Wesson Recipes

Café Pistachio Tiramisu Loaf

Serving Size

8-10

Part dessert, part coffeehouse treat, this Café Pistachio Tiramisu Loaf brings together the rich flavors of Sicilian pistachios and classic tiramisu in one irresistible bake. With its tender pistachio-studded crumb and luxurious espresso mascarpone frosting, this loaf is perfect for holiday entertaining, afternoon coffee breaks, brunch gatherings, or whenever you’re craving a bakery-worthy sweet treat at home.

Made with Wesson Canola Oil, this loaf bakes up exceptionally moist and tender with a soft texture that stays delicious slice after slice. For over 125 years, Wesson oil has been a trusted staple in American kitchens, helping home bakers create recipes with reliable results. Its light, neutral flavor allows the nutty pistachios, almond notes, and rich tiramisu-inspired topping to shine in every bite.

Finished with a generous swirl of creamy espresso mascarpone icing and a dusting of cocoa powder, this elegant loaf delivers all the flavors of a classic Italian café dessert in an easy-to-share format. Enjoy a slice as a decadent dessert, serve it alongside coffee or espresso for an afternoon pick-me-up, or add it to a holiday brunch spread for a showstopping centerpiece. Whether you’re celebrating a special occasion or simply treating yourself, this Café Pistachio Tiramisu Loaf is a sweet indulgence you’ll want to enjoy year-round.

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CONTAINS:

Dairy, eggs, almond extract

Ingredients

Pistachio Loaf

Pistachios, coarsely chopped 1 1/2 cups.

All-purpose flour 3 cups.

Granulated sugar 1 1/3 cups.

Baking powder 2 tsp.

Baking soda 1 tsp.

Salt 1 pinch.

Wesson Canola Oil 1/2 cup.

Sour cream or yogurt 3/4 cup.

Milk 3/4 cup.

Eggs 3 .

Almond extract 2 1/2 tsp (or to taste).

Green food color 3 drops (optional).

Tiramisu Topping

Cream cheese, softened 8 oz brick.

Mascarpone cheese, extra smooth 4 oz, cold.

Powdered sugar 1 cup, sifted.

Cornstarch 2 tsp.

Espresso powder 1 1/2 tsp (or more to taste).

Pure vanilla extract 1 tsp.

Dark cocoa powder for dusting.

Method

Pistachio Loaf

Preheat oven to 350ºF. Grease and flour a 5” x 9” loaf pan.

In a large bowl, combine pistachios, flour, sugar, baking powder, baking soda and salt.

In a second bowl, whisk together Wesson Canola Oil, sour cream, milk, eggs and almond extract. Pour flour mixture into wet mixture and whisk to combine. Add food color a few drops at a time to achieve desired color and pour into prepared pan.

Bake for 45 to 55 minutes or until a tester inserted into the center of the loaf comes out clean. Remove to rack for 15 minutes and then turn out onto rack and allow to cool completely.

Assembly Method

To prepare icing, beat cream cheese until smooth. Blend in mascarpone cheese. In a small bowl, whisk together powdered sugar and cornstarch. Blend into cheese mixture on low until smooth.

Mix espresso powder with vanilla to dissolve. Add to icing mixture and mix to combine.

Pile tiramisu topping high onto the loaf, swirling to desired design. Dust heavily with cocoa powder and serve!