Today I decided to surprise and pamper you with pistachio tiramisu, a dessert you don’t expect that will leave you speechless at the first bite!
I know purists of tiramisu will have something to say about this version, and about all the other variations that over the years have been proposed by lovers of this famous dessert.
I am one of those who simply can’t resist a portion of tiramisu. I love and respect traditional recipes but as a cooking enthusiast I also like to experiment and reinterpret the great classics.
Not surprisingly I make tiramisu in its original form in the grandma’s classic version.
But I have also had the pleasure of trying it in other delicious versions. For example: 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, made irresistible by the pistachio cream which, for me, is heavenly.
If you’re not a pistachio fan this version clearly isn’t for you! But if you like pistachio, trust me: you absolutely can’t miss the pleasure of this super-pistachio spoon dessert, so creamy it wraps around you completely!
Tiramisu is that no-bake dessert that you can prepare in no time and that lets you win over even the most demanding palates. It pleases both young and old and can be made at any time of the year, for any occasion!
Served after a meal it is the perfect way to finish, for example, a Sunday family lunch. Or during parties and celebrations like Christmas or Easter, tiramisu is perfect to spoil our guests. For more special occasions it’s better to offer themed variations, like tiramisu with white nougat or the one with pandoro and hazelnuts for the holidays.
Also great during an aperitif or a birthday — in that case it’s ideal to serve it in small glasses or single-serving bowls so everyone can enjoy their dessert in peace!
Pistachio tiramisu is a wonderful sensory journey and I’m not saying that lightly — it’s truly unbelievably delicious!
So brew the coffee and come into the kitchen with me to make the most delicious 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 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium)
- cup granulated sugar
- cup mascarpone (about 9 oz (250 g))
- cup heavy cream (for whipping) (about 9 oz (250 g))
- cup pistachio spread (150 g (about 2/3 cup) to mix into the cream and 50 g (about 1/4 cup) to decorate the surface)
- coffee (made with a 4-cup stovetop espresso maker (moka pot))
- milk (about 1 cup (8 fl oz))
- 10.5-12.5 oz ladyfingers (savoiardi) ((about 300–350 g))
- lemon juice (a few drops to help beat the egg whites)
- oz chopped pistachios (about 30 g)
Tools
- Bowls
- Hand mixer
- Spatula
- Baking dish
- Coffee maker
Steps
First, prepare the coffee and let it cool completely. Then pour it into a bowl and add the milk.
I also added, though it’s not essential, a tablespoon of Baileys Irish Cream — only because I had some at home 😉
Stir everything together — the soaking liquid 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 whites. Make sure to choose very fresh, checked eggs, medium size.
Beat the yolks with the sugar for about 10 minutes until you obtain a creamy mixture.
Then add the mascarpone and pour in the liquid cream. If you prefer, you can use only mascarpone for a total of 500 grams.
Also add 150 g of pistachio cream and beat a little longer until you obtain a smooth, homogeneous cream.
To avoid splashing everything out of the bowl, first mix well with a whisk by hand and then finish with the electric mixer.
The cream is ready — put it in the fridge and let’s beat the egg whites until stiff peaks form.
For perfect results, I recommend washing the beaters thoroughly 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 beat the egg whites until firm peaks form.
When you have a firm mixture such that nothing falls out when you invert the bowl, you can add the whites to the cream you put in the fridge.
With the help of a spatula, fold in the egg whites little by little using gentle upward motions so as not to deflate the mixture.
Once you’ve finished incorporating all the whites, you can assemble the tiramisu.
Take a baking dish (mine was oval, about 8 x 11.5 in) or, if you prefer, you can use cups, glasses or jars.
“Lightly spread a bit of cream on the bottom and then place the first layer of ladyfingers slightly dipped in the coffee and milk.
If you like Pavesini biscuits of course you can use them but the quantities may change.
Since they are smaller than ladyfingers, it’s a good idea to have an extra packet on hand; if you don’t use them now, you’ll keep them in the pantry for the next tiramisu!
Spread some cream on top and create a new layer of soaked biscuits. Continue like this until the ingredients are finished.
The final top layer will be the most indulgent. Drizzle the remaining pistachio cream over the top with a teaspoon and then refrigerate for at least 4 hours.
For an even more pistachio-forward version, you can decorate each layer with a little pistachio cream 😍
Shortly before serving, decorate the surface with plenty of chopped pistachios or, if you prefer, whole pistachios roughly chopped with a knife.
In the latter case, be careful to buy unsalted pistachios (I rarely find them, which is why I always keep chopped pistachios ready at home!)
Isn’t this pistachio tiramisu beautiful, indulgent and super creamy? Aren’t you tempted to taste it?
I’m sure once you try it you’ll fall in love with this dessert that’s as easy as it is delicious!
Come back soon and let me know if you liked it!
Article protected by copyright © – Gabriella Geroni © All rights reserved
FAQ (Questions and Answers)
How can I substitute pistachio?
As I already mentioned in the introduction, I can’t really answer that! If you don’t like pistachio you should 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 small saucepan with a tablespoon of water (about 1–2 tablespoons, approximately 20–30 g). Bring the mixture to a temperature of 250°F (you’ll need a kitchen thermometer). In the meantime, start beating the yolks with an electric whisk for about 5 minutes, then pour the melted sugar in a thin stream while continuing to beat until the mixture cools down. Don’t worry if the cream becomes more liquid at first — once it cools it will become creamy and thick again.
Can I freeze tiramisu?
Certainly! I do it often and enjoy it almost like an ice-cream cake. You can portion it into smaller containers so you can defrost a little at a time.
Can I make pistachio tiramisu without eggs?
Yes, there is also an egg-free version of tiramisu. The pistachio version I proposed today I tried only in the traditional form, but I made an egg-free strawberry tiramisu and it was delicious.
How long does tiramisu keep in the fridge?
Tiramisu keeps in the fridge for 48 hours, maximum three days, but in summer it’s better not to take chances — two days is the safest timeframe.
Can I skip using milk in the soaking liquid?
Of course! I chose to make the soaking liquid a little different from usual, but you can use straight coffee, sweetened or not, or dilute it with water. For this recipe you need about 300 grams of liquids to soak the ladyfingers — roughly 1 1/4 cups (about 300 g). Choose how to personalize your soaking liquid.
How long can I store tiramisu in the freezer?
You can store tiramisu in the freezer for up to three months. It’s good practice to indicate the start and end dates on the package to avoid forgetting it. Also always use sterilized containers with airtight seals and remember once thawed the product must not be refrozen. This rule applies to all types of products.
