Step 1

Make the coffee by placing 1 cup of esspresso or instant coffee in a bowl, then adding the pistachio butter and ground cardamom while the coffee is hot. Whisk to combine, then set aside to cool.

Step 2

Keep the cream in the fridge right up until you are ready to whip. If you have a few minutes, place the bowl of your stand mixer in the freezer for 5 minutes to cool. This helps the cream whip better.

Step 3

Place the heavy whipping cream, granulated sugar, and ground cardamom in the bowl of a stand mixer. Use the whisk attachment to whip the cream for 6 to 7 minutes on medium speed, until stiff peaks form. You will know you have stiff peaks if the cream peak on the whisk stays upright and doesn't stoop down.

Step 4

Use a rubber spatula to transfer the whipped cream to a separate medium bowl.

Step 5

In the same bowl of the stand mixer (or hand mixer), place the mascarpone cheese, the pistachio butter, the sugar and the ground cardamom. Whisk on medium speed for 5 to 6 minutes until all the ingredients are incorporated. You may need to pause and scrape down the sides and bottom of the bowl in between.

Step 6

Use a rubber spatula to transfer the whipped cream to the mascarpone mixture, then fold it in gently, ensuring you keep the air in the cream. Fold for 3-4 minutes until the mixture is well combined.

Step 7

Use a 9" by 13" baking dish. Open up the package of lady fingers and dip one side into the coffee for a few seconds. Place it in the baking dish, and repeat until the first layer of the dish is covered in soaked lady fingers. Do not dip both sides in, as I find that makes the cake too soggy after chilling (unless you prefer that).

Step 8

Place half of the whipped cream and mascarpone mixture over the lady fingers and smooth into an even layer, using an offset spatula or rubber spatula.

Step 9

Repeat with another layer of soaked lady fingers, then another layer of mascarpone and cream, smoothed into an even layer.

Step 10

For garnish, crush the pistachios into a fine powder using a spice grinder.

Step 11

Use a strainer to sift the pistachio powder over the top layer of the tiramisu to decorate.

Step 12

Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight.

Step 13

To serve, cut into even pieces and serve onto small plates. Garnish with more pistachios if you wish.