Pistachio Tiramisu Recipe

Introduction

Pistachio tiramisu is a delightful twist on the classic Italian dessert, combining the rich flavors of pistachios with creamy mascarpone and coffee-soaked ladyfingers. This elegant treat is perfect for impressing guests or enjoying a special homemade dessert.

Ingredients

• 1 cup unsalted pistachios (shelled and lightly toasted)
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup strong brewed coffee (cooled)
• 2 tablespoons coffee liqueur (optional)
• 24 ladyfingers (savoiardi)
• Chopped pistachios (for garnish)
• Cocoa powder (for dusting)

Instructions

1. Step 1: In a food processor, blend the toasted pistachios until finely ground. Be careful not to over-process.
2. Step 2: In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and ground pistachios. Whip until smooth and creamy, holding soft peaks.
3. Step 3: In a shallow dish, mix the brewed coffee with the coffee liqueur (if using). Allow it to cool completely.
4. Step 4: Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
5. Step 5: In a rectangular or square dish, arrange a layer of soaked ladyfingers at the bottom. Spread half of the pistachio cream over the ladyfingers.
6. Step 6: Add another layer of soaked ladyfingers followed by the remaining pistachio cream. Smooth the top with a spatula.
7. Step 7: Cover the dish with plastic wrap and refrigerate for at least 4–6 hours, or overnight if possible, to allow flavors to meld and the tiramisu to set.
8. Step 8: Before serving, dust the top with cocoa powder and sprinkle with chopped pistachios. Slice and serve chilled.

Tips & Variations

• Toast the pistachios lightly to enhance their flavor without overpowering the cream.
• Use decaffeinated coffee if you prefer a milder coffee taste or want to avoid caffeine.
• For a nuttier texture, fold some chopped pistachios into the mascarpone cream before assembling.
• Replace coffee liqueur with almond or hazelnut liqueur for a different flavor profile.
• If you don’t have a food processor, finely chop pistachios by hand but ensure they are very fine to blend smoothly.

Storage

Store the assembled tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. Reheat is not recommended as tiramisu is traditionally served cold, and warming will alter the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pistachio tiramisu ahead of time?

Yes, it is best made at least 4 hours ahead or overnight to allow flavors to develop and the dessert to set properly.

Can I substitute pistachios with other nuts?

Absolutely. Almonds or hazelnuts can be used as alternatives, but keep in mind the flavor and texture will differ slightly from the original pistachio version.

Pistachio Tiramisu Recipe

---

★★★★★

4.7 from 134 reviews

• Author: Harper
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This Pistachio Tiramisu offers a delightful twist on the classic Italian dessert by incorporating a rich pistachio cream paired with coffee-soaked ladyfingers. The creamy mascarpone and pistachio blend creates a luscious, nutty flavor balanced by the bold notes of espresso and a dusting of cocoa powder, perfect for a sophisticated finish to any meal.

---

Ingredients

Scale 1x2x3x

For the Pistachio Cream

• 1 cup unsalted pistachios (shelled and lightly toasted)
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Coffee Mixture

• 1 cup strong brewed coffee (cooled)
• 2 tablespoons coffee liqueur (optional)

For Assembly

• 24 ladyfingers (savoiardi)
• Chopped pistachios (for garnish)
• Cocoa powder (for dusting)

---

Instructions

1. Grind Pistachios: In a food processor, blend the toasted pistachios until finely ground, taking care not to over-process to preserve texture.
2. Prepare Pistachio Cream: In a large bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and ground pistachios. Whip the mixture until smooth and creamy, achieving soft peaks.
3. Mix Coffee: In a shallow dish, mix the cooled brewed coffee with coffee liqueur if using. Ensure the mixture is completely cooled before use.
4. Soak Ladyfingers: Quickly dip each ladyfinger into the coffee mixture, soaking them just enough to absorb flavor without becoming soggy.
5. Assemble Layers: Arrange a layer of soaked ladyfingers in a rectangular or square dish. Spread half of the pistachio cream evenly over the ladyfingers.
6. Add Second Layer: Add another layer of soaked ladyfingers followed by the remaining pistachio cream. Smooth the top with a spatula for an even finish.
7. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 to 6 hours, or preferably overnight, to allow the flavors to meld and set the tiramisu.
8. Garnish and Serve: Before serving, dust the top with cocoa powder and sprinkle with chopped pistachios. Slice into portions and serve chilled.

Notes

• Lightly toasting the pistachios enhances their flavor without overpowering the cream.
• Be sure to quickly dip ladyfingers to avoid sogginess; they should be moist but intact.
• For best results, allow tiramisu to chill overnight for optimal flavor fusion and texture.
• Using coffee liqueur is optional but adds a depth of flavor complementary to the pistachio cream.
• Can be prepared a day ahead and kept refrigerated for convenience and better taste development.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Keywords: Pistachio Tiramisu, Italian dessert, creamy pistachio dessert, no-bake tiramisu, coffee dessert, mascarpone dessert