2tbspalcoholMarsala, rum, coffee liqueur or amaretto
For the pistachio butter
1/2cuppistachiosshelled, unsalted
1tsphoney
3tspvegetable oil
For the mascarpone cream
4large eggsseparated
1/2cup granulated sugar
475gramsmascarpone cheese(just over 1 lb)
To assemble:
36Savoiardi cookies(lady fingers) I used 2/3 of a package
cocoafor dusting
1/2cuppistachioschopped
Instructions
Brew espresso coffee: place in a wide shallow dish. Stir in alcohol of your choice (Marsala, rum, coffee liqueur, or amaretto) and set aside to cool.
For the pistachio butter
Add shelled pistachios in the bowl of your food processor and process until finely chopped. Add honey, vegetable oil and process until completely smooth and creamy, about 2 minutes. Scoop into a bowl and set aside.
For the mascarpone cream
Separate the eggs and place the whites and yolks in separate bowls. Place the bowl with the egg whites in the fridge to keep cool for whipping them later.
Prepare a double boiler: Combine the egg yolks with sugar in a bowl and place over a small sauce pan with water simmering in it. The simmering water should not touch the bottom of the bowl.
Whisk until the mixture is creamy and pale and forms ribbons when you lift the whisk, about 3 minutes. Let it cool.
Meanwhile, whisk the egg whites until stiff peaks form. You can do this by hand or with an egg beater.
When the egg yolk mixture has cooled, stir in mascarpone cheese until smooth. Gently fold in half the egg whites. Stir in the other half. Add the pistachio butter and stir until completely incorporated.
To assemble:
Spread a thin layer of mascarpone cream on the bottom of a rectangular dish (approx x ). You can skip this step if you wish, I just like something on the bottom for the cookies to stick to.
Dip Savoiardi cookies in the cooled espresso coffee, turning once to soak each side and place in an even layer in the dish.
Spread half the mascarpone-pistachio cream mixture over the cookies and gently spread the cream evenly using an offset spatula. Dip more Savoiardi cookies to make a second layer of cookies over the cream. Spread the remaining mascarpone-pistachio cream over the cookies.
Dust lightly with cocoa powder and sprinkle with chopped pistachios.
Place in the fridge for at least 6 hours or make the day ahead. Serve cold.
Notes
If you don't have Marsala, try substituting with rum, coffee liqueur or amaretto. Or if you prefer you can eliminate the alcohol altogether.
Depending on the size of your dish, you may use more or less the amount of cookies suggested in this recipe. You can also break cookies in half in order to fill all corners of your dish.
Let set in the fridge at least 6 hours before serving, however I prefer making it the day before
Refrigerate leftovers for up to 3 days.
Instead of 1 large tiramisu, make individually portions in cups or glasses. Spoon some mascarpone cream at the bottom of a glass, break the Savoiardi cookies in pieces to fit the glass, top with more cream and continue layering. Sprinkle with cocoa powder and chopped pistachios and refrigerate.
Please note that the nutritional information provided is approximate and may vary according to exact portion size.