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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/pistachio-tiramisu-recipe/