Did you know that tiramisu means “pick me up” or “cheer me up”? Well, let me tell you, this pistachio version of a classic tiramisu certainly does. Sweet pistachio cream, dry ladyfingers soaked in strong coffee and ground pistachios to top it all off. Delizioso!
Classic Italian dessert
I really love tiramisu and I really love pistachio and so the concept of this pistachio tiramisu was born. An incredibly indulgent dessert, inspired by the beloved Italian dessert and a great sweet treat for tiramisu lovers or to make for special occasions. It’s on the top of my list of egg-free tiramisus and doesn’t contain alcohol, very suitable for anyone who like to enjoy amazing Italian desserts.
In the mood for more Italian style desserts? Try my raffaello tiramisu or this tiramisu cake!
A delicious dessert with pistachios
This pistachio tiramisu is truly divine. The ladyfingers are dipped in a double espresso. Indulgent mascarpone cheese with whipped cream and pistachio paste topped with beautiful tufts of a pistachio and mascarpone mixture, sprinkled with crumbled pistachios. Yes, it is really as delicious as it sounds. As a tiramisu lover I have made and tasted a lot of different varieties, but this one might be my favorite!
What do you need to make pistachio tiramisu?
Pistachios taste sweet and slightly nutty. They have a delicate and slightly buttery flavor. This makes them the perfect topping for sweet dishes, but they also taste great over savory dishes such as soups and salads. For this pistachio tiramisu, you want to make sure that the percentage of pistachios you use is as high as possible.
I used store-bought pistachio paste, but you could definitely use your own pistachio butter for example. Want to keep the caffeine to a minimum? Feel free to use decaf coffee or even (dark) chocolate milk for a kid-friendly version.
Ingredients
- 300 grams mascarpone
- 150 grams pistachio paste (+ 1 tablespoon)
- 1 tablespoon vanilla extract
- 450 ml whipping cream
- 75 grams granulated sugar
- 75 grams unsalted pistachios
- 200 ml espresso or very strong coffee
- 200 grams ladyfingers
- 1 tablespoon powdered sugar
Equipment
- Casserole
INSTRUCTIONS (how to make this recipe):
- In a large bowl, whisk together the mascarpone, pistachio paste, and vanilla extract.
- In another bowl, whip the heavy cream with the sugar until stiff.
- Fold the whipped cream carefully into the mascarpone with the crushed pistachios (set 1 tablespoon aside).
- Take the ladyfingers and run them through the cooled coffee on one side. Spread half of ladyfingers on the bottom of a baking dish.
- Spread half of the cream mixture on top, repeat with another layer of ladyfingers and finish with the cream mixture. You can also add tufts on top, as I did.
- Allow the tiramisu to set in the refrigerator for at least 4 hours.
- Whip the rest of the cream with the powdered sugar. Carefully spoon in 1 tablespoon of the pistachio paste and decorate the tiramisu with pretty tufts of whipped cream. Garnish with 1 tablespoon of crushed pistachios. Enjoy your tiramisu!
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