Pistachio Tiramisu

I love tiramisu and Dumante liqueur. This is a fresh twist on tiramisu.

• 1 cup espresso coffee
• 1 1/4 cups Dumante liqueur
• 2 eggs, separated
• 1/3 cup superfine sugar
• 1/4 cup pistachio paste
• 1 pound (2 cups) mascarpone
• 30 savoiardi biscuits (lady fingers), approx. 14 ounces
• 3/4 cup chopped roasted pistachios
• 3 teaspoons unsweetened cocoa powder

Combine the coffee and 1 cup Dumante in a pitcher, and allow to cool if the coffee is hot.

Whisk the egg whites stiff peaks form. In a separate bowl, beat the yolks and sugar until pale and thick. Add 1/4 cup Dumante and the mascarpone to the yolks and sugar mixture, beating it in well to mix. Gently fold in the egg whites.

Pour half of the coffee and Dumante mixture into a wide shallow bowl. Dunk enough savoiardi cookies for a layer (about 4 at a time) into the liquid, coating both sides. Line your tiramisu dish (8-inch square) with the soaked savoiardi cookies; they should be damp but not falling to pieces.

Put half the mascarpone mixture on top of the soaked cookies and spread to make an even layer. Pour the remaining coffee and Dumante mixture from the pitcher into the shallow dish and make one more layer of savoiardi, dipping as before and layering on top of the mascarpone in the dish.

Cover with the final layer of mascarpone and sprinkle with cocoa powder. Cover the dish with plastic wrap and leave overnight, or for at least 6 hours, in the refrigerator.

When you are ready to serve, take the tiramisu out of the refrigerator and remove the plastic wrap. Garnish with chopped roasted pistachios, fresh grated dark chocolate, raspberries & mint.