introduction
Pistachio Tiramisu is a creamy, nutty twist on the classic Italian dessert. It is soft, rich, and has a clear pistachio flavour. If you like simple desserts with big taste, this is a good one to try. For another coffee and chocolate take, see chocolate coffee tiramisu whoopie pies.
why make this recipe
Make this recipe when you want an easy but elegant dessert. It needs no oven and you can make it a day ahead. The pistachio paste gives a fresh, nutty taste that many people love. If you enjoy pistachio in other dishes, also check this pistachio pesto pasta with burrata for another idea.
how to make Pistachio Tiramisu
Ingredients :
100 ml strong coffee, 200 g savoiardi sponge fingers, 300 ml double cream, 75 g icing sugar, 250 g mascarpone, 100 g pistachio cream (plus extra to decorate), Chopped pistachios (to decorate)
Directions :
In a large mixing bowl, whisk the cream and icing sugar until you have soft peaks. Beat together the mascarpone and pistachio cream then fold into the whipped cream until just combined., Pour the coffee into a shallow dish and dip the sponge fingers in it for a couple of seconds on each side, allowing them just enough time to soak up the coffee flavour. Place in an even layer across the base of a medium-sized dish – ours was 9 x 13inch roughly., Carefully spread some of the pistachio-cream mix on top of the sponge layer. Top with a layer of coffee-soaked sponge fingers, before adding another layer of pistachio cream. Repeat until you have used all the sponge fingers, ensuring you end with the pistachio cream – the number of layers will depend on the size and shape of your dish., Finish by decorating. Spoon the pistachio paste into a disposable piping bag or sandwich bag, snipping a little off the end and piping lines on top. Using a toothpick, drag through the lines in the opposite direction to create a pretty feathered pattern. Cover and chill in the fridge for at least 4 hours, ideally overnight., Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios. Enjoy!
how to serve Pistachio Tiramisu
Cut the tiramisu into squares and place on plates. Let it sit 20 minutes at room temperature before serving so the cream softens. Add extra chopped pistachios on top for crunch. Serve with a small cup of coffee or a light dessert wine.
how to store Pistachio Tiramisu
Cover the dish with plastic wrap and keep in the fridge for up to 3 days. Do not leave it out for long at room temperature. You can freeze portions in airtight containers for up to 1 month; thaw in the fridge before serving.
tips to make Pistachio Tiramisu
- Use cold cream and chill your bowl for easier whipping.
- Dip the sponge fingers quickly so they do not become too soggy.
- Fold the mascarpone mix gently to keep it light.
- Make it the day before to let the flavors meld.
- For more ideas on coffee dessert twists see this coffee-chocolate recipe.
variation (if any)
- Use white chocolate shavings on top for extra sweetness.
- Swap pistachio cream for almond paste for a different nut flavour.
- Add a splash of liqueur (like amaretto) to the coffee for adults.
FAQs
Q: Can I use instant coffee instead of strong coffee?
A: Yes. Dissolve instant coffee in hot water to make a strong coffee and let it cool.
Q: Can I make this without mascarpone?
A: You can try cream cheese, but the texture and taste will change. Mascarpone gives the classic creaminess.
Q: How long should I chill the tiramisu?
A: Chill at least 4 hours. Overnight is best for full flavor and firm texture.
Q: Can I make this nut-free?
A: This recipe is pistachio-based, so it is not suitable for nut-free diets. You could use a different flavored cream instead.
Conclusion
For a tested pistachio tiramisu method and more tips, see the Best Pistachio Tiramisu Recipe – Creamy Italian Dessert.
PrintPistachio Tiramisu
A creamy, nutty twist on the classic Italian dessert, Pistachio Tiramisu is rich in flavor and perfect for those who enjoy simple yet elegant sweets.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 100 ml strong coffee
- 200 g savoiardi sponge fingers
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio cream (plus extra to decorate)
- Chopped pistachios (to decorate)
Instructions
- In a large mixing bowl, whisk the cream and icing sugar until you have soft peaks.
- Beat together the mascarpone and pistachio cream, then fold into the whipped cream until just combined.
- Pour the coffee into a shallow dish and dip the sponge fingers in it for a couple of seconds on each side.
- Place the soaked sponge fingers in an even layer across the base of a medium-sized dish.
- Spread some of the pistachio-cream mix on top of the sponge layer.
- Top with another layer of coffee-soaked sponge fingers followed by more pistachio cream.
- Repeat layering until all sponge fingers are used, ensuring the last layer is pistachio cream.
- Decorate with pistachio paste and create a feathered pattern with a toothpick.
- Cover and chill in the fridge for at least 4 hours or ideally overnight.
- Remove from the fridge 20 minutes before serving, sprinkle with chopped pistachios, and enjoy!
Notes
Serve with a small cup of coffee or a light dessert wine. For best taste, make it the day before to let the flavors meld.
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Pistachio, Tiramisu, Dessert, Italian Dessert, No-Bake Dessert