Name: Pistachio Tiramisu Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian
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)

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Introduction

Pistachio Tiramisu is a delightful twist on the classic Italian dessert, combining the nutty richness of pistachio with creamy mascarpone and bold coffee flavors. This elegant treat is perfect for impressing guests or enjoying a special homemade indulgence.

The image shows a square piece of creamy, light green cake with three visible layers: a moist cake base at the bottom, a thick middle layer of pale green cream, and a smooth top layer with green swirled patterns. The cake slice is decorated with chopped pistachios along the edges and scattered on top. The piece sits on a plain white plate, with a metal fork beside it smeared with some cream. In the top left corner, part of the remaining cake is visible in a white rectangular dish, with the same green swirled decoration and pistachio edging. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large mixing bowl, whisk the cream and icing sugar until soft peaks form. Beat together the mascarpone and pistachio cream, then gently fold this mixture into the whipped cream until just combined.
Step 2: Pour the coffee into a shallow dish. Dip each sponge finger for a couple of seconds on each side, allowing them to soak up the coffee flavor without becoming too soggy. Arrange an even layer of the soaked sponge fingers across the base of a medium-sized dish (approximately 9 x 13 inches).
Step 3: Carefully spread a layer of the pistachio-cream mixture over the sponge fingers. Repeat by adding another layer of coffee-soaked sponge fingers, then another pistachio cream layer. Continue layering until all the sponge fingers are used, finishing with a layer of pistachio cream.
Step 4: To decorate, spoon the extra pistachio paste into a disposable piping bag or sandwich bag, snip a small hole at the tip, and pipe lines over the top layer. Use a toothpick to drag through the lines in the opposite direction, creating a feathered pattern. Cover the dish and chill in the fridge for at least 4 hours, preferably overnight.
Step 5: Remove the tiramisu from the fridge about 20 minutes before serving. Sprinkle with chopped pistachios for added texture and flavor, then enjoy!

Tips & Variations

For a caffeine-free version, use decaffeinated coffee or replace coffee with a strong brewed rooibos tea.
If pistachio cream is unavailable, blend roasted pistachios with a little honey and a touch of cream to make a homemade substitute.
To add extra flavor, sprinkle a teaspoon of orange zest into the pistachio cream mixture.
Use a clear glass dish for visually appealing layers that highlight the green pistachio cream.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It’s best enjoyed chilled, so reheat is not recommended. If needed, let it sit at room temperature for about 20 minutes before serving to soften slightly.

How to Serve

A rectangular white ceramic dish holds a creamy light green dessert layer evenly spread as the base. On top, there are neat diagonal lines of a darker green sauce, carefully brushed to form a feathered pattern. Chopped pistachios, with their light purple and green bits, are sprinkled thickly around the edges of the dessert, adding texture and color contrast. The dish sits on a white marbled surface next to a soft off-white cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pistachio Tiramisu ahead of time?

Yes, making it the day before allows the flavors to meld beautifully. Just be sure to cover and refrigerate it to keep it fresh.

What can I use instead of savoiardi sponge fingers?

If you can’t find savoiardi, ladyfinger biscuits or sponge cake slices can be used as alternatives. Just make sure to soak them briefly in coffee to avoid sogginess.