Name: Pistachio Tiramisu: A Luxurious Italian Dessert with a Nutty Twist Recipe
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: Italian
Ingredients: 200g (about 7 oz) ladyfingers (savoiardi biscuits); 250g (1 cup) mascarpone cheese; 250ml (1 cup) heavy cream; 3 large egg yolks; 80g (⅓ cup) sugar; 150g (½ cup) pistachio cream or pistachio paste; 1 cup cooled espresso or strong coffee; 2 tbsp milk (to thin pistachio cream if needed); 2 tbsp crushed pistachios (for garnish); 1 tsp vanilla extract; Cocoa powder or grated white chocolate for dusting; If unavailable, blend roasted unsalted pistachios with honey and milk to make pistachio cream; Almond extract for added nutty flavor; Gluten-free ladyfingers for a gluten-free version

Jump to Recipe

Introduction

Pistachio tiramisu is a luxurious twist on the classic Italian dessert, combining creamy mascarpone with the rich, nutty flavor of pistachios. This no-bake treat is perfect for impressing guests or indulging in a special homemade dessert.

The image shows a square slice of a layered dessert on a white plate with a white marbled texture background. The dessert has three visible layers: the bottom layer is a light, crumbly cake with a pale yellow color; the middle layer is a thick, glossy caramel-like filling with a golden-brown hue; the top layer is a creamy, smooth custard in a pale yellow shade, slightly dripping down the sides. The dessert is sprinkled with chopped green pistachios and a light dusting of brown powder on top, adding texture and color contrast. A drizzle of syrup pools lightly around the base of the slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g (about 7 oz) ladyfingers (savoiardi biscuits)
250g (1 cup) mascarpone cheese
250ml (1 cup) heavy cream
3 large egg yolks
80g (⅓ cup) sugar
150g (½ cup) pistachio cream or pistachio paste
1 cup cooled espresso or strong coffee
2 tbsp milk (to thin pistachio cream if needed)
2 tbsp crushed pistachios (for garnish)
1 tsp vanilla extract
Cocoa powder or grated white chocolate for dusting

Instructions

Step 1: In a medium bowl, mix pistachio cream with 1 tablespoon of milk until smooth and spreadable. For a lighter texture, you can fold in some whipped cream.
Step 2: Whisk egg yolks and sugar in a separate bowl until pale and fluffy. Add mascarpone cheese and vanilla extract, whisking until smooth. Beat heavy cream to soft peaks and gently fold into the mascarpone mixture. Finally, fold in the pistachio cream to create a creamy filling.
Step 3: Quickly dip ladyfingers into cooled espresso, being careful not to soak them too long. Arrange a layer in your serving dish, then spread half of the pistachio mascarpone cream on top. Repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the surface and sprinkle crushed pistachios.
Step 4: Cover and refrigerate the tiramisu for at least 6 hours or overnight to allow layers to set and flavors to meld. Before serving, dust with cocoa powder, grated white chocolate, or additional pistachio crumbs.

Tips & Variations

If pistachio cream is unavailable, blend roasted unsalted pistachios with honey and a splash of milk until smooth. Adding almond extract enhances the nutty flavor.
For a gluten-free option, use gluten-free ladyfingers.
Lighten the filling by folding in whipped cream to the pistachio mixture for a mousse-like texture.

Storage

Store pistachio tiramisu covered in the refrigerator for up to 3 days. Its flavor improves after resting, but avoid storing longer to maintain freshness. Reheat is not recommended; serve chilled for best texture and taste.

How to Serve

A square slice of a three-layer dessert sits on a white plate over a white marbled surface. The bottom layer is light golden and crumbly, looking like a soft cake. The middle layer is a thick, shiny, caramel-colored filling with a slightly gooey texture. The top layer is creamy and pale yellow, smooth and glossy, with a drizzle of light green sauce on the edges. The dessert is sprinkled with chopped green pistachios and a dusting of brown powder, giving it a rich and textured look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pistachio tiramisu without raw egg yolks?

Yes, you can substitute the egg yolks with pasteurized egg products or use a stabilized whipped cream mixture to maintain the creamy texture safely.

How long should I soak the ladyfingers in espresso?

Dip the ladyfingers quickly in the espresso, about 1-2 seconds per side, to avoid sogginess and maintain their structure.