Another tiramisù? Yes, another. I will never stop. See how it’s made here.

Ingredients

• 2 cups mascarpone

• ¾ cup pistakio (or any pistachio butter), divided

• 1/3 cup heavy cream

• 5 eggs, separated

• 2 tsp vanilla extract

• 1/2 cup granulated sugar

• 48 ladyfingers

• 3 cups freshly brewed espresso, cooled to room temp.

• ¾ cup finely chopped toasted pistachios

• 2 tablespoons cocoa powder
  

Make it!

1. In a stand mixer, combine mascarpone, ½ cup pistakio butter, cream, egg yolks, vanilla and sugar. Using a whisk attachment, mix on medium until soft peaks form. If you drag your finger through it, it should leave a slight trail. Do not over mix!

2. Move the mascarpone mixture into another bowl. Wash out the stand mixer bowl and the whisk attachment. Then whisk your egg whites until stable peaks have formed. Be very careful to not over mix.

3. Carefully fold the egg whites into the mascarpone mixture. Third by third.

4. Using a large 9x13 baking dish, coat the bottom in a small scoop of the mascarpone cream. Then dip each ladyfinger into the cooled espresso and line the bottom of the dish. Once the bottom is covered, drizzle some pistakio butter and a big handful of chopped pistachios. Cover with half of the remaining mascarpone cream. Repeat with the ladyfingers and the other half of cream. Dust with cocoa powder and a sprinkle of pistachios.

5. Chill for a minimum of 8 hours, but best when chilled overnight.