Pistachio Tiramisu with Cardamom Coffee Soak and Citrus Zest

Ingredients

Prepare the Coffee and Cardamom Soak

• Brew strong coffee and stir in the crushed cardamom pods. Allow the coffee to steep for 10 minutes to infuse the cardamom flavor.
  
• Strain the coffee to remove the cardamom pods, then stir in the sugar and chocolate liqueur (if using). Let the mixture cool completely.
  

Make the Pistachio Mascarpone Cream

• In a large mixing bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth.
  
• Gradually fold in the ground pistachios and orange blossom water (if using).
  
• In a separate bowl, whip the heavy cream until stiff peaks form.
  
• Gently fold the whipped cream into the pistachio mascarpone mixture until fully incorporated.
  
• 

Assemble the Tiramisu

• Quickly dip each ladyfinger into the cooled coffee and cardamom soak, ensuring they’re moistened but not soggy.
  
• Arrange a layer of soaked ladyfingers at the bottom of a 9×13 inch dish or individual serving glasses.
  
• Spread half of the pistachio mascarpone cream over the ladyfingers, smoothing it out with a spatula.
• Sprinkle with half of the lemon or orange zest for a burst of citrus flavor.
• Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.
  
• Finish with a final dusting of cocoa powder, a sprinkle of chopped pistachios, and the remaining citrus zest.
  
• 

Chill and Serve

• Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
• Serve chilled, garnished with extra pistachios or a drizzle of orange blossom honey if desired.