Name: Pistachio Tiramisu Recipe
Prep time: 20 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 100 ml strong coffee; 200 g savoiardi sponge fingers; 300 ml double cream; 75 g icing sugar; 250 g mascarpone cheese; 100 g pistachio cream (plus extra for decoration); Chopped pistachios (to decorate)

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Introduction

Pistachio Tiramisu is a delightful twist on the classic Italian dessert, combining the rich creaminess of mascarpone with the nutty flavor of pistachio. This no-bake dessert is perfect for impressing guests or enjoying as a special treat. With layers of coffee-soaked sponge fingers and luscious pistachio cream, it’s sure to be a crowd-pleaser.

A square-shaped dessert with two visible layers sits on a white plate and white baking dish on a white marbled surface. The bottom layer is a light brown cake base, while the top layer is a smooth pale green cream decorated with a dark green wavy pattern across the surface and chopped green pistachio nuts sprinkled along the edges. The piece on the plate shows a bite taken out, with a fork resting nearby that has creamy green frosting on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 ml strong coffee
200 g savoiardi sponge fingers
300 ml double cream
75 g icing sugar
250 g mascarpone
100 g pistachio cream (plus extra to decorate)
Chopped pistachios (to decorate)

Instructions

Step 1: In a large mixing bowl, whisk the double cream and icing sugar until soft peaks form. In a separate bowl, beat together the mascarpone and pistachio cream, then gently fold this mixture into the whipped cream until just combined.
Step 2: Pour the strong coffee into a shallow dish. Quickly dip the savoiardi sponge fingers into the coffee for a few seconds on each side, allowing them to absorb the coffee flavor without becoming soggy. Arrange an even layer of soaked sponge fingers across the base of a medium-sized dish (approximately 9 x 13 inches).
Step 3: Spread a layer of the pistachio-cream mixture over the sponge fingers. Add another layer of coffee-soaked sponge fingers on top, followed by more pistachio cream. Continue layering until all the sponge fingers are used, finishing with a layer of pistachio cream on top.
Step 4: For decoration, spoon some pistachio cream into a disposable piping bag or a sandwich bag with a small cut at the tip. Pipe lines across the surface, then use a toothpick to drag through the lines in the opposite direction to create a feathered pattern. Cover the dish and chill in the refrigerator for at least 4 hours, preferably overnight.
Step 5: Remove from the fridge about 20 minutes before serving. Sprinkle chopped pistachios on top for extra texture and flavor. Serve and enjoy your homemade pistachio tiramisu!

Tips & Variations

Use freshly brewed strong coffee or espresso for the best flavor and avoid overly soaking the sponge fingers to prevent sogginess.
For a dairy-free version, try substituting mascarpone and cream with coconut cream and a suitable non-dairy cream cheese.
To enhance the pistachio flavor, gently toast chopped pistachios before sprinkling on top.
You can add a splash of coffee liqueur to the coffee for an adult-friendly version.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. For best texture and taste, consume within that time. When ready to serve, let it sit at room temperature for about 20 minutes to soften slightly. Avoid freezing as it can alter the creamy texture.

How to Serve

A rectangular slice of cake sits on a white plate, showing three visible layers: a light brown bottom cake layer, a thick creamy pale green middle layer, and a smooth pale green top layer decorated with dark green swirl patterns and sprinkled chopped pistachio nuts along the edges. The cake is served from a white baking dish, which holds the remaining cake with a section missing. The top surface of the cake in the baking dish mirrors the same smooth pale green topping with dark green swirls and pistachio crumbs around the border. A fork on the plate has cream and crumbs on it, and some crumbs and traces of cream are scattered around on the white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of double cream?

Double cream is preferred because of its higher fat content, which helps achieve the rich, stable whipped texture essential for this dessert. Regular cream may not whip as well and could affect the final consistency.

How long should I soak the sponge fingers in coffee?

Dip the sponge fingers quickly for about 2 seconds on each side. They should absorb enough coffee flavor without becoming too soggy or falling apart in the dish.