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Easy Pistachio Tiramisu Recipe

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This Easy Pistachio Tiramisu is a delightful twist on the classic Italian dessert, featuring creamy mascarpone mixed with pistachio cream, layered with espresso-soaked ladyfingers, and topped with chopped pistachios and decorative pistachio cream. It’s a no-bake, elegant dessert that requires simple ingredients and a few hours of chilling to set perfectly.

Ingredients

For the Coffee Soak

  • 1½ cups strong brewed coffee (using 2–3 tsp instant coffee or espresso)
  • 1 tbsp pistachio cream
  • 1 tbsp rum or liquor of choice (optional)
  • ⅛ tsp almond extract (optional)

For the Filling

  • 4 egg yolks
  • ½ cup granulated sugar
  • 16 oz mascarpone cheese
  • Pinch kosher salt
  • 1 tsp vanilla extract
  • ⅓ cup pistachio cream (+ more for decoration)
  • 1¼ cup heavy whipping cream
  • ½ cup pistachios, chopped and divided

Other

  • 10½ oz ladyfingers (approx 40–45 biscuits)

Instructions

  1. Prepare the Coffee Soak: In a shallow bowl, combine boiled water with instant coffee or espresso granules. Stir in pistachio cream, optional rum or liquor, and almond extract. Mix thoroughly and set aside to cool completely.
  2. Make the Egg Yolk Mixture: Whisk together egg yolks and granulated sugar in a heat-safe bowl. Heat about 1 inch of water in a saucepan over medium heat and use it as a double boiler by placing the bowl on top. Stir continuously until the mixture becomes pale, sugar dissolves, and the temperature reaches 145°F (62°C). Remove from heat and let cool.
  3. Chop the Pistachios: Roughly chop the roasted pistachios using a knife or pulse briefly in a food processor. Set aside half for layering and half for garnishing.
  4. Prepare the Mascarpone Filling: In a large bowl, combine mascarpone cheese, kosher salt, and vanilla extract on low speed, avoiding overmixing. Add the cooled egg yolk mixture and pistachio cream, mixing gently. Gradually drizzle in heavy whipping cream while scraping down the bowl’s sides. Whip at medium-high speed until the mixture thickens to a creamy, spreadable consistency.
  5. Assemble the Tiramisu: Quickly dip ladyfingers into the cooled coffee soak for about one second; do not soak them too long or they will become soggy. Arrange the dipped ladyfingers in a single layer in the bottom of a 9×13 inch (22×33 cm) pan. Spread slightly less than half of the pistachio mascarpone filling over the ladyfingers, then sprinkle half of the chopped pistachios on top. Repeat with another layer of dipped ladyfingers and the remaining filling.
  6. Decorate the Top: Pour additional pistachio cream into a piping bag or a ziplock bag with a small corner cut. Pipe straight horizontal lines across the top layer. Using a wooden skewer or chopstick, drag vertical lines across the cream in alternating directions to create a feathered pattern. Finally, sprinkle the remaining chopped pistachios along the edges for a decorative finish.
  7. Chill: Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to set and allow flavors to meld before slicing and serving.

Notes

  • Do not soak ladyfingers in coffee for more than 1 second to prevent sogginess.
  • Use a double boiler for gently heating egg yolks to avoid curdling.
  • Pistachio cream adds a rich, nutty flavor; ensure it’s good quality for best results.
  • Chilling overnight enhances the texture and flavor integration.
  • If avoiding alcohol, simply omit the rum or liquor; the tiramisu will still be delicious.
  • For safety, ensure the egg yolk mixture is heated to 145°F to reduce risk associated with raw eggs.

Find it online: https://bitezly.com/easy-pistachio-tiramisu-recipe/