Pistachio Tiramisu

Here’s a dessert that combines the classic charm of tiramisu with the rich, nutty flavor of pistachios.

Short description

I present a version of pistachio tiramisu: layers of coffee-soaked sponge (or ladyfingers) with a light pistachio-mascarpone cream, finished with pistachio topping. It’s elegant, indulgent, and perfect for special occasions or whenever I feel like spoiling myself.

Why You’ll Love This Recipe

I love this pistachio tiramisu for several reasons:

• The pistachio flavor gives a beautiful twist to the traditional tiramisu, without overpowering the coffee and cream notes.

• It’s make-ahead friendly — when assembled ahead, the flavors deepen and it sets beautifully.

• It has contrast: soft soaked sponge, smooth cream, and a bit of crunch on top from pistachios.

• It feels fancy yet is manageable in the kitchen — worth the effort for the payoff.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pistachio Sponge Cake (or base):

• 1 cup all-purpose flour

• ½ cup ground pistachios

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 4 large eggs, separated

• ¾ cup granulated sugar

For the Mascarpone / Pistachio Cream & Assembly:

• Mascarpone cheese

• Pistachio paste or pistachio cream (store bought or homemade)

• Heavy cream or whipping cream

• Sugar (caster or granulated)

• Strong coffee or espresso, cooled

• Ladyfingers or sponge fingers

• Optional: liqueur (such as amaretto or Marsala)

• Chopped or ground pistachios for garnish

Directions

1. Make the pistachio sponge (if using that base):

   • Preheat oven.

   • In a bowl, whisk together flour, ground pistachios, baking powder, and salt.

   • In a separate bowl, beat egg whites until soft peaks, and in another bowl beat yolks with sugar until pale and fluffy.

   • Fold yolk mixture into dry ingredients, then gently fold in egg whites.

   • Bake until a toothpick comes out clean. Let cool, and slice horizontally to make layers.

2. Prepare the coffee soak:

   • Let strong coffee or espresso cool completely.

   • If using, add a splash of liqueur.

3. Make the pistachio mascarpone cream:

   • In a bowl, beat mascarpone and sugar until smooth.

   • Add pistachio paste and mix until well incorporated.

   • Separately whip cream to soft peaks.

   • Fold the whipped cream into the mascarpone-pistachio mixture gently, to maintain airiness.

4. Assemble the tiramisu:

   • Place a base layer of sponge (or ladyfingers soaked in coffee) on the bottom of your serving dish.

   • Spoon over a layer of the pistachio mascarpone cream, smoothing it evenly.

   • Repeat layers: soak more sponge or ladyfingers, layer more cream.

   • On top, smooth the last layer of cream, then spread a thin layer of pistachio paste (if desired) and sprinkle chopped or ground pistachios.

5. Chill / rest:

   • Cover and refrigerate for several hours or overnight so the layers meld and the tiramisu sets properly.

6. Serve:

   • Cut into slices or scoop into serving dishes. Garnish further if desired with pistachio crumbs.

Servings and timing

This recipe typically serves 8 to 10 people. Preparation takes about 30 to 40 minutes, with an additional 4 hours to overnight of chilling time before serving.

Variations

• No-egg version: I sometimes skip raw eggs, relying only on whipped cream and mascarpone.

• Using ladyfingers instead of sponge cake: I enjoy the simplicity of using ladyfingers, which also makes it more traditional.

• Flavor additions: A splash of almond extract or liqueur can deepen the flavor.

• Homemade pistachio paste: I like to make my own by blending roasted pistachios with a little sugar and oil.

• Dietary swaps: Gluten-free ladyfingers or gluten-free flour for the sponge make it friendly for those avoiding gluten.

storage/reheating

• Storage: I keep it in the refrigerator, covered, for up to 3 days. It tastes best the first two days.

• Freezing: It can be frozen, but the cream texture may change slightly. I usually avoid freezing for best results.

• Reheating: I never reheat tiramisu. It’s meant to be enjoyed chilled, though I sometimes let it sit at room temperature for 10–15 minutes before serving if it’s too firm.

FAQs

What kind of pistachio paste should I use?

I prefer a sweet, dessert-style pistachio paste. Store-bought works, but homemade gives me more control over sweetness.

Can I substitute ladyfingers instead of a sponge cake base?

Yes, I often use ladyfingers soaked in coffee, which makes the recipe faster and closer to the traditional style.

Is it safe to use raw eggs in the cream?

Traditional recipes do, but I like to use pasteurized eggs when possible. Alternatively, I sometimes leave eggs out entirely and rely on whipped cream.

How long should I chill it before serving?

At least 4 hours, though overnight is best. The flavors blend beautifully with time.

Can I make this ahead of time?

Yes, I love making it the day before serving. By the next day, the texture and flavor are just right.

Conclusion

I adore how this pistachio tiramisu elevates the classic dessert with a nutty twist while retaining the comforting layers of coffee and cream. It feels luxurious, yet is easy enough to prepare with a little planning. Every bite is creamy, nutty, and unforgettable.

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