Pistachio Tiramisu

INGREDIENTS:

For the Pistachio Layer:

1/2 cup crushed pistachios (plus extra for garnish)

1/4 cup simple syrup (or strong green tea mixed with sugar for a pistachio flavor boost)

8–10 ladyfingers (savoiardi biscuits), halved lengthwise

For the Creamy Filling:

8 oz mascarpone cheese (or vegan cream cheese alternative)

1/2 cup heavy cream (or coconut cream for plant-based option)

1/4 cup powdered sugar

1 teaspoon vanilla extract

1–2 drops green food coloring (optional, for vibrant color)

For Assembly:

Optional: Fresh sliced strawberries or kiwis for added flair

Cocoa powder or powdered sugar, for dusting

DIRECTIONS:

Step 1: Prepare the Pistachio Syrup

In a small bowl, mix together the simple syrup (or green tea mixture) and crushed pistachios until well combined. Set aside.

Step 2: Make the Creamy Filling

In a mixing bowl, beat the mascarpone cheese until smooth. Gradually whisk in the heavy cream , powdered sugar , and vanilla extract until light and fluffy. If desired, stir in a few drops of green food coloring for a pop of pistachio-inspired color.

Step 3: Assemble the Tiramisu

In a rectangular dish or individual glasses, dip the ladyfingers lightly into the pistachio syrup, ensuring they’re moistened but not soggy. Arrange them in a single layer at the bottom of the dish.

Spread a generous layer of the creamy filling over the soaked ladyfingers, smoothing it out evenly with a spatula.

Repeat the layers, ending with the creamy filling on top. Sprinkle additional crushed pistachios over the final layer for texture and decoration.

Step 4: Chill and Set

Cover the assembled tiramisu loosely with plastic wrap and refrigerate for at least 4 hours , or overnight, to allow the flavors to meld together and the layers to set properly.

Step 5: Serve and Enjoy!

Before serving, dust the top lightly with cocoa powder or powdered sugar for contrast. Slice into portions or serve directly from individual glasses. Pair with fresh fruit if desired.