Pistachio Tiramisu Recipe
A decadent Pistachio Tiramisu that puts a nutty twist on the classic Italian dessert. Layers of coffee-soaked savoiardi sponge fingers are enveloped in a luscious mixture of mascarpone and pistachio cream, whipped together with double cream and icing sugar. Finished with a decorative piped pistachio paste and sprinkled chopped pistachios, this no-bake tiramisu is best chilled overnight for enhanced flavor and creamy texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Coffee Layer
- 100 ml strong coffee
- 200 g savoiardi sponge fingers
For the Pistachio Cream
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio cream (plus extra to decorate)
For Decoration
- Chopped pistachios (to decorate)
Instructions
- Whip the Cream and Prepare Pistachio Mixture: In a large mixing bowl, whisk the double cream and icing sugar together until soft peaks form. In a separate bowl, beat the mascarpone and pistachio cream until smooth. Gently fold the mascarpone mixture into the whipped cream until just combined, taking care not to deflate the whipped cream.
- Soak the Sponge Fingers: Pour the strong coffee into a shallow dish. Quickly dip each savoiardi sponge finger into the coffee for a couple of seconds on each side, allowing them to absorb the coffee flavor without becoming soggy. Arrange an even layer of the soaked sponge fingers across the base of a medium-sized dish, approximately 9 x 13 inches.
- Assemble the Layers: Carefully spread a portion of the pistachio cream mixture over the sponge finger layer. Add another layer of coffee-soaked savoiardi on top, followed by more pistachio cream mixture. Repeat layering until all sponge fingers are used, finishing with a layer of pistachio cream. The total layers may vary depending on dish size and shape.
- Decorate the Tiramisu: Spoon extra pistachio cream into a disposable piping bag or sandwich bag and snip a small tip off the end. Pipe lines of pistachio cream over the top layer. Using a toothpick, drag through the piped lines in alternating directions to create a feathery pattern. Cover the assembled tiramisu with cling film.
- Chill and Serve: Refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set. Before serving, remove from the fridge 20 minutes in advance to reach a pleasant texture. Sprinkle chopped pistachios over the top for added crunch and garnish. Serve chilled and enjoy.
Notes
- Use strong, freshly brewed coffee for the best flavor infusion.
- Do not soak the sponge fingers too long to prevent them from becoming overly soggy and collapsing.
- The dessert benefits from chilling overnight to enhance texture and flavor meld.
- For a nut-free variation, omit the pistachio cream and use classic mascarpone mixture.
- If desired, you can substitute the icing sugar with powdered sugar or adjust sweetness to taste.
Keywords: Pistachio Tiramisu, Italian dessert, no-bake tiramisu, pistachio cream dessert, coffee soaked sponge fingers, mascarpone pistachio cream
Find it online: https://tastewithamy.com/pistachio-tiramisu-recipe/
