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Pistachio Tiramisu Recipe

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4.5 from 61 reviews

Delight in this Decadent Pistachio Tiramisu, a luxurious twist on the classic Italian dessert. Featuring layers of espresso-soaked ladyfingers and a creamy pistachio mascarpone filling, finished with cocoa powder, crushed pistachios, and optional white chocolate shavings for added texture and flavor. This no-bake treat offers effortless indulgence with a unique nutty flair, perfect for impressing guests or treating yourself.

Ingredients

Cream Layer

  • 1 cup Heavy Cream, whipped until stiff peaks form
  • 8 oz Mascarpone Cheese (can substitute full-fat cream cheese)
  • 1/2 cup Powdered Sugar (sugar substitute possible for sugar-free)
  • 1 tsp Vanilla Extract (optional)
  • 1 cup Pistachios, finely ground

Coffee Layer

  • 1 cup Brewed Espresso or Strong Coffee, cooled
  • 1/4 cup Coffee Liqueur (optional, amaretto or pistachio liqueur can be used)

Assembly

  • 24 pcs Ladyfinger Cookies (Savoiardi) or sponge cake substitute
  • 1 tbsp Unsweetened Cocoa Powder, for dusting

Garnish

  • 1/2 cup Crushed Pistachios
  • 1/4 cup White Chocolate Shavings (optional)

Instructions

  1. Whip Cream: Whip the cold heavy cream in a mixing bowl using a whisk or electric mixer until stiff peaks form. Set aside to keep chilled.
  2. Prepare Pistachio Cream: In a separate bowl, combine mascarpone cheese, powdered sugar, vanilla extract (if using), and finely ground pistachios. Beat the mixture until smooth and creamy.
  3. Fold Cream: Gently fold the whipped heavy cream into the mascarpone-pistachio mixture ensuring not to deflate the cream. Chill this pistachio cream for about 15 minutes to let the flavors meld.
  4. Mix Coffee: In a shallow dish, combine the brewed espresso or strong coffee with the optional coffee liqueur. Ensure the coffee is cooled before use to prevent soggy ladyfingers.
  5. Soak Ladyfingers: Quickly dip each ladyfinger into the espresso mixture, just enough to soak without becoming overly soggy, then place them in a single layer in a serving dish.
  6. First Layer: Spread half of the chilled pistachio cream evenly over the ladyfingers layer in the serving dish.
  7. Second Layer: Repeat the soaking process with remaining ladyfingers and arrange them over the cream layer, then spread the remaining pistachio cream on top.
  8. Decorate: Dust the surface with unsweetened cocoa powder. Sprinkle crushed pistachios and white chocolate shavings for an added decorative and crunchy finish.
  9. Chill: Cover the tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, ideally overnight, to allow the dessert to set and the flavors to develop before serving.

Notes

  • Ensure the espresso or coffee is fully cooled before dipping ladyfingers to maintain optimal texture.
  • For a sugar-free version, consider using a powdered sugar substitute suitable for baking.
  • Mascarpone cheese can be substituted with full-fat cream cheese, but mascarpone provides the authentic creamy texture.
  • Ladyfinger cookies can be replaced with sponge cake if desired.
  • Optional coffee liqueur adds a boozy depth but can be omitted for a non-alcoholic dessert.
  • Whipped cream should be folded gently to keep the mixture light and airy.

Find it online: https://hotsavors.com/pistachio-tiramisu-recipe/