Pistachio Tiramisu: A Luxurious Italian Dessert with a Nutty Twist Recipe
Pistachio Tiramisu is a luxurious Italian dessert that elevates the classic tiramisu by incorporating a rich pistachio cream layer. With layers of espresso-soaked ladyfingers, creamy mascarpone mixed with pistachio paste, and a dusting of cocoa or white chocolate, this no-bake treat offers a delightful nutty twist to a beloved classic.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Main 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
Optional Add-ins and Substitutions
- 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
Instructions
- Prepare the Pistachio Cream: In a medium bowl, combine pistachio cream with one tablespoon of milk and mix until smooth and spreadable. Optionally, fold in a small amount of whipped cream to lighten the texture into a mousse-like consistency.
- Whip the Mascarpone Mixture: Whisk egg yolks and sugar in a separate bowl until pale and fluffy. Add mascarpone cheese and vanilla extract, stirring until smooth. In another bowl, beat heavy cream to soft peaks, then gently fold it into the mascarpone mixture. Next, fold the prepared pistachio cream into the mixture to create a rich and light filling.
- Layer the Dessert: Quickly dip each ladyfinger into the cooled espresso—avoid soaking to prevent sogginess—and arrange a single layer in your serving dish. Spread half of the pistachio mascarpone cream evenly over the ladyfingers. Repeat the process with another layer of espresso-dipped ladyfingers and top with the remaining cream. Smooth the surface and sprinkle crushed pistachios on top for texture.
- Chill and Serve: Cover the assembled tiramisu and refrigerate for at least 6 hours or overnight for best results. This chilling time allows the flavors to meld and layers to set perfectly. Before serving, dust the top with cocoa powder, pistachio crumbs, or grated white chocolate for an elegant finish.
Notes
- Do not soak ladyfingers too long in espresso to avoid sogginess.
- For a lighter pistachio cream, fold in whipped cream.
- Gluten-free ladyfingers can be used to make the dish gluten-free.
- Overnight chilling enhances flavor and texture.
- Optional almond extract can deepen the nutty flavor.
- Substitute pistachio cream with homemade paste using roasted pistachios, honey, and milk if needed.
Keywords: Pistachio Tiramisu, Italian dessert, no-bake tiramisu, pistachio cream, layered dessert, mascarpone dessert, espresso tiramisu
