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Pistachio Tiramisu Recipe

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★★★★★

4.9 from 141 reviews

This Pistachio Tiramisu offers a delightful twist on the classic Italian dessert by incorporating creamy pistachio flavors and crunchy chopped nuts. Layers of coffee-soaked savoiardi biscuits are enveloped in a luscious mascarpone and pistachio cream mixture, then chilled to perfection for a rich, nutty, and indulgent treat perfect for any occasion.

Ingredients

Scale

For the Cream Mixture

  • 1 cup Strong Coffee (espresso or coffee liqueur can be substituted)
  • 1 cup Double Cream (heavy cream can be used as a substitute)
  • 1 cup Icing Sugar (caster sugar can be used but icing sugar is preferable)
  • 500 grams Mascarpone (avoid 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 (raw or roasted based on preference)

For Decoration

  • 1/4 cup Pistachio Paste (for decorative drizzle)

Instructions

  1. Whip the Cream: In a mixing bowl, whisk the double cream and icing sugar together until soft peaks form, creating a light and sweetened whipped cream base.
  2. Prepare Pistachio Mascarpone Mixture: In a separate bowl, beat the mascarpone cheese with pistachio cream until smooth and creamy. Gently fold this mixture into the whipped cream until fully combined, ensuring a smooth and airy texture.
  3. Dip Savoiardi: Quickly dip the savoiardi sponge fingers into the strong coffee for a few seconds, enough to soak but not soggy, then arrange a neat layer at the bottom of your chosen serving dish.
  4. First Layer of Cream: Spread a portion of the pistachio cream mixture evenly over the coffee-soaked savoiardi to begin building the layers.
  5. Repeat Layers: Add another layer of coffee-dipped savoiardi followed by more pistachio cream mixture, repeating the layering process to build a tall, rich dessert.
  6. Final Cream Layer: Finish with a final layer of the pistachio cream on top to cover the assembled layers completely.
  7. Decorate: Use the pistachio paste to create decorative drizzles or patterns over the surface, adding a visually appealing touch.
  8. Chill: Cover the tiramisu with cling film or a lid and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set firmly.

Notes

  • Use espresso for a bolder coffee flavor or coffee liqueur for an alcoholic twist.
  • Ensure to quickly dip the savoiardi to prevent sogginess and maintain texture.
  • The pistachio cream adds a distinct nutty flavor—choose a good quality commercial pistachio cream for best results.
  • This dessert is best served chilled and can be prepared a day in advance.
  • For decoration, pistachio paste makes a flavorful and attractive drizzle but can be omitted if unavailable.

Keywords: Pistachio Tiramisu, Italian Dessert, No-Bake Tiramisu, Pistachio Cream Dessert, Coffee Soaked Sponge, Mascarpone Dessert

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