why make this recipe
This pistachio tiramisu is a fresh twist on a classic dessert. It is creamy, nutty, and easy to prepare. You can make it ahead and serve it at parties or a family meal. It tastes special but uses simple steps.
introduction
Pistachio tiramisu mixes coffee-soaked sponge fingers with a smooth pistachio-mascarpone cream. The pistachio paste adds a sweet, nutty flavor and a pretty green color. Chill it well so the layers set. It is a great dessert for anyone who likes nuts and creamy sweets.
how to make Pistachio Tiramisu
Follow the directions below step by step. Whip the cream until soft peaks form and fold in the mascarpone-pistachio mix gently. Soak the savoiardi quickly in strong coffee so they do not go soggy. Layer the soaked sponge and pistachio cream until you finish with cream. Pipe a little pistachio paste on top and make a feathered pattern with a toothpick. Chill for at least 4 hours or overnight for best texture.
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 (about 9 x 13 inches). Carefully spread some of the pistachio-cream mix on top of the sponge layer. Top with a layer of coffee-soaked sponge fingers, followed by another layer of pistachio cream. Repeat the layers until all sponge fingers are used, ensuring you end with pistachio cream. For decoration, spoon the pistachio paste into a piping bag and pipe lines on top. Use a toothpick to create a feathered pattern. Cover and chill in the fridge for at least 4 hours or ideally overnight. Before serving, remove from the fridge for 20 minutes and sprinkle with chopped pistachios.
how to serve Pistachio Tiramisu
Cut into squares or scoop with a serving spoon. Let each piece sit 10–20 minutes at room temperature so the texture is soft. Serve with extra chopped pistachios on top. A small cup of coffee or espresso goes well with it.
how to store Pistachio Tiramisu
Cover the dish tightly with plastic wrap or a lid. Keep in the fridge for up to 3 days. Do not freeze the tiramisu — freezing will change the cream texture. If you made it a day ahead, take it from the fridge 20 minutes before serving.
tips to make Pistachio Tiramisu
- Whip the cream until soft peaks — do not overbeat.
- Use strong coffee that is cooled before dipping the sponge.
- Dip the savoiardi for only a few seconds so they keep some texture.
- Fold the mascarpone mix gently to keep it light.
- Chill well — longer chilling makes the flavour meld and the layers firm.
variation (if any)
- Add a thin layer of melted dark chocolate between layers for a chocolate-pistachio twist.
- Use almond or hazelnut liqueur in the coffee for more depth.
- For a lighter version, use half the mascarpone and add an extra 100 ml whipped cream.
FAQs
Q: Can I use regular cream instead of double cream?
A: Double cream gives a richer texture. If you use regular cream, the filling may be softer but it still works.
Q: How long should I soak the sponge fingers?
A: Dip each side for 1–3 seconds. They should absorb coffee but not fall apart.
Q: Can I make this without coffee?
A: Yes. Use cooled milk or pistachio milk for a non-coffee version.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free sponge fingers or ladyfingers.
Q: Can I prepare it the same day?
A: You can, but chill for at least 4 hours. Overnight chilling gives the best texture.
Conclusion
If you want another pistachio tiramisu version or more tips, see this detailed recipe: Best Pistachio Tiramisu Recipe – Creamy Italian Dessert.
Print
Pistachio Tiramisu
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, nutty twist on the classic tiramisu, featuring coffee-soaked sponge fingers and a smooth pistachio-mascarpone cream.
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 soft peaks form.
- 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 1-3 seconds on each side.
- Place a layer of coffee-soaked sponge fingers in a medium-sized dish (about 9 x 13 inches).
- Spread some of the pistachio-cream mix over the sponge layer.
- Repeat the layers until all sponge fingers are used, ensuring the last layer is pistachio cream.
- Pipe lines of pistachio paste on top and create a feathered pattern with a toothpick.
- Cover and chill in the fridge for at least 4 hours or ideally overnight.
- Before serving, let sit for 20 minutes at room temperature and sprinkle with chopped pistachios.
Notes
Whip the cream to soft peaks and avoid overbeating. Use cooled strong coffee for dipping and avoid soaking the sponge too long.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: pistachio, tiramisu, dessert, creamy, Italian dessert, no bake