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Pistachio Tiramisu

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Pistachio Tiramisu is a luxurious twist on the classic Italian dessert, combining layers of coffee-soaked sponge or ladyfingers with a rich pistachio-mascarpone cream, topped with chopped pistachios for a nutty finish.

  • Total Time: 55 minutes (plus 4+ hours chilling)
  • Yield: 8 to 10 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup ground pistachios
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 8 oz mascarpone cheese
  • 1/2 cup pistachio paste or pistachio cream
  • 1 cup heavy cream
  • 1/4 cup sugar (caster or granulated)
  • 1 cup strong coffee or espresso, cooled
  • Ladyfingers or sponge fingers (or use the homemade sponge)
  • Optional: splash of amaretto or Marsala liqueur
  • Chopped or ground pistachios for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) if using sponge cake. Line a baking tray with parchment paper.
  2. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
  3. In separate bowls, beat egg whites to soft peaks, and yolks with sugar until pale and fluffy.
  4. Fold yolk mixture into dry ingredients, then gently fold in egg whites.
  5. Pour into prepared tray and bake until a toothpick comes out clean. Let cool and slice horizontally for layers.
  6. Prepare the coffee soak by letting coffee cool and adding optional liqueur.
  7. In a bowl, beat mascarpone with sugar until smooth, then mix in pistachio paste.
  8. Whip heavy cream to soft peaks and gently fold into pistachio-mascarpone mix.
  9. Assemble the tiramisu: layer soaked ladyfingers or sponge, spread pistachio cream, and repeat layers.
  10. Top with final layer of cream, optional pistachio paste layer, and sprinkle with chopped pistachios.
  11. Cover and chill for at least 4 hours or overnight before serving.
  12. Slice or scoop to serve. Garnish with extra pistachios if desired.

Notes

  • Use ladyfingers for a quicker, more traditional approach.
  • Let tiramisu chill overnight for best texture and flavor.
  • Homemade pistachio paste gives more control over sweetness.
  • Use pasteurized eggs or omit eggs for a safer, no-egg version.
  • Add almond extract or nutmeg for extra flavor depth.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Bake (with optional baking for sponge)
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 390
  • Sugar: 22g
  • Sodium: 100mg
  • Fat: 26g
  • Saturated Fat: 13g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 115mg

Find it online: https://cooksplash.com/pistachio-tiramisu/