Pistachio and Orange Blossom Tiramisu with Dark Chocolate Shards

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A modern take on the classic Italian tiramisu, this no-bake dessert layers espresso-soaked ladyfingers with a floral mascarpone cream, fragrant pistachios, and shards of bittersweet dark chocolate. It needs overnight chilling, but the hands-on work is delightfully brief.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 16 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 26 gSugar
• 9 gProtein
• 95 mgSodium
• 280 mgPotassium
• 145 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the Mascarpone Cream

• 4 large egg yolks
• 3/4 cup granulated sugar
• 16 oz mascarpone cheese, cold
• 1 1/2 cups heavy cream, cold
• 1 tsp pure orange blossom water
• 1/8 tsp fine sea salt

For the Assembly

• 1 1/2 cups strong brewed espresso, cooled to room temperature
• 2 tbsp dark rum or amaretto
• 24 crisp ladyfinger biscuits (savoiardi)
• 3/4 cup shelled unsalted pistachios, finely ground, plus extra for garnish
• 2 oz dark chocolate (70% cacao), shaved into thin shards
• 1 tsp unsweetened cocoa powder, for dusting

Directions

1. In a heatproof bowl, whisk the egg yolks and sugar vigorously for 3 minutes until pale, thick, and ribbony. Set the bowl over a saucepan of barely simmering water (the bottom should not touch the water) and whisk constantly for 4 to 5 minutes, until the mixture is warm, fluffy, and roughly tripled in volume.
2. Remove the bowl from the heat and continue whisking for 2 minutes until the yolk mixture has cooled slightly and holds soft peaks; this gentle pasteurization step makes the cream safe and airy.
3. In a separate chilled bowl, whip the cold heavy cream to soft, billowy peaks. In another bowl, whisk the cold mascarpone with the orange blossom water and salt just until smooth and pliable—do not overbeat.
4. Fold the cooled yolk mixture into the mascarpone in three additions until uniform, then gently fold in the whipped cream in three additions, keeping the mixture light and cloud-like.
5. Stir the espresso and rum together in a shallow wide bowl. Working one at a time, dip each ladyfinger for 2 to 3 seconds per side—just long enough to absorb color and flavor without becoming soggy—and arrange half of them in a snug single layer in an 8×8-inch baking dish.
6. Spread half of the mascarpone cream over the ladyfinger layer and smooth the top. Sprinkle with half of the ground pistachios and half of the dark chocolate shards, pressing the shards gently into the cream so they stand upright.
7. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream, smoothing the surface. Cover tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to let the flavors meld and the texture set.
8. Just before serving, sift a thin veil of cocoa powder over the top, then shower with a generous handful of ground pistachios and crown with the remaining chocolate shards. Slice with a warm, dry knife for clean layers.

Cook’s Notes

• Cold mascarpone and cold cream whip into the silkiest, most stable filling—warm dairy can turn the cream grainy.
• Dip ladyfingers quickly; they should be moistened, not saturated, or the tiramisu will turn watery after chilling.
• Orange blossom water is potent—measure carefully and taste before adding more; a little goes a long way.
• For the cleanest slices, wipe the knife with a hot, damp cloth between cuts and serve chilled straight from the fridge.
• Toast the pistachios in a dry skillet for 2 minutes and cool before grinding to unlock a deeper, almost buttery flavor.