For some, it might be an insult to call this dessert Tiramisu, but since it’s a variant of the classic, I will still call it pistachio tiramisu.
It’s a delicious and super creamy dessert, and if you love pistachio as much as I do, you’ll fall in love with this little treat at the first bite.
It’s really easy to make and you can prepare it even a day in advance.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 521.83 (Kcal)
- Carbohydrates 38.48 (g) of which sugars 25.33 (g)
- Proteins 6.95 (g)
- Fat 38.52 (g) of which saturated 9.72 (g)of which unsaturated 1.30 (g)
- Fibers 1.64 (g)
- Sodium 101.60 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz pavesini (8 packets)
- 1 cup sweetened whipping cream
- 14 oz mascarpone
- 10.5 oz pistachio spread
- 1 espresso cup coffee
- 2 oz milk
- 2 tsps pistachio cream (alcoholic)
- 1.75 oz pistachio spread
Tools
- Mixer
- Baking Dish
- Spatula
Steps
To prepare the pistachio tiramisu, start with the soaking mixture. In a bowl, pour and mix the coffee, milk, and alcoholic pistachio cream. Remember that these 3 ingredients must be cold or at room temperature.
In a large bowl, pour the cold cream from the fridge and whip with the beaters until you get a firm consistency.
In a second bowl, pour the mascarpone and 10.5 oz of pistachio spread. Then work with the beaters until you get a homogeneous light green cream.
At this point, add the whipped cream little by little, mixing gently with a spatula, from bottom to top to avoid deflating the cream. The cream will become even lighter.Now take a baking dish and spread a thin layer of cream on the bottom. Take the pavesini, and one by one, dip them into the soaking mixture, then lay them in the baking dish. After making the first layer of pavesini, add a generous layer of cream with mascarpone, cream, and pistachio. Repeat with another layer of soaked pavesini, and another layer of cream. Repeat again. You should have a total of 3 layers of pavesini and finish with plenty of cream. Level the surface well.
Now take 1.75 oz of pistachio spread and melt it in a double boiler or microwave. As soon as it is sufficiently liquid, pour it over the tiramisu, decorating as you like.
If desired, you can further garnish with pistachio granules.
Cover with a lid or cling film, then refrigerate the dessert for at least 2 hours before serving.
Tips and Storage
You can eliminate the alcoholic pistachio cream from the soaking mixture. You can use just coffee or just milk, or replace coffee with barley or ginseng coffee. You can also use only coffee and pistachio cream.
Instead of pavesini, you can use classic ladyfingers or sponge cake. Instead of sweetened cream, you can use fresh cream, and if so, add 10 g of real sugar while whipping the cream.
Pistachio tiramisu can be stored in the fridge for 2 or up to 3 days, covered with cling film.
Freezing is not recommended.
