Easy Fall Dessert – SheKnows
If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission.
Well, answer this: who doesn’t love tiramisu? It’s one of our biggest weaknesses, and Giada De Laurentiis knows exactly how to make a delicious dessert even more insanely luscious.
On September 9, De Laurentiis uploaded a photo of a tiramisu that’s giving us fall vibes, and we’re already running to our kitchens. She posted it with the caption: “@giadadelaurentiis had this pistachio tiramisu for the first time in Rome and it was so good she decided to make her own version when she got home! The secret is to make your own pistachio butter, which is easier than it looks! Grab the #recipe in the profile link and try it!”
The beginner-friendly dessert recipe is super easy to recreate, so you or the whole family can join in on this tasty 30-minute adventure.
While we love the traditional tiramisu, we’re in love with this hazelnut version! Now, this recipe is quite easy, so don’t worry if you need multiple ingredients for several different parts of the recipe. For the pistachio butter, you need ingredients like unshelled pistachios and olive oil, while you’ll need mascarpone cheese and almond extract for the mascarpone cream. Now, for the ladyfingers and assembly, you need ingredients like amaretto liqueur, espresso, and chopped pistachios.
To start this easy recipe, you need to grab your handy food processor and add those essential pistachios! You need to do a little to make it as creamy as possible. But in less than an hour, you’ll be finishing the dessert by spreading the plain mascarpone mixture on top.
De Laurentiis noted that you should wrap and refrigerate this dish for at least two hours or up to 24 hours before eating it.
Check The pistachio tiramisu recipe from Giada HERE, and be sure to pick up her cookbook, Giada’s Italy: My Recipes for La Dolce Vita.
Giada’s Italy: My recipes for La Dolce Vita
$16.98, originally $35.00
Looking for more summer recipes? Giada De Laurentiis has plenty: