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Pistachio Tiramisu Recipe

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★★★★★

4.6 from 80 reviews

This Pistachio Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of coffee-soaked ladyfingers and a rich pistachio mascarpone cream. Enhanced with pistachio paste and roasted pistachios, it offers a nutty and creamy flavor profile that pairs perfectly with the bold espresso. Prepared without baking, this no-cook dessert requires chilling to set, making it an elegant and easy-to-assemble treat for any occasion.

Ingredients

Scale

For the Coffee Syrup

  • 1/2 cup hot strong coffee or espresso
  • 1 tbsp granulated sugar
  • 2 tbsp liqueur (such as Marsala, Amaretto, or coffee liqueur)

For the Pistachio Mascarpone Cream

  • 3/4 cup heavy whipping cream
  • 3 tbsp confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 4 oz mascarpone cheese
  • 1/4 cup pistachio paste

Other Ingredients

  • 12 ladyfingers
  • Roasted pistachios, chopped (for garnish)

Instructions

  1. Prepare the Coffee Syrup: In a small bowl, combine the hot strong coffee or espresso with the granulated sugar. Stir until the sugar is completely dissolved. Allow the mixture to cool fully to room temperature.
  2. Add Liqueur: Once the coffee mixture is cool, stir in the liqueur of your choice to infuse additional flavor. Set the syrup aside for dipping the ladyfingers later.
  3. Make the Pistachio Mascarpone Cream: In a large mixing bowl, use a handheld mixer or stand mixer fitted with a whisk attachment to beat the heavy whipping cream, confectioners’ sugar, and vanilla extract on high speed until stiff peaks form, indicating the cream is whipped perfectly.
  4. Incorporate Mascarpone and Pistachio Paste: Lower the mixer speed and add mascarpone cheese and pistachio paste to the whipped cream. Beat slowly until the ingredients are thoroughly combined and smooth. Place the mixture in the refrigerator to chill until assembly.
  5. Dip Ladyfingers: One at a time, gently dip both sides of each ladyfinger into the prepared coffee syrup, ensuring they are soaked but not soggy, then arrange them in a single layer on the bottom of a 7.5×5-inch (19×12 cm) rectangular dish.
  6. First Layer of Cream: Pipe or spread half of the chilled pistachio mascarpone cream evenly over the ladyfingers to create the first creamy layer.
  7. Repeat the Layers: Dip the remaining ladyfingers into the coffee syrup individually and place them on top of the cream layer. Then, pipe or spread the remaining pistachio mascarpone cream over the second layer of ladyfingers.
  8. Chill the Tiramisu: Cover the dish with plastic wrap and refrigerate the tiramisu for at least 6 hours or overnight to allow the flavors to meld and the dessert to set properly.
  9. Garnish and Serve: Just before serving, sprinkle the top generously with chopped roasted pistachios for added crunch and visual appeal. Slice and enjoy this luscious pistachio tiramisu.

Notes

  • Ensure the coffee syrup is fully cooled before dipping the ladyfingers to prevent them from becoming too soggy.
  • For a non-alcoholic version, omit the liqueur or substitute with coffee-flavored syrup.
  • The pistachio paste can be found at specialty stores or online; alternatively, make your own by blending roasted pistachios with a small amount of neutral oil.
  • Use chilled heavy cream for better whipping results.
  • This dessert is best served after chilling overnight to develop full flavor and texture.

Keywords: Pistachio Tiramisu, Italian dessert, no bake tiramisu, pistachio mascarpone cream, coffee soaked ladyfingers, nutty tiramisu recipe

Find it online: https://lucabites.com/pistachio-tiramisu-recipe/