1 9-inch (22 cm) dish that is deep enough to hold the layers of your pistachio tiramisu.
Mixing Bowls to whip the egg whites, egg yolks, and mascarpone.
1 electric mixer for beating the eggs and mascarpone cheese to the proper consistency. You can also use a stand mixer.
1 Rubber Spatula
1 Piping Bag to easily distribute the pistachio cream onto the ladyfingers.
Make the espresso coffee and place it in the refrigerator to cool.
In a large bowl, use an electric mixer to whip the egg whites together with 40 grams of sugar until stiff peaks form. This process takes about 4 minutes.
In a separate bowl, use an electric mixer to whip the egg yolks and the remaining sugar together for about 8 minutes or until the mixture becomes thick, foamy, and pale. It should fall from a spoon like a ribbon.
Beat the chilled mascarpone cheese in another large bowl with the mixer until it's fluffy.
Gently fold the egg yolk mixture into the mascarpone with a rubber spatula until fully incorporated. Take your time doing this step, and don't worry if the mixture seems firm.
Now, gently fold in the beaten egg whites.
Carefully fold in the pistachio spread one tablespoon at a time.
Transfer the pistachio filling into a piping bag fitted with a round tip. This will make it easier to distribute the filling and create a decorative pattern. Alternatively, you can just use a spoon.
Dip half of the ladyfingers, one at a time, into the cold coffee and then place each one in a single layer on the bottom of the dish. You may need to break some of them in half to cover the whole dish. Moisten both sides of the cookies without making them soggy.
Then top the layer of ladyfingers with dollops of the pistachio filling, making sure to cover the entire surface.
Repeat the process with another layer of coffee-dipped ladyfingers and then a final layer of cream.
Sprinkle the chopped pistachios on top and refrigerate the pistachio tiramisu for at least 2 hours.