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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Delight your guests with the irresistible flavors and textures of this easy Pistachio Tiramisu. Featuring espresso-infused ladyfingers, a velvety pistachio mascarpone cream, and crunchy chopped pistachios, this exquisite dessert is a true testament to the artistry and simplicity of Italian cuisine. Whether you’re hosting a special dinner or simply treating yourself to a luxurious indulgence, this dessert is guaranteed to leave a lasting impression.
This pistachio tiramisu recipe is an easy, no-cook variation of traditional tiramisu that takes the classic Italian dessert to a whole new level of indulgence. It’s a decadent alcohol-free recipe crafted with layers of coffee-dipped lady fingers generously topped with a pistachio cream-infused mascarpone filling. The dessert is then finished with a sprinkle of chopped pistachios for a final yummy crunch.
But not only does this pistachio tiramisu satisfy your sweet tooth, it also adds an elegant touch to any occasion. Its visually appealing presentation elevates the ambiance and makes every gathering feel extra special. With its combination of rich flavors and contrasting textures, it’s an irresistible treat for the senses.
Also known as pistachio spread or pistachio paste, pistachio cream is a creamy and smooth mixture made from ground pistachios. Similar to nut butter, it’s created by finely grinding roasted or raw pistachios until they reach a smooth consistency. Pistachio cream has a distinct and rich taste that you can use to add a hint of delicious pistachio flavor to a variety of desserts just like this tiramisu pistachio twist.
To begin, you need to make about 5 cups of espresso coffee (photo 1). If you don’t have an espresso machine you can just use instant espresso powder or make very strong regular coffee. Then put it in the fridge to chill while you proceed with the recipe.
After you’ve made the espresso, put the egg whites and 40 grams of the sugar into a large bowl (photo 2). Then use an electric mixer to whip the mixture until stiff peaks form. This step adds a light and airy texture to the filling.
Now, use a different bowl to whip the egg yolks and the rest of the sugar together for about 8 minutes (photo 3). You can stop whipping once the mixture falls from spoon-like ribbons and becomes thick and pale (photo 4).
Once you’ve whipped the egg whites and the egg yolks, put the chilled mascarpone cheese into a separate large bowl. Then beat the cheese with an electric mixer until it’s light and fluffy (photo 5). Next, use a rubber spatula to gently fold the whipped egg yolk mixture into the mascarpone cheese. The mixture may seem a little firm (photo 6), which is completely normal.
Now, carefully fold in the whipped egg whites (photo 7) taking care not to deflate them. It’s important to preserve their airiness and volume (photo 8).
Finally, fold the pistachio cream, one tablespoon at a time, into the mascarpone mixture. Then transfer the pistachio filling into a piping bag to make it easier to distribute the filling.
With the pistachio filling made, you can start building the pistachio cream tiramisu. First, pour the cold espresso into a shallow bowl. Next, dip half of the ladyfingers, one at a time, into the espresso for a few seconds (photo 11) and then place them in a single layer on the bottom of your dish. You may need to break some of them in half to cover the whole surface (photo 12).
After you line the bottom of your dish with coffee-soaked ladyfingers, pipe dollops of the pistachio cream over the cookies (photo 13). You can also use a spoon for this step.
To complete the dessert, top the pistachio cream with another layer of espresso-soaked ladyfingers (photo 14). Next, top the second layer of cookies with another layer of pistachio cream dollops (photo 15). Finally, sprinkle the tiramisu with chopped pistachios (photo 16) and put it in the fridge to chill.
This incredibly delicious pistachio tiramisu recipe is also very easy to customize. By incorporating different ingredients, you can put your own spin on this dessert. Whether you’re looking to add a fruity twist or a touch of chocolate, here are a few inspiring ideas to ignite your creativity.
Try other layered desserts:
Are you a Tiramisu lover? Try other delicious tiramisu recipes:
Or make your own homemade lady fingers and check our mascarpone cream recipe.
Enjoy your pistachio tiramisu with one of these Italian drinks:
The most common cause of soggy tiramisu is due to excessive soaking of the ladyfingers in the espresso.
Yes, tiramisu contains caffeine due to the use of espresso in the recipe. However, the exact amount of caffeine can vary depending on the type and strength of the coffee used.
Yes! It’s even better the next day. Simply refrigerate the tiramisu and then serve it up to 2 days later.
Wrap the pistachio tiramisu well in plastic wrap and keep it in the fridge for up to 4 days.
Tiramisu can be stored in the freezer for approximately three months, but it’s important to note that extended freezing may result in freezer burn.
