Pistachio Tiramisu

Why You’ll Love This Recipe

• Unique Flavor: Pistachios add a rich, nutty flavor that elevates traditional tiramisu.

• Creamy & Decadent: The mascarpone cream is light, fluffy, and irresistibly smooth.

• Make-Ahead Dessert: Ideal for preparing in advance to let the flavors meld.

• Perfect for Entertaining: It looks stunning and tastes even better the next day.

Ingredients

For the Pistachio Sponge Cake:

• 1 cup all-purpose flour

• 1/2 cup ground pistachios

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 4 large eggs, separated

• 3/4 cup granulated sugar

For the Mascarpone Cream:

• 1 1/2 cups mascarpone cheese

• 1 cup heavy cream

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

For the Assembly:

• 1/2 cup brewed espresso, cooled

• 1/4 cup coffee liqueur

• 1/2 cup chopped pistachios, for garnish

• Cocoa powder, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Sponge Cake:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.

2. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.

3. In another bowl, beat the egg yolks with half the sugar until thick and pale.

4. Beat the egg whites separately until soft peaks form, then gradually add the remaining sugar and beat to stiff peaks.

5. Gently fold the yolk mixture into the whites. Gradually sift in the dry ingredients, folding until just combined.

6. Pour the batter into the prepared dish and bake for 20–25 minutes. Let the cake cool completely before slicing into layers.

Make the Mascarpone Cream:

1. In a large bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and thick.

Assemble the Tiramisu:

1. Combine espresso and coffee liqueur in a small bowl.

2. Slice the sponge cake horizontally into layers. Brush each layer with the espresso mixture.

3. Spread a layer of mascarpone cream over the soaked sponge. Repeat with remaining layers.

4. Finish with a thick layer of cream on top. Dust with cocoa powder and sprinkle chopped pistachios over the top.

5. Refrigerate for at least 4 hours, preferably overnight.

Servings and Timing

This recipe serves 8–10 and takes about 1 hour to prepare, plus 4 hours chilling time.

Variations

• Alcohol-Free: Omit the coffee liqueur and use extra espresso or a bit of vanilla syrup.

• No-Bake Version: Use store-bought ladyfingers soaked in espresso if short on time.

Storage/Reheating

• Storage: Store in the fridge, covered, for up to 3 days.

• Reheating: Not applicable—best served chilled.

FAQs

Can I use shelled pistachios instead of ground?

Yes, just pulse shelled pistachios in a food processor until finely ground.

Can I freeze this dessert?

It’s best enjoyed fresh or after refrigerating overnight, but it can be frozen for up to a month. Thaw in the fridge before serving.

What can I use instead of mascarpone?

A combination of cream cheese and heavy cream can work in a pinch, though the flavor and texture will differ slightly.

Conclusion

Pistachio Tiramisu is an elegant, nutty twist on a beloved classic. With its layers of pistachio sponge, creamy mascarpone filling, and a coffee-kissed finish, this dessert is rich, flavorful, and sure to impress. Make it ahead for a stress-free, showstopping finale to any meal.

Pistachio Tiramisu

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Pistachio Tiramisu is a decadent, nutty twist on the classic Italian dessert, made with pistachio sponge cake, rich mascarpone cream, espresso, and coffee liqueur. This elegant make-ahead dessert is perfect for entertaining, holidays, or any special occasion.

• Author: Amy
• Prep Time: 1 hour
• Total Time: 5 hours
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking, Layering
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

For the Pistachio Sponge Cake:

1 cup all-purpose flour

1/2 cup ground pistachios

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, separated

3/4 cup granulated sugar

For the Mascarpone Cream:

1 1/2 cups mascarpone cheese

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

For the Assembly:

1/2 cup brewed espresso, cooled

1/4 cup coffee liqueur

1/2 cup chopped pistachios, for garnish

Cocoa powder, for dusting

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Instructions

1. Prepare the Sponge Cake:

• Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.

• In a bowl, whisk flour, ground pistachios, baking powder, and salt.

• In another bowl, beat egg yolks with half the sugar until thick and pale.

• In a separate bowl, beat egg whites to soft peaks. Slowly add remaining sugar and beat to stiff peaks.

• Gently fold yolk mixture into whites. Sift in dry ingredients and fold just until combined.

• Pour batter into pan and bake 20–25 minutes. Let cool completely and slice into horizontal layers.

2. Make the Mascarpone Cream:

• In a large bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.

3. Assemble the Tiramisu:

• Combine espresso and coffee liqueur.

• Brush sponge cake layers with espresso mixture.

• Spread a layer of mascarpone cream. Repeat with remaining layers.

• Finish with a thick layer of cream. Dust with cocoa powder and sprinkle chopped pistachios on top.

• Chill for at least 4 hours, preferably overnight.

Notes

Variations:

No-Bake Option: Use ladyfingers instead of sponge cake for a quicker version.

Storage:

Store covered in the fridge for up to 3 days.

Freezing:

Freeze for up to 1 month. Thaw in the fridge overnight before serving.