 minutes, drain, and rub them in a clean towel to remove the skins.
  • In a saucepan, melt the milk, butter, and white chocolate over low heat until combined.
  • Add peeled pistachios to a food processor with the white chocolate mixture. Add powdered sugar and blend until completely combined, like a paste, scraping down sides until smooth. Set aside. You'll use half in the filling, and reserve the other half for layering later.

Whip the Egg Whites:

  • In a stand mixer with a whisk attachment, beat egg whites while slowly streaming in 1/3 cup sugar. Whip until stiff peaks form (about 3 minutes). Transfer to a large bowl.

Mix the Yolks:

  • Add egg yolks and remaining 1/3 cup sugar to the mixer bowl. Beat until pale and fluffy (about 3 minutes).
  • Add mascarpone, vanilla, almond extract, and half of the prepared pistachio cream. Mix until smooth.

Combine the Mixtures:

  • Gently fold the mascarpone-pistachio mixture into the whipped egg whites in two additions. Don’t overmix—you want it airy!

Assemble:

  • Quickly dip ladyfingers into the coffee mixture (just a second per side—any longer and they’ll fall apart). In a 9x9 inch pan, layer dipped ladyfingers in a single layer.
  • Spread half of the mascarpone-pistachio mixture over the ladyfingers.
  • Drizzle with some of the reserved pistachio cream.
  • Repeat: layer ladyfingers, spread the remaining mascarpone-pistachio cream, and finish with a final drizzy of pistachio cream.
  • Top with finely chopped pistachios. (If you are making this to eat the next day, refrain from this step top with chopped pistachios before serving the day of).
  • Cover and refrigerate for at least 4 hours (or overnight).