Print

Pistachio Tiramisu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pistachio Tiramisu is an elegant and nutty twist on the classic Italian dessert, combining the rich, creamy layers of mascarpone and espresso with the delightful flavor of pistachios. The subtle sweetness of pistachios perfectly complements the strong coffee-soaked ladyfingers, creating a unique and indulgent dessert experience. Perfect for special occasions, dinner parties, or any time you want to impress your guests with something a little different, Pistachio Tiramisu is sure to become a new favorite.

Ingredients

Scale

Gather these ingredients to make your Pistachio Tiramisu:

  • 1 ½ cups heavy cream
  • 8 oz mascarpone cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¾ cup shelled pistachios, finely ground
  • 1 cup strong brewed coffee or espresso, cooled
  • 24–30 ladyfinger cookies (savoiardi)
  • 2 tablespoons pistachio liqueur (optional)
  • 2 tablespoons cocoa powder for dusting
  • Crushed pistachios for garnish

Instructions

Prepare the Pistachio Mousse:

  1. Grind the Pistachios: In a food processor or blender, pulse the shelled pistachios until they are finely ground. Set aside.
  2. Whip the Cream: In a large mixing bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form.
  3. Mix Mascarpone and Sugar: In a separate bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. Combine Pistachios and Cream: Gently fold the ground pistachios into the mascarpone mixture, followed by the whipped cream, until fully combined. Set aside.

Prepare the Coffee Mixture:

  1. Brew the Coffee: Brew a strong cup of coffee or espresso and let it cool to room temperature.
  2. Add Liquor (Optional): If using, add the pistachio liqueur to the cooled coffee, stirring to combine.

Assemble the Tiramisu:

  1. Soak the Ladyfingers: Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long as they can become soggy. Arrange the dipped ladyfingers in the bottom of a 9×9-inch or similar-sized serving dish.
  2. Layer the Mousse: Spread half of the pistachio mousse over the soaked ladyfingers, smoothing it into an even layer.
  3. Repeat the Layers: Add another layer of dipped ladyfingers, followed by the remaining pistachio mousse. Smooth the top layer of mousse evenly.

Chill and Serve:

  1. Chill the Tiramisu: Cover the dish with plastic wrap and refrigerate for at least 3.5 hours, or overnight, to allow the flavors to meld and the dessert to firm up.
  2. Garnish and Serve: Before serving, dust the top of the tiramisu with cocoa powder and garnish with crushed pistachios for an extra touch of elegance.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/pistachio-tiramisu/