Description

There’s something truly magical about tiramisu—the layers of creamy mascarpone, soft espresso-soaked biscuits, and a hint of cocoa make it one of the most beloved desserts in the world. But what if we took that classic Italian indulgence and gave it a delicious nutty twist? Enter Pistachio Tiramisu, a dreamy variation that brings the rich, slightly sweet flavor of pistachios into the mix.

This recipe is perfect for special occasions, dinner parties, or just when you want to treat yourself to something truly decadent. The combination of smooth mascarpone, crushed pistachios, and coffee-dipped ladyfingers creates an irresistible balance of flavors and textures. Whether you’re a lifelong tiramisu lover or just discovering it for the first time, this version will quickly become a favorite.

Ingredients

Scale

For the Pistachio Cream:

1 cup mascarpone cheese
½ cup heavy cream
⅓ cup powdered sugar
½ cup pistachio paste

For the Layers:

1 ½ cups brewed espresso or strong coffee, cooled
2 tablespoons granulated sugar
1 teaspoon vanilla extract
20–24 ladyfinger biscuits
½ cup finely chopped pistachios

For Garnish:

2 tablespoons cocoa powder
2 tablespoons crushed pistachios

Instructions

Step 1: Prepare the Pistachio Cream

In a large mixing bowl, whisk together the mascarpone, heavy cream, and powdered sugar until smooth and fluffy. Add the pistachio paste and continue to whisk until fully combined. The mixture should be thick and creamy. Set aside.

Step 2: Make the Coffee Mixture

Brew a strong cup of espresso or coffee and allow it to cool. Stir in the granulated sugar and vanilla extract. This will be used to soak the ladyfingers, giving the tiramisu its signature coffee flavor.

Step 3: Dip and Layer

One at a time, dip each ladyfinger into the coffee mixture for about 1-2 seconds. Be careful not to oversoak, as they can become too soft and fall apart. Arrange a single layer of dipped ladyfingers in the bottom of your serving dish.

Spread half of the pistachio mascarpone cream over the first layer of ladyfingers, smoothing it out with a spatula. Sprinkle a handful of finely chopped pistachios over the top.

Repeat the process with another layer of soaked ladyfingers, followed by the remaining pistachio mascarpone cream.

Step 4: Chill and Set

Cover the dish with plastic wrap and refrigerate for at least 4 hours, but overnight is best. This allows the flavors to meld together and the texture to set properly.

Step 5: Garnish and Serve

Before serving, dust the top with cocoa powder and sprinkle with crushed pistachios for a beautiful finish. Serve chilled and enjoy!

Notes

If you prefer a lighter texture, you can fold in some whipped cream into the mascarpone mixture.
Adjust the sweetness to your liking by adding more or less powdered sugar.
For an extra pistachio boost, drizzle some pistachio cream over the top before serving.