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Pistachio Tiramisu

A delicious twist on classic tiramisu, this Pistachio Tiramisu features layers of espresso-soaked ladyfingers and fluffy pistachio mascarpone cream, making it a stunning no-bake dessert perfect for any occasion.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 6 hours 45 minutes
Servings: 9 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cream
  • 1 cup Shelled pistachios, plus extra for garnish Toast before using for better flavor.
  • 1 cup Heavy whipping cream, cold Keep cold for best whipping results.
  • 3/4 cup Granulated sugar, divided Use half for egg yolk mixture.
  • 4 large Egg yolks Safety precautions for tempered eggs.
  • 1/2 cup Pistachio butter or pistachio cream Sweetened or unsweetened works.
  • 16 ounces Mascarpone cheese, softened Warm slightly before mixing.
  • 1/2 teaspoon Almond extract Optionally increase for a bolder flavor.
For the Layering
  • 24 cookies Ladyfinger cookies (savoiardi) Quickly dip in espresso.
  • 1 1/2 cups Cold brewed espresso or strong coffee Can substitute with strong brewed coffee.

Method
 

Preparation
  1. Step 1: Toast the pistachios on a baking sheet at 350°F for 7 to 10 minutes, shaking halfway through.
  2. Step 2: Whip the cold heavy cream with a quarter cup of sugar until stiff peaks form.
  3. Step 3: Set up a double boiler and whisk egg yolks with the remaining sugar until the mixture reaches 160°F, about 7 to 10 minutes.
  4. Step 4: Beat the tempered egg yolks until thick and pale.
  5. Step 5: Fold in the pistachio butter and mascarpone until smooth. Avoid overmixing.
  6. Step 6: Carefully fold the whipped cream into the pistachio mascarpone mixture.
Assembly and Chilling
  1. Step 7: Dip each ladyfinger quickly in the espresso, then arrange them in an 8x8 baking dish.
  2. Step 8: Spread half of the pistachio mascarpone cream over the ladyfingers, then sprinkle with half of the chopped pistachios. Repeat the layering.
  3. Step 9: Cover tightly and chill for at least 6 hours, ideally overnight.
Serving
  1. Just before serving, sprinkle the remaining toasted pistachios over the top and serve cold.

Notes

For best results, chill overnight and give just a quick dip to ladyfingers to avoid mushiness. Warm mascarpone slightly before use, and toast pistachios right before using.