Name: Pistachio Tiramisu Recipe
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 1 cup strongly brewed coffee; 1 tbsp rum (optional); ¼ tsp almond extract; 1 (7 oz) package ladyfingers; 4 large eggs (separated); ⅔ cup granulated sugar (divided); 16 oz mascarpone (cold); ⅓ cup pistachio paste; 1 tsp vanilla extract; ½ tsp almond extract; ⅓ cup pistachios (very finely chopped)

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Introduction

This Pistachio Tiramisu offers a fresh twist on the classic Italian dessert by adding a rich pistachio flavor to the creamy mascarpone layers. It’s a delightful treat that combines the smoothness of mascarpone with the crunch of chopped pistachios and the boldness of coffee-soaked ladyfingers.

A clear glass trifle bowl shows a three-layered dessert on a white marbled surface. The bottom layer is light brown soaked cookies, topped by a thick layer of creamy light yellow pistachio mousse with flecks of green. The middle layer repeats the light brown cookies, followed again by another generous layer of the pistachio mousse. The dessert is finished with a dense, even layer of finely ground green pistachio nuts covering the top. A silver spoon with some crumbs and a green and white striped cloth are beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup strongly brewed coffee
1 tbsp rum (optional)
¼ tsp almond extract
1 (7 oz) package ladyfingers
4 large eggs (separated)
⅔ cup granulated sugar (divided)
16 oz mascarpone (cold)
⅓ cup pistachio paste
1 tsp vanilla extract
½ tsp almond extract
⅓ cup pistachios (very finely chopped)

Instructions

Step 1: Brew strong coffee and pour it into a shallow bowl. Add almond extract and rum if using, stir well, and set aside.
Step 2: Separate the egg whites and yolks into two bowls.
Step 3: Beat the egg whites with a whisk attachment, gradually adding ⅓ cup sugar until stiff peaks form (about 3 minutes). Transfer the whipped egg whites to a large bowl.
Step 4: Beat the egg yolks with the remaining ⅓ cup sugar until pale and fluffy (about 3 minutes). Add the mascarpone and mix until smooth. Then stir in pistachio paste, vanilla extract, and almond extract until fully combined.
Step 5: Gently fold half of the mascarpone mixture into the whipped egg whites. Then fold in the remaining mascarpone mixture until the blend is just combined.
Step 6: Quickly dip each ladyfinger into the coffee mixture, coating both sides but not soaking them excessively. Arrange a layer of dipped ladyfingers in a 9×9-inch pan.
Step 7: Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone mixture.
Step 8: Sprinkle the finely chopped pistachios evenly over the top. Cover and refrigerate the tiramisu for at least 4 hours or overnight for best flavor and texture.
Step 9: Slice and serve chilled for a deliciously creamy pistachio dessert.

Tips & Variations

If you prefer a non-alcoholic version, simply omit the rum from the coffee mixture without compromising flavor.
Use high-quality pistachio paste for the best nutty flavor and smooth texture.
For added presentation, garnish with whole pistachios or a dusting of cocoa powder on top before serving.
To avoid over-soaking the ladyfingers, dip them quickly into the coffee mixture to keep the layers firm.

Storage

Store the pistachio tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain its creamy texture. When ready to eat, you can serve it straight from the fridge—no reheating needed.

How to Serve

The image shows a square slice of layered dessert on a white plate with a silver fork next to it. It has three main layers: a bottom and middle layer of light brown coffee-soaked ladyfinger biscuits, soft and slightly textured; a creamy pale green pistachio-flavored mousse layer between and above the biscuits, fluffy and smooth; and a topping of finely chopped bright green pistachios covering the entire top surface evenly. The background features a white marbled texture with soft focus, including a glass of dark coffee and a white pitcher. Another slice of the same dessert is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, this tiramisu is best when made a few hours or even overnight before serving, allowing the flavors to meld and the dessert to set properly.

Is it safe to use raw eggs in this recipe?

This recipe uses raw eggs, which is common in traditional tiramisu. To reduce risk, use very fresh eggs or pasteurized eggs available in stores, especially for those with sensitive immune systems.