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 cup heavy cream
• 1 cup mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon pistachio liqueur or amaretto

For Garnish:

• Chopped pistachios
• Grated white chocolate or cocoa powder

Step-by-Step Instructions

1. Preheat oven: Preheat to 350°F (175°C). Grease and line an 8×8-inch baking pan.
2. Prepare the sponge cake: In a bowl, whisk egg yolks with half the sugar until pale and creamy. In a separate bowl, beat egg whites with the remaining sugar until stiff peaks form.
3. Combine dry ingredients: Mix flour, ground pistachios, baking powder, and salt. Gently fold the dry mixture into the yolk mixture, then fold in the beaten egg whites carefully to retain airiness.
4. Bake: Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick comes out clean. Let the cake cool completely, then slice horizontally if you want thinner layers.
5. Prepare mascarpone cream: Whip heavy cream until soft peaks form. In a separate bowl, combine mascarpone, powdered sugar, vanilla, and optional liqueur. Fold whipped cream gently into the mascarpone mixture until smooth.
6. Assemble tiramisu: Place one layer of sponge cake in your serving dish. Spread a generous layer of mascarpone cream over the cake. Repeat with remaining cake and cream layers, finishing with a thick layer of cream on top.
7. Chill: Refrigerate for at least 4 hours or overnight to allow flavors to meld and the tiramisu to set.
8. Garnish & serve: Before serving, sprinkle with chopped pistachios, white chocolate, or cocoa powder. Slice and enjoy chilled.

Tips for the Best Pistachio Tiramisu

• Fold gently: Retaining the air in the egg whites is key for a light, fluffy sponge.
• Chill time: Tiramisu tastes best after at least 4 hours or overnight — the flavors deepen and the texture improves.
• Pistachio flavor: Toasting the ground pistachios lightly enhances their nutty aroma.
• Alcohol-free option: Simply omit the liqueur and add a splash of pistachio syrup for sweetness.

Serving Ideas

• Serve chilled in individual cups for elegant presentation.
• Pair with a cup of espresso or cappuccino for the ultimate Italian experience.
• Top with fresh berries for a burst of color and freshness.
• Perfect for holiday dinners, birthdays, or dinner parties — guests will be impressed!

Storage

Cover and store in the refrigerator for up to 3–4 days. Avoid freezing if possible, as the cream may separate upon thawing. If making ahead, assemble fully the night before for the best flavor and texture.

Variations

• Chocolate pistachio: Add a layer of chocolate ganache between sponge layers.
• Vegan version: Use coconut cream and plant-based mascarpone alternatives.
• Extra crunch: Toasted pistachios sprinkled between layers provide delightful texture.
• Citrus twist: Add a hint of orange zest to the cream for a fresh, aromatic flavor.