Pistachio Tiramisu Recipe: A Nutty Twist on the Classic Italian Dessert
Indulge in this luxurious pistachio tiramisu that elevates the traditional dessert with layers of espresso-kissed ladyfingers and rich pistachio mascarpone cream. Perfect for special occasions or when you want to impress, this no-bake dessert combines the bold flavor of coffee with the delicate sweetness of pistachios for a truly unforgettable treat.
Prep Time:
30 minutes
Cook Time:
6 hours
Calories:
Approximately 420 kcal per serving
ingredients
For the Coffee Mixture:
1½ cups strong brewed espresso or dark roast coffee, cooled
2 tbsp coffee liqueur (optional)
1 tbsp granulated sugar
For the Pistachio Cream:
4 large egg yolks
½ cup granulated sugar
16 oz (2 cups) mascarpone cheese, room temperature
1 cup heavy whipping cream
¾ cup finely ground pistachios (plus extra for garnish)
1 tsp vanilla extract
Additional Components:
24-30 ladyfinger cookies (savoiardi)
2 tbsp unsweetened cocoa powder for dusting
¼ cup chopped pistachios for topping
Directions——————
1. Prepare the Coffee Dip:
In a shallow bowl, mix cooled espresso, coffee liqueur (if using), and sugar until dissolved. Set aside.
2. Make the Pistachio Mascarpone Cream:
Create a double boiler by placing a heatproof bowl over simmering water (don’t let bowl touch water).
Whisk egg yolks and sugar constantly for 8-10 minutes until pale, thick, and reaches 160°F.
Remove from heat and beat in mascarpone until smooth.
Fold in ground pistachios and vanilla extract.
In a separate chilled bowl, whip cream to stiff peaks, then gently fold into mascarpone mixture.
3. Assemble the Tiramisu:
Quickly dip each ladyfinger in coffee mixture (1-2 seconds per side) and arrange in a single layer in a 9×13-inch dish.
Spread half the pistachio cream evenly over the ladyfingers.
Repeat with another layer of dipped ladyfingers and remaining cream.
Cover with plastic wrap and refrigerate at least 6 hours (overnight is ideal).
4. Serve:
Just before serving, dust with cocoa powder through a fine sieve.
Sprinkle with chopped pistachios for crunch and visual appeal.
Frequently Asked Questions
1. Can I make this without raw eggs?
Yes! Substitute with ½ cup whipped cream cheese blended into the mascarpone or use pasteurized eggs.
2. How do I prevent soggy ladyfingers?
Dip quickly (1-2 seconds max) – they should absorb coffee but still hold their shape when pressed.
3. What’s the best way to grind pistachios?
Use a food processor, pulsing until finely ground but stopping before it turns to paste.
4. Can I use pistachio paste instead?
Absolutely! Use ¼ cup high-quality pistachio paste for more intense flavor.
5. How long does it keep?
Stored covered in fridge, it stays fresh for 3-4 days (flavors improve after 24 hours).
Tools You'll Need
9×13-inch baking dish
Double boiler setup
Electric mixer
Fine-mesh sieve
Food processor
Rubber spatula
Shallow dipping bowl
Tips
Toast pistachios before grinding for deeper flavor
Chill your mixing bowl before whipping cream
For neat layers, pipe the pistachio cream
Add a pinch of cardamom to the cream for exotic warmth
Kids’ version: Substitute coffee with chocolate milk
Allergy Information
Contains: Tree nuts (pistachios), gluten, dairy, eggs
Nut-free: Omit pistachios (though this changes the character of the dish)
Gluten-free: Use gluten-free ladyfingers
Dairy-free: Substitute with coconut mascarpone and coconut cream
Conclusion
This pistachio tiramisu is a showstopping dessert that beautifully balances Italian tradition with innovative flavors. The vibrant green pistachio cream peeking through the cocoa dusting creates a stunning visual contrast. For an extra special presentation:
Serve in individual glasses for elegant portions
Garnish with gold leaf for luxury occasions
Pair with a shot of espresso or dessert wine
We’d love to see your creations! Share your pistachio tiramisu masterpieces with #PistachioTiramisuMagic and tell us about your unique twists. Buon appetito!
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