Pistachio Tiramisu Recipe

Introduction

This Pistachio Tiramisu offers a delightful twist on the classic Italian dessert by incorporating rich, nutty pistachio cream. It combines creamy mascarpone, toasted pistachios, and coffee-soaked ladyfingers for a luxurious treat that’s perfect for any occasion.

Ingredients

• 1 cup unsalted pistachios (shelled and lightly toasted)
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup strong brewed coffee (cooled)
• 2 tablespoons coffee liqueur (optional)
• 24 ladyfingers (savoiardi)
• Chopped pistachios (for garnish)
• Cocoa powder (for dusting)

Instructions

1. Step 1: In a food processor, blend the toasted pistachios until finely ground. Be careful not to over-process to avoid turning them into a paste.
2. Step 2: In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and ground pistachios. Whip the mixture until smooth and creamy, holding soft peaks.
3. Step 3: In a shallow dish, mix the brewed coffee with coffee liqueur if using. Let it cool completely before dipping the ladyfingers.
4. Step 4: Quickly dip each ladyfinger into the coffee mixture, making sure they are soaked but not soggy.
5. Step 5: Arrange a layer of soaked ladyfingers at the bottom of a rectangular or square dish. Spread half of the pistachio cream evenly over this layer.
6. Step 6: Add another layer of soaked ladyfingers followed by the remaining pistachio cream. Smooth the top with a spatula.
7. Step 7: Cover the dish with plastic wrap and refrigerate for at least 4–6 hours, or overnight if possible, to allow flavors to meld and the tiramisu to set properly.
8. Step 8: Before serving, dust the top with cocoa powder and sprinkle with chopped pistachios. Slice and serve chilled.

Tips & Variations

• Use fresh, high-quality pistachios for the best flavor and texture in the cream.
• To toast pistachios, spread them on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, checking often to prevent burning.
• If you prefer a non-alcoholic version, simply omit the coffee liqueur and use extra brewed coffee instead.
• For extra richness, fold in a tablespoon of crushed pistachios inside the cream before assembling.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It tastes best when served chilled. If reheating is desired, allow it to come to room temperature first, but this dessert is traditionally served cold and not warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pistachio tiramisu a day in advance?

Yes, preparing pistachio tiramisu a day ahead is ideal as it allows the flavors to meld and the dessert to set perfectly in the refrigerator.

What can I use if I can’t find ladyfingers?

You can substitute ladyfingers with sponge cake or pound cake slices, but be careful to soak them briefly to avoid sogginess.

Pistachio Tiramisu Recipe

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5 from 86 reviews

This Pistachio Tiramisu is a delightful twist on the classic Italian dessert, featuring a rich pistachio cream made from toasted nuts, mascarpone, and whipped cream. Layered with coffee-soaked ladyfingers and finished with a dusting of cocoa and chopped pistachios, it offers a creamy, nutty, and aromatic experience perfect for any special occasion or indulgent treat.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Pistachio Cream

• 1 cup unsalted pistachios (shelled and lightly toasted)
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Coffee Mixture

• 1 cup strong brewed coffee (cooled)
• 2 tablespoons coffee liqueur (optional)

For Assembly

• 24 ladyfingers (savoiardi)
• Chopped pistachios (for garnish)
• Cocoa powder (for dusting)

Instructions

1. Grind Pistachios: In a food processor, blend the toasted pistachios until finely ground. Be careful not to over-process to avoid releasing too much oil.
2. Make Pistachio Cream: In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and ground pistachios. Whip the mixture until smooth and creamy, holding soft peaks.
3. Prepare Coffee Mixture: In a shallow dish, mix the brewed coffee with the coffee liqueur if using. Ensure the mixture has cooled completely before proceeding.
4. Soak Ladyfingers: Quickly dip each ladyfinger into the coffee mixture, making sure they are soaked but not soggy to maintain texture.
5. Layer Dessert: Arrange a layer of soaked ladyfingers at the bottom of a rectangular or square dish. Spread half of the pistachio cream over the ladyfingers evenly.
6. Add Second Layer: Add another layer of soaked ladyfingers on top of the cream, followed by the remaining pistachio cream. Smooth the top with a spatula for an even finish.
7. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set properly.
8. Garnish and Serve: Before serving, dust the top with cocoa powder and sprinkle with chopped pistachios. Slice and serve chilled for best flavor and texture.

Notes

• Use freshly brewed espresso or strong coffee for the best flavor.
• If coffee liqueur is omitted, increase the coffee quantity slightly to maintain moisture.
• Take care not to oversoak the ladyfingers to prevent a soggy tiramisu.
• The whipped pistachio cream can be made a day ahead and refrigerated.
• This dessert improves in flavor when left to chill overnight.

Keywords: Pistachio tiramisu, nutty tiramisu, Italian dessert, no-bake tiramisu, pistachio cream, coffee dessert