Why You’ll Love Pistachio Tiramisu Recipe
This version of tiramisu adds a subtle yet rich pistachio flavor to the traditional dessert while keeping all the elements that make tiramisu beloved: coffee‑soaked biscuits and a lush, creamy filling. It’s make‑ahead friendly, looks beautiful on the table with its green hues, and offers a unique nutty profile that will please both tiramisu fans and pistachio lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
100 ml strong coffee
200 g savoiardi sponge fingers
300 ml double cream
75 g icing sugar
250 g mascarpone
100 g pistachio cream, plus extra to decorate
Chopped pistachios, to decorate
Directions
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In a large mixing bowl, whisk the double cream and icing sugar until soft peaks form.
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In a separate bowl, beat together the mascarpone and pistachio cream until smooth.
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Gently fold the pistachio‑mascarpone mixture into the whipped cream until just combined.
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Pour the strong coffee into a shallow dish. Quickly dip each savoiardi sponge finger in the coffee for a couple of seconds on each side, just long enough to absorb flavor without becoming soggy.
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Arrange a layer of soaked sponge fingers in the base of a medium baking dish.
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Spread a portion of the pistachio‑mascarpone cream evenly over the sponge layer.
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Repeat layers (coffee‑soaked sponge fingers followed by pistachio cream) until all components are used, finishing with a layer of the cream.
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Decorate the top with extra pistachio cream (piped or swirled) and sprinkle with chopped pistachios.
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Cover and chill in the refrigerator for at least 6 hours, ideally overnight, to allow the flavors to meld and the dessert to set.
Servings and timing
Serves: 6 servings
Preparation time: about 30 minutes
Chilling time: at least 6 hours, best overnight
Variations
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Chocolate Pistachio Tiramisu: Add a layer of grated dark chocolate between the cream and biscuit layers.
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Alcohol‑Infused: Add a splash of amaretto, Frangelico, or pistachio liqueur to the coffee soak for an adult twist.
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Nut-Free Option: Substitute pistachio cream with a nut-free flavored spread for a similar texture without the nuts.
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Fruit Addition: Layer in sliced strawberries or raspberries for a fruity balance to the richness.
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Mini Servings: Assemble the tiramisu in individual ramekins or dessert glasses for easy serving.
Storage/Reheating
Store any leftover pistachio tiramisu in an airtight container in the refrigerator for up to 3–4 days. There is no reheating required; serve chilled directly from the fridge. Allow it to sit at room temperature for about 15–20 minutes before serving to enhance the flavors.
FAQs
What is pistachio tiramisu?
Pistachio tiramisu is a variation of traditional tiramisu that incorporates pistachio cream or paste into the mascarpone layer, adding a nutty flavor to the classic coffee‑soaked dessert.
Can I use store‑bought pistachio cream?
Yes, you can use store‑bought pistachio cream for convenience. Homemade pistachio cream works too if you prefer to control the sweetness and texture.
Do I need to add alcohol to the coffee soak?
No, alcohol is optional. You can add a splash of liqueur like amaretto or pistachio liqueur to the coffee soak if you want extra depth of flavor, but it’s not necessary.
Can I make this dessert ahead of time?
Yes, it’s ideal to make this dessert the day before serving so the layers have time to soften and the flavors to meld.
How long should I soak the lady fingers?
Dip the lady fingers briefly (about 1–2 seconds per side) so they absorb flavor without becoming too soggy.
Can I substitute the double cream?
Double cream (or heavy cream) offers the best texture, but you could experiment with alternatives; results may vary in richness and stability.
Can I freeze pistachio tiramisu?
Freezing is possible but not recommended, as the texture of the cream and sponge may change when thawed. Refrigeration is best.
How do I serve pistachio tiramisu?
Serve chilled, straight from the refrigerator. You can let it sit at room temperature for a short while to enhance the flavor.
What can I use instead of savoiardi sponge fingers?
If you don’t have savoiardi, you can use boudoir biscuits or another light, coffee‑friendly sponge cookie.
Why didn’t my tiramisu set properly?
If it hasn’t set, it may need more chilling time. Ensure you allow at least 6 hours in the refrigerator so the layers can firm up.
Conclusion
This pistachio tiramisu recipe offers a deliciously unique take on classic tiramisu by infusing a rich pistachio cream into every creamy layer. With minimal prep and make‑ahead convenience, it’s perfect for entertaining or a special dessert treat. The nutty flavor, coffee‑soaked sponge fingers, and beautiful presentation make it a standout dessert that will impress family and guests alike.
Pistachio Tiramisu
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 6-8 servings
- Diet: Vegetarian
Description
A delightful twist on the classic Italian dessert, this Pistachio Tiramisu combines creamy mascarpone with nutty pistachios and coffee-soaked sponge fingers, offering a unique and indulgent treat.
Ingredients
- 250g mascarpone
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- 3 tbsp pistachio cream (plus extra for drizzling)
- 300ml double cream
- 1 pack sponge fingers (around 200g)
- 200ml strong coffee, cooled
- Handful of crushed pistachios (for topping)
Instructions
- In a mixing bowl, combine mascarpone, icing sugar, vanilla extract, and pistachio cream. Mix until smooth.
- In a separate bowl, whip the double cream until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
- Dip each sponge finger briefly into the cooled coffee and layer them in the base of your serving dish.
- Spread half of the pistachio mascarpone cream over the sponge fingers.
- Repeat with another layer of coffee-soaked sponge fingers and the remaining cream mixture.
- Drizzle with extra pistachio cream and sprinkle with crushed pistachios.
- Chill in the fridge for at least 4 hours or overnight before serving.
Notes
- Ensure the coffee is cooled before dipping the sponge fingers to prevent them from becoming too soggy.
- You can make this a day ahead – it tastes even better after resting overnight.
- Use high-quality pistachio cream for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 90mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
