Pistachio Tiramisu

The secret is letting the pistachios infuse in cold cream overnight. No paste. No shortcuts. Just pure pistachio flavor that’s floral, nutty, and light.

Ingredients

Pistachio Cream

• Setton Farms Raw Pistachio Kernels x 1½ cups

• Heavy cream x 2 cups, cold, divided

• Mascarpone cheese x 8 oz, cold

• Cane sugar x ¼ cup

• Vanilla extract x 1 tsp

Mascarpone Layer

• Mascarpone cheese x 16 oz, cold

• Heavy cream x 1 cup, cold

• Powdered sugar x ½ cup

• Vanilla extract x 1 tsp

Dipping Mixture

• Espresso x 1 cup, chilled

• Coffee liqueur x 2 tbsp

• Ladyfingers (savoiardi) x 1–2 packs

Toppings

• Setton Farms Raw Pistachio Kernels, finely chopped or crushed

• Cocoa powder

Recipe

1. Combine Setton Farms pistachios and 1 cup cold heavy cream in a sealed container. Refrigerate overnight to infuse.

2. The next day, blend the pistachio-cream mixture on high until very smooth. Pass through a fine mesh strainer or chinois, pressing firmly to extract as much liquid as possible. Discard solids.

3. In a bowl, whip the strained pistachio cream and cream with powdered sugar until soft peaks form. In a separate bowl, mix mascarpone with vanilla until smooth. Fold the whipped pistachio cream into the mascarpone until fully combined. Set aside.

4. In a separate bowl, whip mascarpone, 1 cup heavy cream, powdered sugar, and vanilla until soft peaks form. This is your mascarpone layer.

5. In a shallow bowl, combine espresso and coffee liqueur. Quickly dip ladyfingers (1–2 seconds per side) and arrange in a single layer in your dish. Spread half of the pistachio cream evenly over the ladyfingers. Add another layer of dipped ladyfingers. Spread the remaining pistachio cream over the second layer.

6. Spread the whipped mascarpone layer evenly over the top. Cover and refrigerate for at least 6 hours or overnight.

7. To finish, dust generously with cocoa powder and garnish with crushed Setton Farms pistachios before serving.