Ingredients:
For the Pistachio Sponge Cake:
1 cup all-purpose flour
1/2 cup ground pistachios
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
3/4 cup granulated sugar
For the Mascarpone Cream:
1 1/2 cups mascarpone cheese
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Assembly:
1/2 cup brewed espresso, cooled
1/4 cup coffee liqueur
1/2 cup chopped pistachios, for garnish
Cocoa powder, for dusting
Directions:
Prepare the Sponge Cake:
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper.
In a bowl, mix flour, ground pistachios, baking powder, and salt.
Beat egg yolks with half the sugar until fluffy. In another bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks.
Fold the yolk mixture into the whites, then gradually sift in the dry ingredients, folding gently.
Pour the batter into the prepared dish and bake for 20-25 minutes. Allow to cool completely.
Make the Mascarpone Cream:
In a bowl, whisk together mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
Assemble the Tiramisu:
Mix espresso and coffee liqueur. Cut the sponge cake into layers.
Brush each layer with the espresso mixture. Spread a layer of mascarpone cream between each layer of sponge.
Cover the top with a final layer of cream and dust with cocoa powder.
Sprinkle chopped pistachios over the top for garnish.
Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
