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Creamy & Delicious Pistachio Tiramisu Recipe

This Pistachio Tiramisu is a luxurious twist on the classic Italian dessert. Layers of espresso-soaked ladyfingers, velvety pistachio mascarpone cream, and a crunchy pistachio topping make every bite an indulgence. The nutty richness of pistachio paste blends beautifully with the smooth mascarpone and bold espresso, creating a dessert that is both elegant and effortless. Perfect for special occasions or whenever you crave a no-bake treat with a gourmet touch!
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Espresso Soak:
  • 250 ml 8.8floz espresso coffee, cold
For the Pistachio Cream:
  • 3 egg whites around 110g/3.9oz
  • 1 pinch salt
  • 5 egg yolks around 90g/3oz
  • 150 g 5oz caster or superfine sugar
  • 200 g 7oz Pisti pistachio paste
  • 1 teaspoon vanilla bean paste
  • 500 g 1.1lbs mascarpone, room temperature
  • 2 tablespoons Amaretto or Marsala, or omit
  • 550 ml 19.4floz thickened or pure cream
For the Layers:
  • 30 savoiardi/sponge fingers/ladyfingers
  • 200 g 7oz Pisti pistachio paste
For Garnish:
  • 120 g 4oz pistachios, toasted and chopped

Method
 

  1. Prepare the Espresso SoakBrew the espresso and let it cool completely. If using Amaretto, mix it into the coffee for an extra depth of flavor.
  2. Make the Pistachio CreamWhisk the egg whites with a pinch of salt until soft peaks form. In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Add the pistachio paste and vanilla bean paste, mixing until smooth. Fold in the mascarpone and Amaretto. In another bowl, whip the thickened cream until soft peaks form, then gently fold it into the pistachio mixture. Finally, fold in the whipped egg whites for an airy texture.
  3. Assemble the TiramisuQuickly dip each ladyfinger into the cooled espresso and arrange a layer in the base of a dish. Spread half of the pistachio cream over the ladyfingers, then drizzle with additional pistachio paste. Repeat with another layer of soaked ladyfingers and the remaining pistachio cream. Smooth the top.
  4. Chill and GarnishCover and refrigerate for at least 6 hours (preferably overnight) to let the flavors develop. Before serving, sprinkle with toasted chopped pistachios for added texture and crunch.

Notes

  • Do not over-soak the ladyfingers; a quick dip in espresso is enough to keep them from becoming soggy.
  • For a stronger pistachio flavor, increase the pistachio paste by 50g.
  • The tiramisu tastes even better after chilling overnight, allowing the flavors to fully meld.
  • Store in the fridge for up to 3 days or freeze for up to 2 months (thaw in the fridge before serving).

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