Description
This luscious Pistachio Tiramisu is a delightful twist on the classic Italian dessert, combining the rich flavors of mascarpone and pistachio cream with the boldness of strong coffee-soaked savoiardi sponge fingers. Topped with chopped pistachios and a decorative pistachio paste pattern, this no-bake dessert is perfect for an elegant occasion or a special treat. It requires chilling to allow the layers to set and flavors to meld, resulting in a creamy, nutty, and indulgent dessert that serves six.
Ingredients
Scale
For the Base and Cream Layers
- 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)
For Garnishing
- Chopped pistachios (to decorate)
Instructions
- Whip Cream and Prepare Cream Mix: In a large mixing bowl, whisk the double cream and icing sugar together until soft peaks form. In a separate bowl, beat mascarpone and pistachio cream until smooth, then carefully fold this mixture into the whipped cream until just combined to maintain lightness.
- Soak Sponge Fingers: Pour the strong coffee into a shallow dish. Quickly dip the savoiardi sponge fingers into the coffee for a couple of seconds on each side, ensuring they absorb the coffee flavor without becoming soggy. Arrange an even layer of soaked sponge fingers at the base of a medium dish approximately 9 x 13 inches.
- Layer Pistachio Cream and Sponge: Spread some of the pistachio-cream mixture evenly over the first layer of sponge. Add another layer of coffee-soaked sponge fingers on top, followed by more pistachio cream. Repeat layering until all sponge fingers are used, finishing with a final layer of pistachio cream. The number of layers will depend on the dish size.
- Decorate and Chill: Spoon extra pistachio paste into a disposable piping bag or sandwich bag and pipe lines over the top layer of cream. Use a toothpick to drag through the piped lines in the opposite direction to create a feathered decorative pattern. Cover the dish with cling film and refrigerate for at least 4 hours, ideally overnight to allow the dessert to set and flavors to combine.
- Serve: Remove the tiramisu from the fridge about 20 minutes before serving to soften slightly. Sprinkle the top generously with chopped pistachios for added texture and visual appeal. Serve chilled and enjoy this creamy, nutty pistachio tiramisu.
Notes
- Ensure the coffee is cooled before dipping the sponge fingers to prevent them from becoming too soggy.
- To get soft peaks when whipping cream, chill your bowl and beaters beforehand.
- For a more intense pistachio flavor, use high-quality pistachio cream or homemade pistachio paste.
- If you don’t have a piping bag, use a ziplock sandwich bag with a small corner snipped off for decorating.
- This dessert is best made a day in advance to allow the flavors to fully develop and the layers to set properly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Pistachio Tiramisu, Italian dessert, no bake tiramisu, mascarpone, pistachio cream, coffee soaked sponge fingers, layered dessert
