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Pistachio Tiramisu Recipe

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4.2 from 27 reviews

This Pistachio Tiramisu is a delightful twist on the classic Italian dessert, combining creamy mascarpone and nutty pistachio butter with layers of coffee-soaked ladyfingers. Enhanced with vanilla and almond extracts and topped with toasted pistachios, this no-bake treat is perfect for impressing guests or indulging in a rich, nutty dessert at home.

Ingredients

Pistachio Butter

  • Use store-bought pistachio butter or make your own with pistachios and oil (optional, recipe makes enough for 1/3 cup)

Main Ingredients

  • 4 large eggs
  • 1/2 cup granulated sugar, divided (1/4 cup + 1/4 cup)
  • 2 cups (454 grams) mascarpone cheese
  • 1/3 cup (90 grams) pistachio butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup (120ml) strong brewed coffee or espresso, cooled to room temperature
  • 1 to 2 tablespoons amaretto (optional)
  • 24 ladyfinger cookies (about 200 grams)
  • 1/3 cup (40 grams) chopped toasted pistachios

Instructions

  1. Make the pistachio butter: If making homemade, prepare pistachio butter up to a week in advance. Otherwise, use store-bought pistachio butter for the recipe.
  2. Beat egg whites: Separate egg whites and yolks into two bowls. Using a hand mixer at medium-high speed, beat the egg whites with 1/4 cup (50 grams) sugar until stiff peaks form, about 4 minutes. Set aside.
  3. Whip egg yolks: To the egg yolks, add the remaining 1/4 cup (50 grams) sugar. Whip at medium-high speed until pale yellow and tripled in volume, about 4 minutes.
  4. Add mascarpone and pistachio butter: Beat mascarpone cheese into egg yolks at medium-low speed until smooth, 1 to 2 minutes. Mix in pistachio butter, vanilla extract, and almond extract until fully combined, about 1 minute.
  5. Fold in egg whites: Gently fold the beaten egg whites into the mascarpone mixture with a rubber spatula until just combined to keep the mixture light and airy.
  6. Assemble the tiramisu: Place brewed coffee in a shallow bowl and optionally stir in amaretto. Quickly dip half of the ladyfingers in the coffee (about 1/2 second per side) and arrange them in a single layer in a 9×9-inch pan. Spread half of the mascarpone mixture evenly over the ladyfingers.
  7. Layer: Dip remaining ladyfingers in coffee and layer over the mascarpone cream. Spread the remaining mascarpone mixture on top evenly.
  8. Chill: Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set.
  9. Serve: Before serving, sprinkle chopped toasted pistachios over the top. Slice and enjoy this creamy, nutty pistachio tiramisu.

Notes

  • Use fresh eggs or pasteurized eggs if concerned about raw egg consumption.
  • Pistachio butter can be made at home by blending shelled pistachios until smooth or purchased from gourmet stores.
  • For a stronger coffee flavor, use espresso instead of regular brewed coffee.
  • Amaretto is optional but adds a lovely almond liqueur flavor complementing the pistachios.
  • Make sure coffee is cooled before dipping ladyfingers to prevent sogginess.
  • Chilling overnight improves texture and flavor development.
  • Store leftovers in the refrigerator, covered, for up to 2 days.

Find it online: https://flavorspath.com/pistachio-tiramisu-recipe/