Homemade Pistachio Praline Tiramisu

Ingredients

The complete recipe is at the bottom of this post in the recipe card including measurement. Since Tiramisu is such an iconic dessert, pay attention tot he ingredients you are using, one change will change the recipe from tiramisu to cheesecake. Below is some information about the ingredient and if you can replace them:

For the Ladyfingers Base:

• Italian ladyfingers (Savoiardi). Some brands are more cakey than others, and I recommend getting the ones that are more on the dry side. They soak the coffee best.
• Brewed espresso or coffee, cooled. Technically, You can skip this part since this is a twist to the classic dessert, but I do not recommend. The coffee is what gives the Tiramisu its signature taste.
• Optional: add 2-4 Tablespoons of Pistachio Liquor for the grown up version (do not serve kids).

For the Pistachio Mascarpone Filling and Topping

• My Two Ingredients Pistachio Praline. Praline is a paste made of caramel processed with a nut, pistachio in our case. This is what gives the dessert the deep, rich and amazing pistachio flavor. Of course you can replace it with this Homemade Pistachio cream. It is ok to use store-bough cream, but please do not use pudding, it is not the same.
• Egg yolks. This is a no-bake dessert, and since we are using raw egg yolks, we will “cook” them over a double-boiler, which is why is it a critical step so please do not skip it. If you further concerns, use egg yolks from pasteurized eggs.
• Sugar. Some of you might like it that in this recipe we use half of the amount I would normally use, to balance the sweetness coming from the pistachio praline.
• Mascarpone cheese (cold). Do not replace it with cream cheese, we are making tiramisu not a cheesecake.

A note about the pistachio flavor: Pistachio, while has a distinguished flavor, it is mild and I recommend you to try the cream before you assemble the tiramisu. Personally I tasted the unique flavor of the nut right away, but if you feel you need a bit more, you can either add more paste, or fold in Finley chopped pistachios.

Ve bene, Let’s Make It

Below are step by step images for a visual reference. They are organized in clusters, by order, so you start with the top and make your way: Prep and make the cream, assemble, then (what is the a hardest part for me: wait).

Prep & Make The Cream

• Since I do not know which ladyfingers brand you will be using, it is hard to predict how well, or fast they will soak in the coffee. Which is why it is important to brew the coffee first then refrigerate it, cold coffee is the best way to make sure the lady fingers will not get too soggy.
• The egg yolk mixture will be slightly warm from the double boiler, which is the best time to mix in the pistachio praline, followed by the mascarpone. Do not change this order, mascarpone curdles easily, especially when the temperature is unbalanced.

Assemble

• I like to do line the ladyfingers dry before soaking to make sure they fit perfectly, and whether I need to cut them.
• Top the tiramisu with the chopped pistachios right before serving. This way the pistachio are super crisp and do not sink into the cream.

Now, We Wait

Not my favorite part, but it’s just as important as the other steps. Not only does the cream set, but the flavors infuse into each other, creating what I believe is the most complex, intense, and unique symphony of flavors.