Pistachio Tiramisu

Brew a strong cup of coffee and stir in a small amount of powdered sugar while hot until fully dissolved. Pour into a shallow bowl and set aside to cool completely to room temperature before using.

Place the cold mascarpone cheese in a large bowl. Add the very cold heavy cream and sifted powdered sugar. Whip with an electric hand mixer on high speed for 3 to 4 minutes until the cream reaches a fluffy, pipeable consistency with early stiff peaks.

Add the pistachio paste, then whip for another minute until fully incorporated. Stop as soon as the paste is combined. Do not overwhip.

Prepare a container. I am using an 18x24 cm / 7x9 inches one. A 8x8 can work too.

Divide the mascarpone cream into two equal portions; one will go in between the layers and one on top.

Dip the lady fingers briefly in the shallow bowl of coffee soak and place them side by side in a single layer at the bottom of the dish. For my dish, I fit 12 per layer.

Spread the first portion of mascarpone cream on top. Repeat with the second layer of soaked lady fingers, then smooth the remaining mascarpone cream on top with an offset spatula.

Cover with plastic wrap and refrigerate for a minimum of 4 hours. Overnight is best.

Decorate just before serving; grind or roughly chop the pistachios and sprinkle over the surface.

Remove from the fridge just before serving. Serve each portion as a spoonful or a clean-cut slice. Store any leftovers covered with plastic wrap in the fridge for up to 2 to 3 days. I do not recommend freezing.