Pistachio Tiramisu Cake is inspired by our ongoing interest in Persian cuisine and Italian desserts. Really wanting to bring all those delicious flavors to the spotlight, we came up with this layered sponge cake filled with pistachio-infused mascarpone cheese and sweetened with spicy and aromatic cardamom syrup.
Hello my friends. Today we’re making an out-of-the-ordinary cake that tastes as if it has existed forever. Pistachios and mascarpone meet again in a godly layered cake with layers and layers of flavor. Allow me to break it down for you.
It all starts with a cake, but this is no regular sponge cake. It’s infused with cinnamon, ginger, vanilla, nutmeg, and pistachios! You can taste the warm spices already, am I right? All this in a moist cake of all-purpose flour, sugar, a nice amount of tangy Greek yogurt, and livened up with just a squirt of lemon juice. The cake alone makes a gorgeous coffee cake, but we’re just getting started.
We’ll cut the cake in layers and drizzle it heavily with a homemade cardamom syrup with a few pinches of freshly cracked black peppercorns, a pinch of salt, and a combination of ground and crushed cardamom pods.
And that’s not all; each syrup-soaked cake layer will support a thick spread of airy pistachio-flavored whipped mascarpone cream sweetened with powdered sugar.
These are three layers of deliciousness on top of each other. Then we are garnishing this pistachio tiramisu cake with piped pistachio-flavored whipped mascarpone cream in peaks. The result is hard to describe; you must taste this one to see what the hype is all about.
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How to Make Pistachio Tiramisu Cake with a simple four-step process
Let's start this step-by-step general process to effortlessly bring this nutty dessert to life. First, bring the eggs to room temperature, preheat the oven, lightly grease a baking pan, and measure all your ingredients for this pistachio tiramisu cake.
1. Make the Cake Batter
Mix together the dry ingredients of all-purpose flour, cinnamon, baking powder, ginger, nutmeg, and sea salt. Mix together the wet ingredients. In this step, I use Pistachio Compound from Amoretti by combining four tablespoons with ½ cup of plain Greek yogurt, vanilla paste, and lemon juice.
Beat eggs with an electric hand mixer on high speed until thick with a yellow pale lemon color. Gradually add sugar, beating on medium speed until light and fluffy. Stir in the yogurt mixture, and at low speed add the flour mixture just until combined. Pour batter in a prepared baking dish and top with crushed pistachios. Then put in the oven.
2. Make the Cardamom Syrup
While the cake is baking, make the cardamom syrup by combining the sugar, sea salt, pepper, ground cardamom, and cardamom pods in a small saucepan.
Bring to a bubbling simmer over medium heat and then reduce the heat to low. Just cook for 5 minutes or until the consistency is syrupy. The syrup should be loose so that the cake can absorb the aromatic liquid. If you let the syrup get too thick like I did, the syrup crystallizes on the cake. To my surprise, it was still delicious because when you take a bite, you get a bit of crunch from the candied syrup. But the idea of the syrup is to give moisture to the cake like a traditional tiramisu cake. So don’t do my mistake.
3. Make the Pistachio-Mascarpone Cream
Combine heavy cream, mascarpone cheese, powder sugar, Amoretti Pistachio Compound, and the leftover syrup. The compound will add not only a wonderful pistachio flavor, but also a beautiful light green color.
4. Assemble the Tiramisu Cake
When done and cooled, cut the baked cake in 3 equal parts. Poke some holes in the three cake layers by using a toothpick, and pour the cardamom syrup on each layer. You may have some syrup leftover. Keep it. Using a piping bag, top the three layers of pistachio tiramisu cake with the whipped mascarpone cream.
On the plate that you will use to present this cake, add a few dollops of the mascarpone cream before putting the first layer of the cake. This will help keep the cake in place. Then place each layer on top of each other.
Using another piping bag with a star tip, decorate the top layer. Refrigerate for a couple of hours to let the syrup infuse the cake.
Oh... I forgot to mention that this pistachio tiramisu cake is a variation of our popular Fall cake recipe Pumpkin Tiramisu Cake with Coffee-Maple Mascarpone Cream.
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I hope you get a chance to make this pistachio tiramisu cake. This dessert ended up much better than we expected. It’s comforting, creamy, nutty, and sweet. A real treat that pays homage to Mediterranean flavors while still being creative. Did you make this or another one of our recipes? Tag @Spoonabilities on Instagram or add a photo or comment on Pinterest, so we can find you! And we love to hear from you in the comment section below.
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