Ingredients
Scale
- 1 cup shelled pistachios, finely chopped
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup brewed espresso, cooled
- 24 ladyfingers
- 2 tablespoons cocoa powder, for dusting
- 1/4 cup pistachio paste (optional, for extra flavor)
If you’re out of mascarpone, cream cheese can be a handy substitute. And if you don’t have pistachio paste, no worries—these cups will still be divine!
Instructions
- In a medium bowl, whip the heavy cream until soft peaks form. Set aside.
- In a separate bowl, mix the mascarpone cheese, half of the granulated sugar, and vanilla extract until smooth and creamy. If using pistachio paste, fold it in gently.
- Fold the whipped cream into the mascarpone mixture, being careful not to deflate the whipped cream.
- Pour the cooled espresso into a shallow dish and dip each ladyfinger into it for about 2 seconds. You don’t want them too soggy.
- Begin layering your cups: Start with a layer of espresso-soaked ladyfingers, followed by a generous layer of the mascarpone mixture. Sprinkle a layer of chopped pistachios on top.
- Repeat the layers, finishing with a mascarpone layer. Dust the top with cocoa powder and a sprinkle of the remaining chopped pistachios.
- Chill the cups in the refrigerator for at least 2 hours before serving. This gives the flavors time to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pistachio Tiramisu Cups, recipe, cooking, food
