Pistachio Tiramisu Recipe
A luscious Pistachio Tiramisu featuring coffee-soaked ladyfingers layered with a rich pistachio mascarpone cream, finished with a sprinkle of finely chopped pistachios for a delightful nutty crunch. This no-bake Italian-inspired dessert combines the classic flavors of tiramisu with the unique taste of pistachio paste for a creamy, elegant treat perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
For the Coffee-Soaked Ladyfingers:
- 1 cup strongly brewed coffee
- 1 tbsp rum (optional)
- ¼ tsp almond extract
- 1 (7 oz) package ladyfingers
For the Pistachio Mascarpone Cream:
- 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
Topping:
- ⅓ cup pistachios (very finely chopped)
Instructions
- Prepare the Coffee Mixture: Brew 1 cup of strong coffee and pour it into a shallow bowl. Add ¼ teaspoon almond extract and 1 tablespoon rum if using. Stir and set aside to cool.
- Separate Eggs: Carefully separate the 4 large eggs, placing the egg whites into a stand mixer bowl and the yolks into a separate mixing bowl.
- Whip Egg Whites: Using a whisk attachment, beat the egg whites on medium speed, gradually adding half of the sugar (⅓ cup). Continue whipping until stiff peaks form, about 3 minutes. Transfer the whipped egg whites to a large bowl.
- Mix Egg Yolks: In the bowl with egg yolks, beat together with remaining ⅓ cup sugar until the mixture becomes pale and fluffy, around 3 minutes. Add 16 oz cold mascarpone cheese and mix until very smooth. Next, incorporate ⅓ cup pistachio paste, 1 teaspoon vanilla extract, and ½ teaspoon almond extract, mixing well.
- Combine Mixtures: Gently fold half of the mascarpone mixture into the whipped egg whites using a spatula. Fold carefully to maintain the airy texture. Repeat with the remaining mascarpone mixture, folding until just combined.
- Assemble Tiramisu: Quickly dip ladyfingers into the prepared coffee mixture, making sure to soak both sides but not too long to avoid sogginess. Arrange a layer of soaked ladyfingers in a 9×9-inch pan. Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat Layers: Dip the remaining ladyfingers in the coffee mixture and layer them over the mascarpone cream. Spread the remaining mascarpone cream over this layer.
- Top and Chill: Sprinkle the top layer with very finely chopped pistachios. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and cream to set.
- Serve: Slice into squares and serve chilled for a rich, delicious pistachio tiramisu experience.
Notes
- Use cold mascarpone straight from the fridge for best texture and stability.
- Be careful not to over-soak the ladyfingers to prevent a soggy tiramisu.
- If desired, substitute rum with coffee liqueur or omit alcohol entirely for a non-alcoholic version.
- For a nut-free version, omit pistachio paste and pistachio topping, substituting with vanilla extract only.
- Ensure eggs are fresh and properly separated to achieve the perfect cream texture.
Keywords: Pistachio Tiramisu, Italian dessert, no-bake tiramisu, pistachio mascarpone, coffee-soaked ladyfingers, layered dessert
Find it online: https://leofoster.com/pistachio-tiramisu-recipe/
