makes 6 servings | active time: 1 hour | full time: 5 hours

ingredients:

• 4 fresh eggs
• 1/3 cup (80g) sugar
• 2 ½ (600g) mascarpone cheese
• 1/2 cup (110g) freshly brewed coffee
• 1/2 cup (110g) water
• 3/4-1 cup (150-175g) of

  OG pistachio spread

• roughly 40 ladyfingers (300g)

instructions:

• brew your coffee in a moka pot and dilute the hot coffee with cold water to cool. keep in a shallow and wide bowl.
• seperate your egg whites from the yolks and whisk yolks in a large bowl with granulated sugar until pale and creamy.
• add in your mascarpone cheese until incorporated (lumps are okay at this point).
• fully incorporate the pistachio spread to the mixture and reserve a couple tbsp for topping.
• whisk egg whites in a seperate clean stand mixer (or electric whisk) until stiff peaks form (optional to add cream of tartar to help). if you can flip the bowl upside down without it falling out, it’s ready!
• gently incorporate the egg whites into the mascarpone mixture until light and airy.
• layer the bottom of your pyrex or tray with the creamy mixture and soak your savoiardi for about 3 seconds in the cooled coffee before creating your tiramisu layers. repeat this process at least 3 times or until the dish reaches the top of your tray.
• top with a drizzle of pistakio and, using a toothpick, create a marble effect.
• refrigerate, covered, for at least 3 hours prior to serving.
• enjoy!

pro tip: tiramisu is best enjoyed at least 1 day after making. this cake freezes well up to 2 months & lasts about 1 week in the fridge.