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.
What is Pistachio Tiramisu
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.
What is pistachio cream?
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.
What do you need to make this recipe?
Dish: You’ll need a 9-inch (22 cm) dish that is deep enough to hold the layers of your pistachio tiramisu.
Mixing Bowls: You need several mixing bowls to whip the egg whites, egg yolks, and mascarpone.
Electric Mixer: For beating the eggs and mascarpone cheese to the proper consistency. You can also use a stand mixer.
Rubber Spatula: Ideal for folding the pistachio cream. It ensures that the ingredients are incorporated evenly without deflating the mixture.
Piping Bag: Using a piping bag fitted with a large round tip allows you to easily distribute the pistachio cream onto the ladyfingers.
What ingredients do you need to make this recipe?
28 to 30 Ladyfingers: Also known as savoiardi, these delicate cookies form the foundation of the tiramisu.
5 cups Espresso Coffee: The deep and robust flavor of espresso is essential for infusing the ladyfingers with a delightful coffee taste. If you prefer, you can use decaffeinated coffee to make the recipe caffeine-free.
1.1 lb | 500 grams Mascarpone Cheese: This smooth Italian cheese creates the base of the mascarpone cream. If mascarpone is unavailable, you can use an equal amount of cream cheese combined with a bit of heavy cream for a similar consistency.
4 Egg Yolks: Contribute richness and silky smoothness to the mascarpone cream. Use organic or pasteurized eggs if possible.
2 Egg Whites: Beaten egg whites give the filling a light and airy quality.
0.5 cup | 100 grams Granulated Sugar: Adds sweetness and balances the flavors of the dessert.
¼ cup Pistachio Spread: Creates the flavor profile of the tiramisu with its distinct pistachio taste. If you can’t find pistachio spread or pistachio butter, you can make your own by blending roasted pistachios together with just a touch of oil in a food processor until creamy.
2 tablespoons Chopped Pistachios: Used to garnish the top of the tiramisu, adding a delightful crunch and visual appeal.
How to make pistachio tiramisu step by step
Make the espresso
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.
Whip the egg whites
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.
Whip the egg yolks
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).
Make the pistachio cream
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.
Soak the ladyfingers
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).
Add a layer of filling
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.
Finish the pistachio tiramisu
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.
Choose high-quality ingredients, such as fresh espresso, high-fat mascarpone cheese, and 100% pistachio spread, to enhance the overall flavor and texture of the pistachio tiramisu.
If possible, use organic or pasteurized eggs to eliminate any concerns about consuming raw eggs.
It’s important that you whip the egg whites until they reach stiff peaks.
Use a gentle folding motion and a rubber spatula when incorporating the whipped egg yolks, whites, and pistachio spread into the creamy mascarpone mixture. This prevents deflation and maintains the desired light and airy texture.
Dip the ladyfingers quickly to avoid oversaturating them. They need to soak up some of the espresso without becoming soggy.
Refrigerate the pistachio tiramisu for at least 2 hours to allow the flavors to meld together and the ladyfingers to soften.
Don’t be afraid to get creative with your presentation. Consider using individual serving glasses or dessert cups for a more personalized touch.
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.
Alcohol: Add a splash of your favorite liqueur to the espresso before soaking the ladyfingers. Amaretto, Kahlua, or Frangelico are popular choices that complement the flavors of pistachio and coffee.
Chocolate: Drizzle a layer of chocolate ganache between the ladyfingers and the pistachio cream. You can also garnish your pistachio cream tiramisu with some cocoa powder and chocolate shavings.
Citrus: Fold some fresh lemon zest or orange zest into the filling.
Fresh Fruit: Add fresh sliced strawberries or raspberries between the layers.
Nuts: Experiment with other types of nuts like walnut paste or hazelnut paste.
1 9-inch (22 cm) dish that is deep enough to hold the layers of your pistachio tiramisu.
Mixing Bowls to whip the egg whites, egg yolks, and mascarpone.
1 electric mixer for beating the eggs and mascarpone cheese to the proper consistency. You can also use a stand mixer.
1 Rubber Spatula
1 Piping Bag to easily distribute the pistachio cream onto the ladyfingers.
Make the espresso coffee and place it in the refrigerator to cool.
In a large bowl, use an electric mixer to whip the egg whites together with 40 grams of sugar until stiff peaks form. This process takes about 4 minutes.
In a separate bowl, use an electric mixer to whip the egg yolks and the remaining sugar together for about 8 minutes or until the mixture becomes thick, foamy, and pale. It should fall from a spoon like a ribbon.
Beat the chilled mascarpone cheese in another large bowl with the mixer until it’s fluffy.
Gently fold the egg yolk mixture into the mascarpone with a rubber spatula until fully incorporated. Take your time doing this step, and don’t worry if the mixture seems firm.
Now, gently fold in the beaten egg whites.
Carefully fold in the pistachio spread one tablespoon at a time.
Transfer the pistachio filling into a piping bag fitted with a round tip. This will make it easier to distribute the filling and create a decorative pattern. Alternatively, you can just use a spoon.
Dip half of the ladyfingers, one at a time, into the cold coffee and then place each one in a single layer on the bottom of the dish. You may need to break some of them in half to cover the whole dish. Moisten both sides of the cookies without making them soggy.
Then top the layer of ladyfingers with dollops of the pistachio filling, making sure to cover the entire surface.
Repeat the process with another layer of coffee-dipped ladyfingers and then a final layer of cream.
Sprinkle the chopped pistachios on top and refrigerate the pistachio tiramisu for at least 2 hours.