Pistachio Tiramisu Recipe | Italian Dessert Idea with Mascarpone and Pistachios
"Pistachio tiramisu is a creamy, nutty twist on the classic Italian dessert. With layers of mascarpone cream, coffee-soaked ladyfingers, and crushed pistachios, it’s the perfect recipe for holidays, dinner parties, or indulgent moments."
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Baking dish or trifle glasses
- Piping bag (optional, for neat layers)
- Refrigerator for chilling
Ingredients
- 1 cup pistachio cream or spread
- 1 cup mascarpone cheese
- 4 large eggs (separated)
- ½ cup sugar
- 1 package ladyfingers (Savoiardi)
- 1 cup strong espresso (cooled)
- 2 tbsp milk (to loosen pistachio cream if needed)
- ½ cup chopped pistachios (for garnish)
- Cocoa powder or white chocolate shavings (optional garnish)
Instructions
- Prepare Pistachio Cream: If thick, loosen pistachio spread with milk until smooth.
- Whip Mascarpone Base: Beat egg yolks with sugar until pale. Add mascarpone and pistachio cream, mixing until creamy.
- Fold in Egg Whites: Whip egg whites to stiff peaks and gently fold into mascarpone mixture for lightness.
- Dip Ladyfingers: Quickly dip ladyfingers into cooled espresso, avoiding sogginess.
- Layer Dessert: In a dish or glasses, arrange a layer of dipped ladyfingers, then spread pistachio mascarpone cream. Repeat layers until filled.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
- Serve: Garnish with chopped pistachios, cocoa powder, or white chocolate shavings before serving.
Notes
- Variations: Try chocolate-pistachio, coconut-pistachio, or vegan cashew cream versions.
- Storage: Refrigerate up to 3 days; freeze portions for 2 months.
- Serving: Best enjoyed chilled, paired with espresso or dessert wine.
- Common Mistakes: Prevent soggy ladyfingers by dipping quickly, loosen pistachio cream with milk if too thick, and fold egg whites gently to avoid grainy texture.