Orange Pistachio Tiramisu: A Zesty Twist on a Classic Dessert

In a small saucepan, combine the fresh orange juice and granulated sugar. Heat over medium heat until the sugar dissolves completely. Bring to a simmer and cook for 5-7 minutes, or until the mixture has reduced slightly. Remove from heat and stir in the orange liqueur, if using. Set aside to cool.
Make the Cream Layer:

In a large mixing bowl, beat the cold heavy cream until stiff peaks form. In a separate bowl, whisk together the mascarpone cheese, powdered sugar, and orange zest until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture until fully combined, creating a fluffy, creamy layer.
Assemble the Tiramisu:

Quickly dip each ladyfinger into the cooled orange syrup, making sure not to soak them too long (about 1-2 seconds per side).
Arrange a layer of dipped ladyfingers at the bottom of a 9×9 inch (or similar-sized) serving dish. Spread half of the mascarpone cream mixture over the ladyfingers, smoothing it out evenly.
Repeat the process with another layer of dipped ladyfingers and the remaining cream mixture.
Top and Garnish:

Sprinkle the finely chopped pistachios over the top of the tiramisu for a nice crunch and nutty flavor.
Garnish with extra orange zest for a pop of color and citrus fragrance.
Chill and Serve:

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set properly.
Serve chilled and enjoy!
Serving and Storage Tips