Pistachio Tiramisu

A luxurious twist on classic tiramisu: pistachio sponge cake soaked in espresso & coffee liqueur, layered with rich mascarpone cream.

Why You’ll Love This Recipe

• Unique flavor twist – The addition of pistachios adds a delightful nutty depth to the classic tiramisu.
• Creamy and luscious – The mascarpone cream is rich, smooth, and indulgent.
• Perfect for special occasions – This dessert is elegant enough for celebrations and gatherings.
• Make-ahead dessert – The flavors deepen as it chills, making it an ideal dessert to prepare in advance.
• Coffee and nut lovers’ dream – If you enjoy the combination of coffee and nuts, this dessert will be your new favorite.

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

Directions

1. Prepare the Sponge Cake:
   • Preheat your oven to 350°F (175°C).
   • Line a 9×13-inch baking dish with parchment paper.
   • In a bowl, mix flour, ground pistachios, baking powder, and salt.
   • Beat egg yolks with half the sugar until fluffy. In another bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks.
   • Fold the yolk mixture into the whites, then gradually sift in the dry ingredients, folding gently.
   • Pour the batter into the prepared dish and bake for 20-25 minutes. Allow to cool completely.
2. Make the Mascarpone Cream:
   • In a bowl, whisk together mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
3. Assemble the Tiramisu:
   • Mix espresso and coffee liqueur. Cut the sponge cake into layers.
   • Brush each layer with the espresso mixture. Spread a layer of mascarpone cream between each layer of sponge.
   • Cover the top with a final layer of cream and dust with cocoa powder.
   • Sprinkle chopped pistachios over the top for garnish.
   • Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

Servings and Timing

• Prep Time: 25 minutes
• Cooking Time: 25 minutes
• Total Time: 50 minutes (plus chilling time)
• Servings: 8 servings
• Calories: 365 kcal per serving

Variations

• Alcohol-free version: Skip the coffee liqueur and use extra espresso instead.
• Nut-free option: Omit the pistachios and use a vanilla sponge cake for a classic tiramisu base.
• Chocolate infusion: Add a layer of melted chocolate or chocolate chips for a richer taste.
• Different nuts: Swap pistachios for almonds or hazelnuts for a different flavor twist.
• Extra creamy version: Fold in a bit of whipped cream into the mascarpone mixture for a lighter texture.

Storage/Reheating

• Refrigeration: Store in the refrigerator for up to 3 days in an airtight container.
• Freezing: You can freeze the tiramisu for up to 2 months. Thaw it overnight in the fridge before serving.
• Reheating: This dessert is best served cold and does not require reheating.

FAQs

How long does tiramisu need to chill before serving?

For the best flavor and texture, chill the tiramisu for at least 4 hours, but overnight is ideal.

Can I make this without coffee?

Yes, you can substitute the espresso with hot chocolate or a mix of milk and vanilla extract.

What can I use instead of mascarpone?

A mixture of cream cheese and heavy cream can be used as a substitute for mascarpone.

Can I make this gluten-free?

Yes, simply use a gluten-free flour blend in place of the all-purpose flour.

Is it safe to eat raw eggs in tiramisu?

This recipe bakes the sponge cake, eliminating the risk. Traditional tiramisu uses raw eggs, so use pasteurized eggs if following a classic method.

How do I prevent the sponge cake from getting too soggy?

Brush the espresso mixture lightly instead of soaking the cake to maintain texture.

Can I make individual servings?

Yes! Layer the ingredients in glasses or ramekins for elegant single-serve portions.

Can I use store-bought ladyfingers instead of sponge cake?

Absolutely! Ladyfingers make assembly even quicker and easier.

Does pistachio tiramisu taste very different from classic tiramisu?

It has a nuttier and slightly richer flavor due to the pistachios, but it still retains the classic coffee and creamy tiramisu elements.

What’s the best way to serve this dessert?

Serve it chilled, garnished with extra pistachios and a dusting of cocoa powder for an elegant presentation.

Conclusion

Pistachio Tiramisu is a delightful and sophisticated twist on a beloved Italian dessert. The nutty pistachios combined with the creamy mascarpone and rich espresso-soaked sponge make for an indulgent treat that’s perfect for special occasions. Whether you’re a tiramisu fan looking for something new or simply love pistachios, this recipe is sure to impress.

Pistachio Tiramisu

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• Author: Chef Clara
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A luxurious twist on classic tiramisu, featuring pistachio sponge cake soaked in espresso and coffee liqueur, layered with rich mascarpone cream.

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Ingredients

Scale 1x2x3x

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

• Prepare the Sponge Cake

  • Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
  • In a bowl, mix flour, ground pistachios, baking powder, and salt.
  • Beat egg yolks with half the sugar until fluffy. In another bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks.
  • Fold the yolk mixture into the whites, then gradually sift in the dry ingredients, folding gently.
  • Pour the batter into the prepared dish and bake for 20-25 minutes. Let cool completely.

• Make the Mascarpone Cream

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

• Assemble the Tiramisu

  • Mix espresso and coffee liqueur. Cut the sponge cake into layers.
  • Brush each layer with the espresso mixture. Spread a layer of mascarpone cream between each layer of sponge.
  • Cover the top with a final layer of cream and dust with cocoa powder.
  • Sprinkle chopped pistachios for garnish.
  • Refrigerate for at least 4 hours or overnight before serving.

Notes

• For a stronger coffee flavor, increase the espresso soak.
• Swap coffee liqueur with almond liqueur for a nuttier taste.
• Can be made a day ahead for enhanced flavor.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: No Bake
• Cuisine: Italian