Pistachio Tiramisu (Print Version)

# Ingredients:

→ Coffee Dipped Cookies

01 - 1 tablespoon optional rum
02 - 1 cup strong brewed coffee
03 - ¼ teaspoon almond flavoring
04 - 1 (7-ounce) pack ladyfinger cookies

→ Pistachio Mascarpone Mixture

05 - 4 egg whites and yolks, separated
06 - ⅔ cup sugar, split into two portions
07 - 1 pound mascarpone, chilled
08 - ⅓ cup smooth pistachio butter
09 - 1 teaspoon vanilla flavoring
10 - ½ teaspoon almond flavoring
11 - ⅓ cup finely minced pistachios

# Instructions:

01 - Get coffee ready and transfer to a shallow, wide dish. Stir in the almond flavoring and optional rum, then put aside.
02 - Get eggs separated. Whip the whites in a mixer, adding ⅓ cup sugar gradually, until they hold stiff peaks after about 3 minutes. Move to a big bowl afterward.
03 - Whisk egg yolks with the remaining sugar till they lighten in color and texture. Blend mascarpone into the yolks, followed by pistachio butter and the two flavorings.
04 - Carefully fold the mascarpone and yolk blend into the whipped egg whites in two parts, keeping it as airy as possible.
05 - Briefly dunk ladyfingers in the coffee mix, then create a layer in a 9x9-inch dish. Spread half the mascarpone mixture on top. Repeat for another layer.
06 - Sprinkle the finely chopped pistachios on top. Let it set in the fridge for at least 4 hours or overnight.

# Notes:

01 - It's best when made the day before and refrigerated overnight.
02 - Look for ladyfinger cookies in the cookie section at the store.
03 - Avoid soaking the cookies too long or they might turn mushy.

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