Pistachio Tiramisu

Holy moly, this Pistachio Tiramisu is going to knock your socks off! This twist on a classic Italian dessert has creamy layers of pistachio cream mixture that is so damn good I could eat the whole bowl. Soak the ladyfingers in coffee, and top this baby with white chocolate and crumbled pistachios. I am drooling just thinking about this dessert because it’s so good, and so impressive when serving it to a group.

Why You’ll Love Pistachio Tiramisu

• Easy: Tiramisu is easy to make. It seems like it would be complicated because of how good it tastes and how impressive it looks, but it actually is so easy to prep, and then you just let it sit!
• Delicious: There is no better combination than the coffee, the creamy layers, and the crunch and saltiness of the pistachios and pistachio cream.
• Impressive: Serve this Tiramisu at your next dinner party or family dinner. Everyone will be impressed!

Ingredients

Ladyfingers – Ladyfingers are delicate, dry sponge cakes, shaped like fingers. They are key to a Tiramisu because the texture soaks up the liquids, making it a great base for the creamy layers.

Coffee – Freshly brew coffee, espresso, or use cold brew. You don’t need to use the best coffee ever, you just need coffee to soak into the cookies for the perfect coffee-filled dessert.

Pistachio Cream – Pistachio cream is exactly how it sounds. It’s creamy pistachio goodness. Think peanut butter, but with pistachios. It’s to die for!

How to Make Pistachio Tiramisu

1. Using a hand mixer with a large bowl or stand mixer fitted with a whisk attachment, whip the whipping cream until stiff peaks form. Set aside in a different bowl.
2. In the stand mixer bowl or same bowl as the whipped cream was whipped in, whip on medium speed the mascarpone, sugar, pistachio cream and vanilla extract until fully combined – this could take 4-5 minutes.
3. Use a spatula to gently fold the whipped cream into the mascarpone-pistachio cream mixture – add the whipped cream in two additions, folding it in with a spatula so that the whipped cream doesn’t collapse. Set aside.
4. Add cooled brewed espresso to a low bowl and stir in the almond extract.
5. Dip the lady fingers into the cold espresso (a quick dip to get both sides – no more than 1 second per side) and lay them in a single layer on the bottom of a 9×13 inch pan.
6. Spread half of the mascarpone mixture over the layer of ladyfingers, then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top.
7. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
8. When ready to serve, shave white chocolate finely over top of the tiramisu and then sprinkle over the 1/2 cup chopped or whole pistachios. Cut 12 pieces for serving.

 Tips and Tricks

• Pistachio Cream: Use high-quality pistachio cream. This is key for a vibrant color and intense pistachio flavor. Look for 1one without added sugars or oils for the purest taste.
• Infuse the Soaking Liquid: Add pistachio liqueur (like Disaronno) to the coffee used to soak the ladyfingers.
• Use Cold Mascarpone: Ensure your mascarpone cheese is cold before whipping for a smoother, firmer cream.
• Chill Thoroughly: Allow the tiramisu to chill in the refrigerator for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly.

Substitutions

• Ladyfingers: If you can’t find ladyfingers, use sponge cake, biscotti, or another dry cookie.
• Mascarpone Cheese: Mascarpone is the best option, but you can swap for cream cheese, ricotta, or heavy cream.
• Coffee: Use coffee (decaf or regular), espresso, or you can get crazy and soak in a strong tea, liquor, or even hot chocolate.

Best served with

• Fresh Fruit Salad
• No Churn Vanilla Ice Cream
• Pistachio Ice Cream

How to Store Leftovers

Store leftovers in your fridge for up to 3 days. You can also freeze any leftovers for an easy dessert you can pull out of the freezer and thaw.

Common Questions