Creamy Pistachio Tiramisu (No Egg)

Ingredients

• 1 1/3 cup Heavy whipping cream (35%) (425 ml)
• 1/2 cup Granulated Sugar (100 g)
• 1/2 teaspoon Ground cardamom (optional)
• 2 cups Mascarpone Cheese (475 g)
• 150 g Pistachio Butter (unsweetened)
• 3 tablespoons Granulated sugar
• 1/2 teaspoon Ground cardamom (optional)
• 1 cup espresso or instant coffee
• 1 tablespoon Pistachio Butter
• 1/4 teaspoon Ground Cardamom (optional)
• 40 to 45 Italian Lady Fingers
• 1/2 cup Crushed pistachios

Instructions

1. 1

   Make the coffee by placing 1 cup of esspresso or instant coffee in a bowl, then adding the pistachio butter and ground cardamom while the coffee is hot. Whisk to combine, then set aside to cool.

2. 2

   --- To Make the Whipped Cream: ---

3. 3

   Keep the cream in the fridge right up until you are ready to whip. If you have a few minutes, place the bowl of your stand mixer in the freezer for 5 minutes to cool. This helps the cream whip better.

4. 4

   Place the heavy whipping cream, granulated sugar, and ground cardamom in the bowl of a stand mixer. Use the whisk attachment to whip the cream for 6 to 7 minutes on medium speed, until stiff peaks form. You will know you have stiff peaks if the cream peak on the whisk stays upright and doesn't stoop down.

5. 5

   Use a rubber spatula to transfer the whipped cream to a separate medium bowl.

6. 6

   --- To Make the Mascarpone and Pistachio Mixture: ---

7. 7

   In the same bowl of the stand mixer (or hand mixer), place the mascarpone cheese, the pistachio butter, the sugar and the ground cardamom. Whisk on medium speed for 5 to 6 minutes until all the ingredients are incorporated. You may need to pause and scrape down the sides and bottom of the bowl in between.

8. 8

   Use a rubber spatula to transfer the whipped cream to the mascarpone mixture, then fold it in gently, ensuring you keep the air in the cream. Fold for 3-4 minutes until the mixture is well combined.

9. 9

   --- To Assemble the Tiramisu: ---

10. 10

    Use a 9" by 13" baking dish. Open up the package of lady fingers and dip one side into the coffee for a few seconds. Place it in the baking dish, and repeat until the first layer of the dish is covered in soaked lady fingers. Do not dip both sides in, as I find that makes the cake too soggy after chilling (unless you prefer that).

11. 11

    Place half of the whipped cream and mascarpone mixture over the lady fingers and smooth into an even layer, using an offset spatula or rubber spatula.

12. 12

    Repeat with another layer of soaked lady fingers, then another layer of mascarpone and cream, smoothed into an even layer.

13. 13

    For garnish, crush the pistachios into a fine powder using a spice grinder.

14. 14

    Use a strainer to sift the pistachio powder over the top layer of the tiramisu to decorate.

15. 15

    Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight.

16. 16

    To serve, cut into even pieces and serve onto small plates. Garnish with more pistachios if you wish.