Step 1: Brew the Coffee. Start by brewing 300 ml of coffee using 2 scoops of ground coffee. Allow it to cool completely before proceeding. You can also add a splash of your favorite liqueur for an extra depth of flavor if desired.
Step 2: Prepare the Egg Mixture. In a large mixing bowl, combine 4 large egg yolks and 150 g of white sugar. Using an electric mixer, beat the mixture on medium speed until it becomes pale and creamy, roughly 5 minutes.
Step 3: Incorporate the Mascarpone. Gently fold in 750 g of mascarpone cheese into the egg and sugar mixture until fully combined. Be careful not to deflate the mixture; it should remain airy and light.
Step 4: Add Pistachio Paste. Incorporate 50-60 g of unsweetened pistachio paste into the mascarpone mixture, stirring until evenly distributed. This will give your tiramisu a beautiful green color and a nutty flavor.
Step 5: Dip the Ladyfingers. Quickly dip each ladyfinger into the cooled coffee, ensuring they are soaked but not soggy. Layer them in a single row at the bottom of your baking dish.
Step 6: Layer the Mixture. Spread half of the mascarpone and pistachio mixture over the layer of ladyfingers. Smooth it out gently with a spatula.
Step 7: Repeat the Layers. Add another layer of dipped ladyfingers on top of the mascarpone mixture, followed by the remaining mascarpone mixture. Smooth out the top layer for an even finish.
Step 8: Chill. Cover the dish with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the flavors to meld beautifully.
Step 9: Garnish and Serve. Before serving, chop 30 g of peeled, roasted, and salted pistachios and sprinkle them over the top of the tiramisu for a delightful crunch and added flavor.
