Pistachio Tiramisu
This twist on the classic Tiramisu recipe stays true to its roots while introducing a vibrant pistachio flair. The secret lies in the pistachio paste blended into the creamy mascarpone layer—be sure to pick a high-quality pistachio paste for the best flavor.
To elevate the experience, swap the traditional cocoa dusting with a sprinkle of coarsely ground pistachios. Not only does this add a rich nuttiness, but it also brings a delightful crunch and a pop of green that’s as stunning as it is delicious!
While preparing this Tiramisu, I decided at the last moment to dip the ladyfingers in decaffeinated coffee, making it a more kid-friendly treat. It turned out great: layers of ladyfingers dipped in decaffeinated coffee and mascarpone and pistachio cream.
If you’re a pistachio fan, you’ll absolutely love this version of Tiramisu. It’s quick and easy to prepare and will be impress everyone at the table 😊
Pistachio Tiramisu
Ingredients
- 32-36 ladyfingers
- 300 ml coffee I add two scoops of ground coffee to 300 ml water
- 4 yolks
- 150 g white sugar
- 750 g mascarpone
- 50-60 g pistachio paste (no sugar)
- 30 g pistachios peeled, roasted and salted
Instructions
- Brew the coffee and leave it to cool.
- Separate the egg yolks from the whites and place in a heatproof bowl with the sugar. Create a steam bath by placing the bowl over a pan filled with water, ensuring it doesn't touch the water. Cook over medium heat, stirring constantly with a whisk.
- Cook until you get a creamy, light and airy mixture and the sugar has melted.
- Leave the yolk cream to reduce to room temperature.
- Using a mixer, fold the mascarpone cream cheese into the yolk cream, spoon by spoon! You will get a very smooth cream.
- Finally, add the pistachio paste to the cream. Mix until smooth!
- Dip the ladyfingers in coffee and place them in a tray/pan, leaving no space between them. Spread half the mascarpone and pistachio cream over the top. Layer coffee-dipped ladyfingers over the top and spread the other half of the cream over it.
- Cover the pan with plastic wrap and refrigerate for at least five hours.
- Just before serving, sprinkle a generous layer of coarsely chopped pistachios on top and slice with a thin-bladed knife. Enjoy!
Notes
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