Sicilian Pistachio Tiramisu

Instructions

1. 1

   Brew 200 ml of strong espresso coffee and let it cool to room temperature.

2. 2

   Separate the egg yolks from the whites. In a bowl, whisk the egg yolks with 80 grams of granulated sugar until the mixture becomes pale and creamy.

3. 3

   Add 200 grams of mascarpone cheese and 50 grams of pistachio cream to the yolk mixture. Mix until smooth and well combined.

4. 4

   In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone-pistachio mixture, being careful not to deflate the mixture.

5. 5

   Quickly dip each savoiardi (ladyfinger) into the cooled espresso coffee, making sure not to soak them too long.

6. 6

   Arrange a layer of soaked savoiardi at the bottom of your serving dish.

7. 7

   Spread half of the mascarpone-pistachio cream over the savoiardi layer.

8. 8

   Add another layer of coffee-dipped savoiardi on top of the cream.

9. 9

   Spread the remaining mascarpone-pistachio cream evenly over the second layer of savoiardi.

10. 10

    Cover and refrigerate the tiramisu for at least 4 hours, or overnight for best results.

11. 11

    Before serving, dust the top with 20 grams of unsweetened cocoa powder using a fine sieve.

12. 12

    Slice and serve chilled. Enjoy your Sicilian Pistachio Tiramisu!