Pistachio tiramisu is a delicious and refined spoon dessert. This irresistible version of the classic Italian Tiramisu features layers of coffee-soaked ladyfingers filled with a soft mascarpone and pistachio cream. NO eggs this time! It's an easy recipe for an irresistible treat!
For those who adore traditional tiramisu but crave something a bit different, pistachio tiramisu is the perfect answer. It's a refined dessert that marries the familiar coffee-soaked ladyfingers with a luxurious mascarpone and pistachio cream. What sets this version apart is its simplicity and the absence of eggs, making it a lighter yet equally decadent treat.
The pistachio cream, easily found in most grocery stores, brings a unique depth and richness to the dish, elevating it to a gourmet level. Topped with a generous sprinkle of crushed pistachios, this tiramisu is not only a feast for your palate but also a delight for the eyes.
Experience the charm of Italy with this elegant dessert, perfect for dinner parties, special occasions, or simply treating yourself to a taste of something extraordinary. The pistachio tiramisu is a beautiful fusion of flavors and textures, making it a standout on any dessert table.
Enjoy the creamy, nutty goodness of pistachio tiramisu, and try its intriguing and irresistible flavor!
Ingredients
Prep Time: 30 Min | Cooling time: at least 3 Hours | Servings: 4
INGREDIENTS for 4 dessert cups of about 180 g (6 oz)
- 12 Savoiardi Ladyfingers. I recommend BALOCCO Savoiardi Ladyfingers, or make homemade ladyfingers with our recipe, which are great!
- 100 g (~½ cup) espresso coffee
- 80 g (⅓ cup) fresh milk
- 250 g (~9 oz) mascarpone cheese. Try our recipe for homemade mascarpone cheese
- 200 g (7 oz) pistachio cream
- 150 g (⅗ cup) whipping cream
- 50 g (½ cup) powdered sugar
FOR DECORATION
- Unsweetened cocoa powder, to taste
- Pistachio granules, to taste
Kitchen Tools and Equipment
- Espresso Machine: Use a coffee machine to make quick and tasty Italian coffee. It's perfect for getting that rich espresso flavor in just a few minutes.
- Mixer with Whisk Attachment: This kitchen tool is used to whip up the mascarpone cheese and pistachio cream until they are smooth and fluffy. The whisk attachment helps blend the ingredients perfectly.
- Deep Bowl or Dish: You will need a deep bowl or dish to mix the coffee and milk. This is where you will dip the ladyfingers to soak up the coffee flavor before layering them in the dessert.
- Dessert Cups: These cups are used to put together the tiramisu. You will create layers by alternating between the soaked ladyfingers and the creamy mascarpone mixture, building up a delicious dessert in each cup.
Directions
Step 1) - Start by making the coffee. To get a quick and delicious Italian coffee, you can use an Espresso Machine or a traditional Italian Moka pot. After making the coffee, add some milk and stir it well. Let the coffee cool down and set it aside for later.
Step 2) - In a mixing bowl, combine the mascarpone cheese with the pistachio cream spread. Beat these ingredients together with a mixer until they are fully blended and smooth.
Step 3) - Turn off the mixer and add the whipping cream along with the powdered sugar. Turn the mixer back on and whip everything together again until the mixture becomes frothy and firm. Once the mixture is ready and has a frothy, firm texture, transfer it into a piping bag fitted with a smooth 12 mm (about ½ inch) nozzle. Place the piping bag in the refrigerator to keep it cool.
Step 4) - Take the ladyfingers and cut them all in half. Dip each half quickly into the cooled coffee and milk mixture, just for about one second on each side.
Step 5) - Place two or three halves of the dipped ladyfingers at the bottom of each dessert cup to create the base layer. Next add about 80 grams of the pistachio and mascarpone cream into each cup.
Step 6) - Then place another layer of ladyfingers soaked in coffee on top of the cream. Add more cream on top until the cups are filled to about 1 cm (about ½ inch) from the top. Finally, decorate each pistachio tiramisu with some pistachio granules and a light dusting of bitter cocoa powder.
YOU MUST ALSO TRY:
- Pistachio Gelato
- Strawberry Tiramisu
- Pandoro Tiramisu Cups
- Grapes Dipped in Gorgonzola and Pistachios
- Creamy Tiramisu Cake Roll
Storage
Place plastic wrap or a lid over the glasses or container to prevent the tiramisu from drying out or absorbing odors from the refrigerator.
Keep the tiramisu in the refrigerator. It should be stored at a temperature of about 40°F (4°C).
How Long in Advance Can you Make it?
You can make pistachio tiramisu up to 1-2 days in advance. This allows the flavors to meld together, making the dessert even more delicious. However, it's best consumed within 2-3 days for optimal freshness and texture.
Tips
Even if you make your pistachio tiramisu in a small dessert cup, it's still important that the ladyfingers are not too soggy. This way, you'll enjoy a nice mix of textures with each bite!
To get the perfect texture, wait until the coffee-milk soak has completely cooled down before dipping the ladyfingers in it. Also, don't leave them in the soak for too long - just 1 second per side is enough!
Variations
Nutty Variants: Using the same recipe, you can create different versions of tiramisu featuring nuts. For example, you could use an almond or hazelnut spread in the cream.
Flavor Boost: To add more flavor, you can enhance the soaking mixture with a liqueur of your choice, such as Rum.
Recipe Card
Pistachio Tiramisu Recipe (Without Eggs)
Ingredients
Ingredients for 4 dessert cups of about 180 g (6 oz)
- 12 Ladyfingers
- 100 g espresso coffee - ~½ cup
- 80 g fresh milk - ⅓ cup
- 250 g mascarpone cheese - ~9 oz
- 200 g pistachio cream - 7 oz
- 150 g whipping cream - ⅗ cup
- 50 g powdered sugar - ½ cup
For Decoration
- unsweetened cocoa powder - to taste
- pistachio granules - to taste
Instructions
- Start by making the coffee. To get a quick and delicious Italian coffee, you can use an Espresso Machine or a traditional Italian Moka pot. After making the coffee, add some milk and stir it well. Let the coffee cool down and set it aside for later.
- In a mixing bowl, combine the mascarpone cheese with the pistachio cream spread. Beat these ingredients together with a mixer until they are fully blended and smooth.
- Turn off the mixer and add the whipping cream along with the powdered sugar. Turn the mixer back on and whip everything together again until the mixture becomes frothy and firm. Once the mixture is ready and has a frothy, firm texture, transfer it into a piping bag fitted with a smooth 12 mm (about ½ inch) nozzle. Place the piping bag in the refrigerator to keep it cool.
- Take the ladyfingers and cut them all in half. Dip each half quickly into the cooled coffee and milk mixture, just for about one second on each side.
- Place two or three halves of the dipped ladyfingers at the bottom of each dessert cup to create the base layer. Next add about 80 grams of the pistachio and mascarpone cream into each cup.
- Then place another layer of ladyfingers soaked in coffee on top of the cream. Add more cream on top until the cups are filled to about 1 cm (about ½ inch) from the top. Finally, decorate each pistachio tiramisu with some pistachio granules and a light dusting of bitter cocoa powder.
Cathrine Brougham says
I don't see a recipe for making pistachio cream. It's not something common in New Zealand.