Pistachio Tiramisu

• 2 cups (480 ml) strongly brewed coffee

• 2 tablespoons (30 ml) aged rum (see notes)

• 3/4 teaspoon almond extract, divided

• 4 large eggs

• 66 g granulated sugar (2 1/3 ounces; about 1/3 cup)

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• 454 g mascarpone cheese (16 ounces; about 2 cups), chilled (see notes) 

• 156 g pistachio cream spread, such as Pistacchiosa (5 1/2 ounces; 1/2 cup)

• 1 teaspoon vanilla extract

• 200 g (7 ounces) ladyfinger biscotti, divided (about 24 cookies) 

• 32 g roasted unsalted pistachios (1 1/8 ounces; about 1/4 cup)

Directions

1. In a shallow bowl, stir together coffee, rum, and 1/2 teaspoon almond extract; set aside.

2. Fill a 2- or 3-quart saucepan with 1 inch of water, bring to a boil over high heat, then reduce heat to low to maintain gentle simmer. In a bowl of a stand mixer or in a large bowl, whisk together eggs, sugar, and salt by hand until well combined. Place bowl over the steaming pot (if the bowl touches the water, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until mixture registers 160°F (71°C) on an instant-read or candy thermometer, 3 to 5 minutes. (This should not take significantly longer than 3 to 5 minutes; if it does, increase heat slightly or check that enough water remains in the pan to produce steam.)

3. Transfer bowl to stand mixer fitted with a whisk attachment. Alternatively, use a hand mixer. Whisk on high speed until egg mixture is thickened, lightened in color, and about quadrupled in size, about 10 minutes. Reduce speed to medium, gradually add mascarpone and pistachio cream spread until fully incorporated, about 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add vanilla and remaining 1/4 teaspoon almond extract, increase speed to medium-high, and whisk until smooth and thickened, about 15 seconds; set aside.

4. Working with 1 ladyfinger at a time, dip 12 ladyfingers into coffee-rum syrup, letting each one sit in syrup until soaked but not falling apart, about 5 seconds per side. Immediately transfer each ladyfinger to an 8-inch square baking pan, arranging them in a single layer, pressing together or trimming ladyfingers as needed to fit neatly. Using a flexible or offset spatula, spread half of the mascarpone mixture (about 2 cups) in an even layer over soaked ladyfingers. Repeat layering once more with remaining ladyfingers and remaining half mascarpone mixture (about 2 cups). Set aside. Discard any leftover coffee mixture.

5. In a spice grinder, process pistachios until finely ground, 5 to 10 seconds. Sprinkle evenly over top of mascarpone mixture. Cover with plastic wrap and refrigerate until ladyfingers soften, at least 4 hours or up to 12 hours. Slice and serve.

Special Equipment

Small saucepan, hand mixer or stand mixer with whisk attachment, 8-inch square baking pan, flexible or offset spatula

Notes

If a firmer mascarpone filling is desired, opt for a firmer, cream cheese–like mascarpone, such as Belgioioso. 

If preferred, the rum can be omitted and replaced with an equal amount of coffee.

Make-Ahead and Storage

Pistachio tiramisu can be made up to 3 days in advance. It's best not to refrigerate the coffee mixture before assembling; a chilled syrup won't soak into the ladyfingers as well.