Pistachio Tiramisu Recipe

Tiramisu, meaning “pick me up” in Italian, has seen a rise and fall in popularity since its invention in the 1960s. Chopped judge, and one of New York’s favorite chefs, Marc Murphy, brings back the attention it deserves in his debut cookbook.



  • 4 large egg yolks, at room temperature
  • ¼ cup granulated sugar
  • 16 ounces mascarpone
  • 2 tablespoons pistachio paste
  • 2 large egg whites, at room temperature
  • Pinch of cream of tartar
  • 2 cups brewed espresso or strong coffee
  • 1 tablespoon brandy
  • 24 ladyfingers
  • Pistachios, for garnish

Step 1: 
Bring 1 inch of water to a simmer in a saucepan. In a large bowl that will fit snugly over the saucepan, combine the egg yolks with 2 tablespoons of the sugar. Place the bowl over the simmering water, making sure the bottom does not touch the water, and cook, whisking continuously, until the sugar dissolves into the yolks and the mixture becomes thick and pale, 3 to 4 minutes. Remove the bowl from the heat. Whisk in the mascarpone and pistachio paste.

Step 2: 
In a medium bowl, combine the egg whites with the remaining 2 tablespoons of sugar. Using a hand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Add the cream of tartar, and raise the mixer speed to high. Whip the egg whites until they are glossy and form stiff peaks. Whisk half of the whipped egg whites into the mascarpone mixture to lighten it. Fold the remaining egg whites into the mixture until combined.

Step 3: 
In a small, shallow dish, combine the espresso and brandy, and swirl around. Dip each ladyfinger into the espresso mixture for just 5 seconds. (Letting the ladyfingers soak too long will cause them to fall apart.) Place the soaked ladyfingers over the bottom of a 9-inch square baking dish; you should be able to fit two rows of 6 ladyfingers on the bottom. Spread half of the mascarpone mixture evenly over the ladyfingers. Arrange another layer of the soaked ladyfingers over the mascarpone, and top with the remaining mascarpone mixture. Cover the tiramisu with plastic wrap, and refrigerate for at least 2 hours and preferably overnight. Decorate with pistachios before serving.

Makes 6-8 servings.