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Pistachio Tiramisu is a variation on the traditional Italian dessert in which layers of ladyfingers soaked in coffee alternate with layers of whipped fluffy mascarpone-eggs custard. It is then topped in this case with pistachios cream and crumbled pistachios, instead of the classic cocoa powder.
This recipe is easy to make and perfect to make ahead, making it a showstoper at your next gathering.
Why you will love it
– You will have a great texture combination between the dreamy custard pistachios cream, the coffee soaked ladyfingers and the crunchiness of chopped pistachios on top.
-In every bite you will taste the aromas of coffee and rum, with a velvet reach sensation given by the cream and the nuttiness of the topping.
-It is one of the most iconic Italian desserts, that you will make on repeat!
Pistachio Tiramisu Ingredients
You only need a few ingredients to prepare this pistachio tiramisu dessert, but the combination and quality of these ingredients is crucial for a good result.
Coffee: I like to make espresso, usually, I prepare 4 cups with my classic Italian moka pot. I add 2 teaspoons of sugar and a little rum. You can also use decaffeinated coffee, especially if you serve it to children.
Liquor: The traditional recipe calls for brandy or rum. I use brandy, but you can also use golden or dark rum, or amaretto. You can also leave it out if you have children eating this dessert, or if your guests do not drink alcohol.
Sugar: fine caster sugar is better as it will dissolve better in to the coffee and then into the egg to prepare the cream.
Ladyfingers: called in Italy Savoiardi are a type of dry, sweet, egg-based sponge cake battered into stripes and baked. They are then dry to reach the consistency of a biscuit.
They are the perfect cookie for tiramisù as their airy texture soaks up the coffee without softening too much. Be sure to buy a good brand, preferably Italian. I always opt for this brand, which stands for quality and is available at many online retailers and also at Eataly.
Mascarpone: It is an Italian cheese that is similar to cream cheese. Its origin is in the Lombardy region of Italy. I usually use it in cream-based desserts, to enrich a risotto, and to cook creamy pasta.
Mascarpone is one of the main ingredients in tiramisù, and since it has twice as much fat as cream cheese, it gives the custard a creamy, velvety, fluffy texture. Buy it plain, there are ready-made versions but they contain a lot of sugar and a goodtiramisu is never too sweet.
Eggs: you will need fresh eggs, possibly at room temperature. For this recipe I used only the yolks.
Pistachio cream: or also pistachio paste. You can find it in specialty stores or on-line. It is a very delicious spread, make sure it is made from Pistachios and has little ingredients, to ensure a genuine product. I recommend using this brand.
Pistachio: shelled pistachio are best. You can grind them or crumble them with a rolling pin or a into a mixer.
Rum: tiramisu calls for a bit of liquor. You can swap rum with brandy, bourbon, or even Bailey’s. If you have children or guest who do not drink alcohol, you can omit it and it will be anyway a great dessert.
Vanilla extract: a teaspoon of vanilla extract enhance better all the flavors. You can sub it with a teaspoon almond extract.
How to make Pistachio Tiramisu
To prepare this pistachio tiramisu recipe , first, make the coffee, add sugar and brandy, if necessary, and let it cool.
Now carefully separate the egg whites from the yolks, remembering that the whites must not contain any traces of egg yolks.
Then whip the egg yolks with a hand mixer, slowly drizzling in the sugar. Once the mixture is clear and fluffy, you can add the mascarpone cheese a little at a time to prevent grains from forming. After you can then add the pistachios cream, until everything is well combined and there are not clots. Now you have your pistachio mascarpone cream.
Now dip the lady fingers in the cooled coffee for a few moments and place in a 13×9 inch baking dish. Using a spatula, spread the mascarpone mixture evenly and continue with another layer of soaked lady fingers, followed by more pistachio mascarpone cream.
Smooth the top, sprinkle it with ground pistachios and refrigerate for at least 6 hours to set. Your pistachio cream tiramisu is ready to be enjoyed!
Tips for the perfect pistachio tiramisu
TIP 1: Make coffee first and let it cool so that the ladyfingers can absorb the right amount without softening too much.
TIP 2: Do not soak the ladyfingers too much or they will get too soggy and the cream layers will collapse.
TIP 3: Ensure you add your mascarpone cold from the fridge. When it is cold it will incorporate better into the eggs and then with the pistachio cream.
TIP 4: Chill the pistachio tiramisu in the refrigerator for at least 3 to 6 hours, or overnight, to achieve the perfect consistency and make it easy to slice. It is great for making ahead of time.
More recipes for your sweet tooth
Mini Cherry Tiramisu Pot
Pavlova with Cherries and Amarena
Strawberry Tart with Mascarpone Cream
Pistachio Tiramisu Variations
This pistachio tiramisu cake is already a variation itself on the classic. I suggest maybe to find a liquor such as pistachips to enhance more the taste of the nuts if you like it. Other variations on the classic tiramisu are adding fruits such as strawberries, berries, lemons or figs. In this case, you can replace dark chocolate with white chocolate.
You can serve tiramisu in a baking dish, as we traditionally do, or in small pots or trifle dish. Pots and trifle dish have a scenographic effect because you can see the layers.
How to store Pistachio Tiramisu
Leftovers will keep well refrigerated for up to 2 days, as the cake contains raw eggs. You can also freeze your pistachio tiramisu to have it at a later date! Make the dessert as directed, but don’t top with the chopped pistachios.
Wrap the whole pan of tiramisu tightly in plastic wrap and freeze for up to 3 months. When ready to eat, defrost in the fridge over night, and dust it with pistachios just before serving it.
Which wine to pair with Pistachio Tiramisu?
Several wines pairs well with pistachio tiramisu. My favorite recommendations are a Passito di Pantelleria, a sweet wine from Sicily where the sweet notes of raisins and honey pairs well with the nutty and creamy taste of this dessert.
Another great choice to pair with pistachio Tiramisu is a sparkling wine from Piemonte, such as Moscato d’Asti. With notes of flowers and citrus fruits, the bubbly fishing cuts well through the richness of the dessert, preparing your palate for the next bites.
Please let me know in the comments how you like this Pistachios Tiramisu recipe, and if you make it please leave a star rating! I would really love to hear from you!
Equipment
Ingredients
- 5 unit eggs
- 6 oz ladyfingers
- 4 tbsp sugar
- 2 cup mascarpone
- 2 tbsp brandy
- 4 cups coffee
- 1 cup pistachio chopped finely
- 4 oz pistachio cream
- 1 tsp vanilla extract
Instructions
- First make the coffee, add sugar and brand, and let it cool.
- Then whip the egg yolks with a hand mixer, slowly drizzling in the sugar. Once the mixture is clear and fluffy, you can add the mascarpone cheese little by little to prevent grains from forming. When all the cheese is incorporated, you will have a thick and compact cream.
- At this point add the pistachio cream until everything is well incorporated and no crumbles are left.
- Dip the ladyfingers in the cooled coffee for a few seconds and make a layer in a 13×9 inch baking dish.
- Using a spatula, spread the mascarpone-egg cream evenly and continue with another layer of ladyfingers, followed by more cream.
- Smooth the top, and refrigerate for at least 3 hours to set. Just before serving the tiramisu add the pistachios granola on top. Your tiramisù is ready to be enjoyed!
Nutrition
Equipment
Ingredients
- 5 unit eggs
- 6 oz ladyfingers
- 4 tbsp sugar
- 2 cup mascarpone
- 2 tbsp brandy
- 4 cups coffee
- 1 cup pistachio chopped finely
- 4 oz pistachio cream
- 1 tsp vanilla extract
Instructions
- First make the coffee, add sugar and brand, and let it cool.
- Then whip the egg yolks with a hand mixer, slowly drizzling in the sugar. Once the mixture is clear and fluffy, you can add the mascarpone cheese little by little to prevent grains from forming. When all the cheese is incorporated, you will have a thick and compact cream.
- At this point add the pistachio cream until everything is well incorporated and no crumbles are left.
- Dip the ladyfingers in the cooled coffee for a few seconds and make a layer in a 13×9 inch baking dish.
- Using a spatula, spread the mascarpone-egg cream evenly and continue with another layer of ladyfingers, followed by more cream.
- Smooth the top, and refrigerate for at least 3 hours to set. Just before serving the tiramisu add the pistachios granola on top. Your tiramisù is ready to be enjoyed!
Nutrition
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