Fabulous Pistachio Tiramisu

Instructions

Prepare the coffee mixture
Brew espresso and let it cool. Stir in amaretto. Set aside in a shallow dish for dipping the ladyfingers.

Make the mascarpone-pistachio cream
In a bowl, whisk egg yolks and sugar together until thick and pale (about 2–3 minutes).
Add mascarpone and pistachio cream. Mix gently until smooth and uniform.
In a separate chilled bowl, whip heavy cream until soft peaks form.
Gently fold the whipped cream into the pistachio mascarpone mixture. Don’t overmix — keep it light and airy.

Assemble the Tiramisu
Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side; don’t soak).
Arrange a single layer in the bottom of a glass dish (8×8″ or similar).
Spread half of the pistachio mascarpone cream over the layer.
Repeat with another dipped-ladyfinger layer and the remaining cream. Smooth the top with a spatula.

Chill
Cover and refrigerate for at least 4 hours, ideally overnight. This allows flavors to meld and the texture to set.

Garnish & Serve
Right before serving:
Drizzle with a little pistachio cream.
Sprinkle crushed pistachios on top.

Serve cold, with espresso or dessert wine.