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Pistachio tiramisu takes the beloved Italian favorite and gives it a fresh spin with a nutty punch of pistachios in every sweet bite. You won’t need your oven for this one. Soak ladyfingers in coffee, then layer them with a creamy mix of mascarpone and pistachio spread for a taste that’s totally its own thing. The bold green color is show-stopping even before you dig in. Each spoonful packs smoothness, nuttiness, and a hint of coffee all at once—it’s a treat that really hits all the right notes.
I whipped up this pistachio tiramisu for my buddy’s birthday last spring, and people went wild for it. Even folks who swore they didn’t like tiramisu ended up grabbing seconds. Pistachio adds this grown-up twist that takes things way up a notch. That soft filling and those soaked ladyfingers team up for a feel-good bite no one forgets.
Irresistible Ingredients
- Finely chopped pistachios (50g): For that eye-catching look and a bit of crunch to finish things off.
- Strongly brewed coffee (250ml): Sets up that bold flavor everyone craves.
- Ladyfingers (200g): These little biscuits soak up the coffee just right and hold your layers together.
- Rum, Kahlua, or brandy (2 tbsp): Totally your call—add if you want a little pizzazz and depth.
- Almond or pistachio extract (½ tsp): Really makes the nutty vibe pop.
- Vanilla extract (1 tsp): Brings out the pistachio flavor even more.
- Pistachio cream or paste (3 tbsp): Packs the whole dessert with that signature pistachio taste.
- Granulated sugar (100g): Sweetens and helps the filling set up just right.
- Large eggs (3): Give the cream body and a rich golden color—local eggs work best if you find them.
- Mascarpone cheese (250g): Super creamy and smooth, it’s the dream base for every bite.
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Dreamy Pistachio Cream Prep
- Meld It All Gently
- Scoop in mascarpone, pistachio cream, vanilla, almond extract, and any booze you’re keen on, then fold together soft and slow.
- Egg Whites Get Whipped
- Beat your egg whites in a clean bowl until stiff—don’t go past that or they’ll break down.
- Mix Together With Care
- Fold your whipped whites into the mascarpone blend little by little, being gentle the whole way.
- Heat It Up the Safe Way
- Set your bowl above a pot of simmering water, whisk nonstop till the temp hits 160°F, then pull it off the heat.
- Egg Yolks and Sugar
- Separate eggs, making sure the whites stay yolk-free. Whisk sugar into yolks till they turn pale and thick.
I’ve got a soft spot for pistachios. There’s a light sweetness and a kind of earthy note that seriously takes treats up a level from ho-hum to wow.
Smooth Coffee Dip Trick
- Ready the Layers the Smart Way
- Line your ladyfingers up snug in the dish after dipping.
- Dunk the Right Way
- Give each ladyfinger just a quick dunk so they stay a little firm in the middle.
- Get Creative With the Order
- Start with the sugar side down, then for the next row, place the sugar side up for better soak.
- Add More Flavor
- Stir in some booze like rum or Kahlua to the coffee if you’re into it.
- Make Strong Coffee
- Use nice bold coffee or espresso, and let it chill before you use it.
Easy Layering Approach
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- Final Toppers
- Sprinkle those chopped pistachios on top right before serving for texture and looks.
- Chill Out
- Pop it in the fridge for at least four hours or overnight, so everything sets and tastes even better.
- Layer Up Again
- Lay down your second layer the same way as your first one.
- Start That First Layer
- Cover the base layer of ladyfingers with half the pistachio cream—it’s okay if things get messy.
- Pick Out Your Pan
- Go for a 9x9 glass dish so your beautiful layers show through.
Frequently Asked Questions
- → Can I make Pistachio Tiramisu in advance?
- You sure can! It actually tastes better when it sits for at least 4 hours in the fridge and up to a full day, so go ahead and prep it way before serving.
- → Where can I find pistachio paste?
- Check specialty markets, bigger grocery stores, or order online. You can even blitz roasted unsalted pistachios with some sugar and oil in a food processor to make it yourself.
- → Is there a non-alcoholic version of this recipe?
- Definitely. Just skip the rum in the coffee part – you’ll still get plenty of flavor without it.
- → Can I freeze leftover Pistachio Tiramisu?
- Yep! Wrap it snug in both plastic and foil, pop it in the freezer for up to 3 months, and let it thaw overnight in the fridge.
- → Are there any substitutes for mascarpone cheese?
- If you can’t get mascarpone, mix 8 ounces of cream cheese with a quarter-cup cream and 2 tablespoons of sour cream. It’ll give you almost the same texture and taste.