Pistachio Tiramisu
Pistachio Tiramisu is a delightful twist on the classic Italian dessert, blending the smooth, creamy layers of mascarpone with the rich crunch of pistachios. It’s soft, silky, and nutty all…
By Elizabeth
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Reading time: 6 min
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Pistachio Tiramisu is a delightful twist on the classic Italian dessert, blending the smooth, creamy layers of mascarpone with the rich crunch of pistachios. It’s soft, silky, and nutty all at once, offering a fresh change for those who love a little extra texture and flavor in their sweet treats.
I love making this when I want something a bit special but still familiar. The pistachios add such a lovely touch—both in taste and in appearance—that it feels like you’re enjoying a dessert that’s unique and comforting. Plus, the balance between the creamy filling and the subtle nutty notes never fails to impress my friends and family.
I like to serve this tiramisu chilled, straight from the fridge, so the flavors have time to meld together perfectly. A sprinkle of chopped pistachios on top adds a nice crunch right before serving, which always gets a few “mmm” sounds around the table. It’s a fun way to surprise people who think they know tiramisu inside and out!
Key Ingredients & Substitutions
Pistachios: Fresh shelled pistachios bring that wonderful nutty flavor and texture. If you can’t find them, you can use pistachio paste or finely chopped almonds for a different but still nice taste.
Mascarpone cheese: This is what makes tiramisu creamy and smooth. If you can’t find mascarpone, cream cheese mixed with a little heavy cream works as a substitute, but the flavor will be slightly different.
Ladyfinger biscuits: These soak up the liquid without falling apart. If unavailable, sponge cake strips or pound cake can be used, but soak lightly to avoid sogginess.
Pistachio syrup or liqueur: Adds flavor to the ladyfingers. If you don’t have pistachio syrup, use simple syrup, coffee, or amaretto liqueur as a tasty alternative.
How Do I Make the Perfect Pistachio Cream for Tiramisu?
The pistachio cream is the heart of this tiramisu. It combines the richness of mascarpone with the nutty flavor of pistachios, folded with whipped cream for lightness.
- Start by whisking egg yolks and sugar over simmering water until thick and pale—this cooks the eggs safely and creates a silky base.
- Let that cool before gently folding in mascarpone to avoid curdling.
- Whip heavy cream with a bit of sugar and vanilla until soft peaks form, then fold it into the mascarpone mixture for fluffiness.
- Finally, stir in finely ground pistachios evenly so every bite has that rich pistachio taste.
Take time with each folding step to keep the cream light and smooth. This care makes a big difference in your final dessert’s texture. Chill well to let flavors blend beautifully before serving.
Equipment You’ll Need
- Mixing bowls – you’ll need a few to keep ingredients separate and mix creams smoothly.
- Electric mixer or whisk – makes whipping cream and beating eggs easier and faster.
- Food processor or blender – perfect for grinding pistachios finely and evenly.
- Heatproof bowl – for whisking egg yolks over simmering water safely.
- Serving dish or individual glasses – to layer your tiramisu attractively for chilling and serving.
- Spatula – ideal for folding ingredients gently without deflating whipped cream.
Flavor Variations & Add-Ins
- Swap pistachios for almonds or hazelnuts if you want a different nutty crunch but still keep that rich texture.
- Add a splash of orange liqueur or zest for a light citrus note that pairs well with creamy mascarpone.
- Mix in some finely chopped dark chocolate or chocolate chips to add a bit of bittersweet texture contrast.
- Use rose water or a few drops of vanilla extract in the cream for a floral or classic sweetness.
How to Make Pistachio Tiramisu
Ingredients You’ll Need:
For the Pistachio Cream:
- 1 cup shelled pistachios, finely ground (plus extra chopped for garnish)
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese, softened
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Assembly:
- 24 ladyfinger biscuits (savoiardi)
- 1/2 cup pistachio syrup or pistachio-flavored liqueur (optional, for soaking)
- Powdered sugar, for dusting (optional)
Time Needed
This Pistachio Tiramisu takes about 30 minutes to prepare. You’ll also need at least 4 hours—or preferably overnight—to chill it nicely in the fridge so all those creamy layers can set and the flavors blend beautifully.
Step-by-Step Instructions:
1. Make the Pistachio Cream:
Start by grinding the pistachios finely in a food processor or blender. Set aside some chopped pistachios for a crunchy topping later.
Next, whisk together the egg yolks and half of the sugar in a heatproof bowl. Place this bowl over simmering water (double boiler) and whisk constantly for about 5-7 minutes, until the mixture thickens and turns pale. Remove the bowl from heat and let it cool a bit.
In a separate bowl, whip the heavy cream with the remaining sugar and vanilla until soft peaks form. Carefully fold the mascarpone cheese into the cooled egg yolk mixture until smooth, then gently fold in the whipped cream and ground pistachios to create a smooth pistachio cream.
2. Prepare the Ladyfingers:
Briefly dip each ladyfinger into the pistachio syrup or liqueur. Be careful not to soak them too long; they should be moist but not soggy.
3. Assemble the Tiramisu:
Spread half of the soaked ladyfingers evenly in your serving dish or individual glasses. Layer half of the pistachio cream over the ladyfingers. Repeat the layers with the remaining ladyfingers and pistachio cream.
Smooth the top layer and generously sprinkle with the chopped pistachios reserved for garnish.
4. Chill and Serve:
Cover the tiramisu and refrigerate for at least 4 hours, or overnight for the best flavor and texture. Before serving, you can dust the top lightly with powdered sugar if you like. Serve cold and enjoy your luscious Pistachio Tiramisu!
Can I Use Pre-Ground Pistachios for the Cream?
Yes, you can use pre-ground pistachios, but make sure they’re finely ground without added salt or oils to keep the texture smooth and the flavor balanced.
What’s the Best Way to Store Leftover Pistachio Tiramisu?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture and fresh nutty flavor.
Can I Make Pistachio Tiramisu Without Raw Eggs?
Yes! You can use pasteurized egg yolks or substitute with whipped cream and mascarpone mixtures for a safer, no-raw-egg version. Just expect a slightly different texture.
How Long Should I Soak the Ladyfingers?
Dip each ladyfinger quickly—about 1-2 seconds—in the pistachio syrup or liqueur. Avoid soaking too long to prevent soggy layers in your tiramisu.