Pistachio and Raspberry Tiramisu

Ingredients

• 12-16 ladyfingers
• 1 cup of strong brewed coffee
• 8 oz mascarpone cheese
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup chopped fresh raspberries
• 1/4 cup pistachio paste
• 1/4 cup confectioners' sugar
• 12-16 pistachios, chopped

Instructions

1. Dip each ladyfinger into the coffee for about 3-5 seconds on each side. They should be soft and pliable but not too wet.
2. In a separate bowl, combine mascarpone cheese, granulated sugar, and vanilla extract. Beat until stiff peaks form.
3. To assemble the tiramisu, start with a layer of ladyfingers in the bottom of a serving dish. You may need to trim them to fit.
4. Spread half of the mascarpone mixture over the ladyfingers.
5. Sprinkle half of the chopped pistachios and raspberries on top of the mascarpone layer.
6. Repeat the layers, starting with the ladyfingers, then the mascarpone mixture, and finally the remaining pistachios and raspberries.
7. Dust the top of the tiramisu with confectioners' sugar and refrigerate for at least 3 hours before serving.

Tips

• For a more intense coffee flavor, use espresso instead of brewed coffee.
• You can also add some chopped dark chocolate or cocoa powder to the mascarpone mixture for extra depth of flavor.
• If you prefer a lighter texture, you can fold in whipped cream into the mascarpone mixture before assembling the tiramisu.

Variations

• To make individual servings, layer the ingredients in small glasses or ramekins and refrigerate until set.
• For a chocolate-covered version, dip the top of each serving in melted chocolate (white, milk, or dark) before serving.