Today I decided to surprise and pamper you with pistachio tiramisu, a dessert you wouldn’t expect and that leaves you speechless at the first bite!
I know, the purists of tiramisu will have their say about this version and every other kind proposed by dessert lovers over the years.
I am one of those who cannot resist a portion of tiramisu. I love and respect traditional recipes, but as a cooking enthusiast, I also enjoy experimenting and reinventing classic dishes.
Not coincidentally, I prepare the tiramisu in its original version in the classic grandma’s version.
But I also had the pleasure of trying it in other delicious versions. For example, with strawberries and white chocolate, peaches and amaretti, white chocolate or with hazelnut cream.
The pistachio tiramisu is one of those versions that left me speechless, the best I’ve tried so far. It’s a full-fledged tiramisu, enriched by the pistachio cream, which to me is heavenly.
If you’re not a pistachio fan, this version is clearly not for you! But if you like pistachios, then trust me! You absolutely cannot miss out on the pleasure of this super pistachio spoon dessert, so creamy it completely envelops you!
Tiramisu is that no-bake dessert that is quick to prepare and allows you to win over even the most demanding palates. It pleases both adults and children and can be made at any time of the year, for any occasion!
Served after meals, it is the perfect way to conclude, for example, a Sunday lunch with family. Or during holidays and occasions, like Christmas or Easter, tiramisu is perfect for pampering our guests. In the most special occasions, it’s better to offer it with themed variations, like the Tiramisu with white nougat or the one with pandoro and hazelnuts for the Christmas holidays.
It’s also great during an appetizer or a birthday, in which case it is ideal to serve it in small cups or individual bowls so everyone can enjoy their dessert in peace!
The pistachio tiramisu is a wonderful sensory journey, and I’m not saying it for the sake of it, it’s truly incredibly delicious!
So make some coffee and join me in the kitchen to make the best pistachio tiramisu ever!
If you love creamy spoon desserts, don’t miss these:
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: about 8 people
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium)
- 90 g sugar
- 250 g mascarpone
- 250 g fresh whipping cream
- 200 g pistachio spread (150 g to put in the cream and 50 to decorate the surface)
- coffee (a 4-cup coffee maker)
- milk (about one glass)
- ladyfingers (300-350 grams)
- lemon juice (a few drops for whipping the egg whites)
- 30 g pistachio granules
Tools
- Bowls
- Mixer
- Spatula
- Baking dish
- Coffee machine
Steps
First, prepare the coffee and let it cool completely. Then put it in a bowl and add the milk.
Additionally, though not necessary, I added a tablespoon of Baileys Irish Cream just because I had it at home 😉
Mix everything and the soak for the ladyfingers is ready, you can set it aside.
Now let’s prepare the cream for our super tiramisu!
Take two bowls and separate the yolks from the egg whites. Please, choose very fresh, medium-sized eggs and check them.
Whip the yolks with the sugar for about 10 minutes until you get a creamy mixture.
Then add the mascarpone and pour in the liquid cream for desserts. If you prefer, you can use only mascarpone for a total of 500 grams.
Add 150 g of pistachio cream and mix everything together. You should get a nice smooth and homogeneous cream.
To avoid splashing everything out of the bowl, first mix well with a hand whisk and then whip with an electric mixer.
The cream is ready, put it in the fridge and let’s whip the egg whites to stiff peaks.
For a perfect result, I recommend thoroughly washing the beaters every time you need to whip the whites.
Add a few drops of lemon juice (which I use instead of a pinch of salt) and whip the egg whites until stiff.
Once you’ve obtained a very firm mixture that doesn’t fall when you flip the bowl, you can add the egg whites to the cream you have chilled.
With the help of a spatula, gradually incorporate the egg whites and make gentle movements from bottom to top to avoid deflating the mixture.
When you have finished combining all the egg whites, you can proceed with assembling the tiramisu.
Take a baking dish (mine was oval 8×11 inches) or, if you prefer, you can use cups, glasses, or jars).
“Lightly coat the bottom with some cream and then create the first layer of ladyfingers slightly soaked in coffee and milk.
If you like Pavesini, you can certainly use them, but the indicated amounts may change.
Since they are smaller than ladyfingers, it’s best to get an extra pack, worst-case scenario you can store them for the next tiramisu!
Spread some cream over it and create a new layer of soaked biscuits. Continue like this until you have used up all the ingredients.
The top layer will be the most delicious. Let the remaining pistachio cream drizzle down with the help of a teaspoon and then chill for at least 4 hours.
For an even more pistachio-rich version, you can decorate each layer with some pistachio cream 😍
Shortly before serving the tiramisu, decorate the surface with plenty of pistachio granules or, if you prefer, whole pistachios coarsely chopped with a knife.
In this last case, be sure to buy unsalted pistachios (I can never find them, which is why I always have ready-made granules at home!)
How beautiful, delicious, and super creamy is this pistachio tiramisu? Don’t you want to taste it?
I’m sure once you try it, you’ll fall in love with this easy and delicious dessert!
Come back soon and let me know if you liked it!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ
How can I substitute pistachio?
As I’ve already mentioned in the introduction, it’s impossible for me to answer this question! If you don’t like pistachio, in this case, you need to change the recipe 😉
As I’ve already mentioned in the introduction, it’s impossible for me to answer this question! If you don’t like pistachio, in this case, you need to change the recipe 😉
I prefer to eat tiramisu with pasteurized eggs? How do I do it?
You will need to dissolve the sugar indicated in the recipe in a saucepan with a tablespoon of water (about 20-30 grams). Bring it to a temperature of 250°F (you’ll need a kitchen thermometer). Meanwhile, start beating the yolks with the electric whisk for about 5 minutes, then pour the melted sugar in a thin stream, continuing to whisk until the cream has cooled down. Don’t worry if, at first, the cream becomes more liquid, once it has cooled it will become creamy and thick again.
You will need to dissolve the sugar indicated in the recipe in a saucepan with a tablespoon of water (about 20-30 grams). Bring it to a temperature of 250°F (you’ll need a kitchen thermometer). Meanwhile, start beating the yolks with the electric whisk for about 5 minutes, then pour the melted sugar in a thin stream, continuing to whisk until the cream has cooled down. Don’t worry if, at first, the cream becomes more liquid, once it has cooled it will become creamy and thick again.
Can I freeze tiramisu?
Of course! I often do it and enjoy it like an ice-cream cake. You can already portion it by putting it in not very large containers so you can defrost a little at a time.
Of course! I often do it and enjoy it like an ice-cream cake. You can already portion it by putting it in not very large containers so you can defrost a little at a time.
Can I make pistachio tiramisu without eggs?
Yes, there is also a version of tiramisu without eggs. This pistachio one I proposed today, I’ve only tried in the traditional version, but I had the opportunity to make a strawberry tiramisu without eggs and it was delicious.
Yes, there is also a version of tiramisu without eggs. This pistachio one I proposed today, I’ve only tried in the traditional version, but I had the opportunity to make a strawberry tiramisu without eggs and it was delicious.
How long does tiramisu keep in the fridge?
Tiramisu keeps in the fridge for 48 hours, a maximum of three days, but if it’s summer, it’s better not to risk it, two days is the safest time.
Tiramisu keeps in the fridge for 48 hours, a maximum of three days, but if it’s summer, it’s better not to risk it, two days is the safest time.
Can I skip using milk in the soak?
Of course! I preferred to make the soak for the ladyfingers a little different than usual, but you can use straight coffee, sweetened or not, or dilute it with water. For this recipe, approximately 300 grams (about 10 oz) of liquids are needed to soak the ladyfingers, choose how to customize your soak.
Of course! I preferred to make the soak for the ladyfingers a little different than usual, but you can use straight coffee, sweetened or not, or dilute it with water. For this recipe, approximately 300 grams (about 10 oz) of liquids are needed to soak the ladyfingers, choose how to customize your soak.
How long can I keep tiramisu in the freezer?
We can keep tiramisu in the freezer for up to three months. It’s a good rule to indicate the start and end date on the package so as not to risk forgetting it. Also, always use sterilized containers with airtight closures and, above all, once defrosted, the product cannot be refrozen. This rule applies to any type of product.
We can keep tiramisu in the freezer for up to three months. It’s a good rule to indicate the start and end date on the package so as not to risk forgetting it. Also, always use sterilized containers with airtight closures and, above all, once defrosted, the product cannot be refrozen. This rule applies to any type of product.
