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Pistachio Tiramisu Recipe

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4.3 from 12 reviews

This Pistachio Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of coffee-soaked savoiardi biscuits and a luscious pistachio mascarpone cream. Perfectly creamy with a nutty pistachio flavor and a beautiful feathered pistachio paste topping, this no-bake dessert requires minimal prep and at least 4 hours of chilling for the flavors to meld. Ideal for gatherings or a special treat.

Ingredients

Coffee and Sponge Layer

  • 100 ml strong coffee
  • 200 g savoiardi sponge fingers

Pistachio Cream

  • 300 ml double cream
  • 75 g icing sugar
  • 250 g mascarpone cheese
  • 100 g pistachio cream (plus extra for decorating)

Decoration

  • Chopped pistachios (to decorate)

Instructions

  1. Whip the cream and prepare pistachio mascarpone: In a large mixing bowl, whisk the double cream and icing sugar together until soft peaks form. In a separate bowl, beat the mascarpone and pistachio cream until smooth. Gently fold the mascarpone-pistachio mixture into the whipped cream until fully combined but still light and airy.
  2. Soak savoiardi biscuits: Pour the strong coffee into a shallow dish. Quickly dip each savoiardi sponge finger into the coffee for a couple of seconds on each side just to absorb the flavor without becoming soggy. Arrange an even layer of soaked sponge fingers at the base of a medium-sized dish approximately 9 x 13 inches.
  3. Layer pistachio cream and sponge fingers: Carefully spread a layer of the pistachio cream mixture over the sponge layer. Add another layer of coffee-soaked sponge fingers on top, then spread more pistachio cream. Continue layering until all the sponge fingers are used, finishing with a thick layer of pistachio cream on top. The number of layers depends on your dish size and shape.
  4. Decorate the tiramisu: Spoon extra pistachio paste into a piping bag or sandwich bag fitted with a small cut tip. Pipe lines across the top of the tiramisu. Using a toothpick, drag through the lines in the opposite direction to create a feathered pattern. Cover the dish with cling film and refrigerate for a minimum of 4 hours, preferably overnight, to let the dessert set and flavors meld.
  5. Serve: Remove the tiramisu from the fridge about 20 minutes before serving to soften slightly. Sprinkle with chopped pistachios for added texture and a beautiful finish. Enjoy your creamy, nutty pistachio tiramisu!

Notes

  • Ensure the coffee is strong and cooled before dipping the savoiardi to avoid soggy biscuits.
  • Use good quality pistachio cream for the best flavor; you can find it in gourmet stores or online.
  • This dessert benefits from chilling overnight to develop flavor and texture.
  • If you don’t have a piping bag, a sandwich bag with a tiny corner cut off works just as well for decorating.
  • For a nut-free variation, omit the pistachio cream and substitute with plain mascarpone cream.

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