Step 1: Prepare the Pistachio Sponge Cake
- Mix the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt until well combined.
- Add the Wet Ingredients: In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the granulated sugar and continue beating until the mixture is glossy and holds stiff peaks.
- Fold in the Flour Mixture: Gently fold the flour mixture into the egg whites until just combined. Be careful not to overmix, as this can deflate the cake.
- Pour into the Cake Pan: Pour the batter into a greased 9-inch round cake pan and smooth the top with a spatula.
Step 2: Bake the Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 3: Prepare the Mascarpone Cream
- Beat the Mascarpone: In a large bowl, beat the mascarpone cheese and granulated sugar until smooth and creamy.
- Add the Heavy Cream: Beat in the heavy cream and vanilla extract until stiff peaks form.
- Fold in the Butter: Gently fold in the softened butter until fully incorporated.
Step 4: Assemble the Tiramisu
- Cool the Cake: Allow the cake to cool completely in the pan.
- Layer the Mascarpone Cream: Spread the Mascarpone cream over the cooled cake.
- Chill: Cover and refrigerate for at least 2 hours, or until the Mascarpone cream is set.
Step 5: Serve and Enjoy
- Serve: Slice the Pistachio Tiramisu and serve chilled. This dessert is perfect on its own but can also be garnished with fresh berries or a dusting of powdered sugar for extra indulgence.
