Pistachio Tiramisu Recipe

Introduction

Pistachio Tiramisu is a delightful twist on the classic Italian dessert, combining rich mascarpone cream with the nutty flavor of pistachios. This recipe layers coffee-soaked sponge fingers with a luscious pistachio cream for a beautifully elegant treat.

Ingredients

• 1 cup Strong Coffee (espresso or coffee liqueur can be used)
• 1 cup Double Cream (heavy cream can be substituted)
• 1 cup Icing Sugar (caster sugar works but icing sugar is preferred)
• 500 grams Mascarpone (avoid cream cheese)
• 1/2 cup Pistachio Cream (commercial varieties like Pisti recommended)
• 2 packs Savoiardi Sponge Fingers (boudoir biscuits as substitute)
• 1/2 cup Chopped Pistachios (raw or roasted, based on preference)
• 1/4 cup Pistachio Paste (for decoration)

Instructions

1. Step 1: In a mixing bowl, whisk the double cream and icing sugar until soft peaks form.
2. Step 2: In a separate bowl, beat the mascarpone with the pistachio cream until smooth. Gently fold this mixture into the whipped cream until fully combined.
3. Step 3: Quickly dip the savoiardi sponge fingers into the strong coffee for a few seconds, then arrange a neat layer at the bottom of your serving dish.
4. Step 4: Spread a portion of the pistachio cream mixture over the coffee-soaked sponge fingers.
5. Step 5: Repeat by adding another layer of soaked sponge fingers followed by more pistachio cream.
6. Step 6: Finish with a final layer of cream on top.
7. Step 7: Use pistachio paste to create a decorative drizzle or design on the surface.
8. Step 8: Cover the dish and chill in the fridge for at least 6 hours, preferably overnight, to allow flavors to meld.

Tips & Variations

• For a richer dessert, swap the strong coffee with espresso or add a splash of coffee liqueur for extra depth.
• Use roasted pistachios for a more intense nutty flavor or raw for a milder taste.
• If pistachio cream is unavailable, make your own by blending unsalted pistachios with a little sugar and cream until smooth.
• To keep the sponge fingers from getting too soggy, dip them quickly and do not soak for more than a few seconds.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When ready to serve, take it out of the fridge about 10 minutes beforehand to soften slightly. Avoid freezing, as this can affect the cream’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of double cream?

Yes, heavy cream is a suitable substitute for double cream and will work just as well for whipping and combining with mascarpone.

What if I don’t have pistachio cream?

You can make a simple pistachio paste by blending unsalted pistachios with a bit of sugar and a splash of cream or milk until smooth, or omit it and add extra mascarpone for a classic flavor.

Pistachio Tiramisu Recipe

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4.6 from 76 reviews

This Pistachio Tiramisu is a delightful twist on the classic Italian dessert, combining the rich, creamy texture of mascarpone and pistachio cream with layers of coffee-soaked savoiardi sponge fingers. Finished with chopped pistachios and a decorative pistachio paste drizzle, this no-bake dessert offers a nutty flavor and smooth consistency perfect for any occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

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For the Cream Mixture

• 1 cup Strong Coffee (espresso for a bolder taste or coffee liqueur for a kick)
• 1 cup Double Cream (heavy cream can be used as a substitute)
• 1 cup Icing Sugar (caster sugar works too but icing sugar is preferable)
• 500 grams Mascarpone (avoid using cream cheese)
• 1/2 cup Pistachio Cream (commercial varieties like Pisti recommended)

For the Assembly

• 2 packs Savoiardi Sponge Fingers (boudoir biscuits can be used as a substitute)
• 1/2 cup Chopped Pistachios (choose raw or roasted based on preference)

For Decoration

• 1/4 cup Pistachio Paste (use for a decorative drizzle)

Instructions

1. Prepare the Cream Mixture: In a mixing bowl, whisk the double cream and icing sugar together until soft peaks form, creating a light and fluffy base for the cream.
2. Combine Mascarpone and Pistachio Cream: In a separate bowl, beat the mascarpone with pistachio cream until smooth and well incorporated. Gently fold this into the whipped cream mixture to retain its airy texture.
3. Dip Sponge Fingers: Quickly dip the savoiardi sponge fingers into the strong coffee for a few seconds each to soak them without making them soggy, then layer them neatly at the bottom of your serving dish.
4. Layer Cream and Sponge Fingers: Spread a portion of the pistachio cream mixture evenly over the coffee-soaked sponge fingers. Repeat the process by adding another soaked sponge finger layer followed by more cream mixture.
5. Final Cream Layer and Decoration: Finish with a final layer of the pistachio cream on top. Use pistachio paste to create a decorative drizzle or design on the surface.
6. Chill: Cover the assembled tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and layers to set.

Notes

• For stronger coffee flavor, use espresso or coffee liqueur instead of regular strong coffee.
• Do not over-soak the sponge fingers to avoid sogginess; a quick dip is sufficient.
• Pistachio cream can be substituted with homemade pistachio paste mixed with cream if commercial varieties are unavailable.
• For a decorative touch, use roasted chopped pistachios for extra crunch and visual appeal.
• This dessert is best served chilled and can be prepared a day in advance to enhance the flavor.

Keywords: Pistachio Tiramisu, Italian dessert, no-bake tiramisu, pistachio dessert, mascarpone dessert, coffee soaked sponge