Pistachio Tiramisu Recipe
Pistachio tiramisu is a modern variation of traditional Italian tiramisu, replacing cocoa with pistachio cream or pistachio butter in the mascarpone filling. The result is a rich, nutty make-ahead dessert with layers of espresso-dipped ladyfingers and airy pistachio mascarpone cream.
Servings: 9
Calories: 740kcal
Equipment
- Double boiler or heat-proof glass bowl and sauce pot
- Hand mixer with whisk attachment
- Spatula for mixing/folding
- 8x8 baking dish preferrable at least 3 inches deep
Ingredients
- 16 oz mascarpone cheese softened
- 3/4 cup heavy whipping cream cold
- 2 Tbsp white granulated sugar
- 6 egg yolks large eggs
- 1/2 cup white granulated sugar
- 5 oz pistachio paste room temperature
- 10 oz ladyfingers cookies
- 1.5-2 cups cold espresso*
- 1 tsp almond extract
- 5 oz unsalted pistachios
Instructions
To Toast Pistachios:
- Preheat the oven to 350℉ and spread the 5 oz of unsalted pistachios in a baking sheet, in one even layer.
- Toast the nuts in the oven for 7-10 minutes, you will start smelling the toasted nut aroma around the oven. I recommend shaking the baking sheet with the nuts half way through baking.
- Let the pistachios cool completely while preparing the tiramisu. Once cooled, chop them into small pieces.Tip: if you want to take off some of the skins, spread the warm toasted pistachios on the clean towel and rub it gently. The skins will fall off pretty easy.
Start with Whipped Cream:
- Use whisk attachment to beat the 3/4 cup of cold heavy whipping cream and 2 tbsp of sugar in the cold bowl, until stiff peaks form. Put whipped cream in the refrigerator until ready to use.
Temper Eggs:
- Heat up water in a double boiler over medium heat and lower heat to medium-low. Add the 6 egg yolks and 1/2 cup of sugar and gently whisk to mix. Cook yolks and sugar in the double boiler over medium-low heat, slowly stirring the whole time, for 7-10 minutes. (Until eggs are 160°-165° F.) Take off heat.
Mascarpone Cream Filling:
- Use a whisk attachment on the immersion blender or a hand held mixer (make sure it's clean after whipped cream). Beat egg yolks until thickened and light in color.
- Spoon in the pistachio paste into the egg mixture and beat it until evenly incorporated.
- Add in mascarpone cheese and beat until combined and smooth.
- Carefully fold in whipped cream with a spatula until all smooth. Take your time, don't rush.
Assembling Pistachio Tiramisu:
- Use an 8×8 baking dish to put together tiramisu.
- Pour cold espresso into a bowl that will fit the ladyfingers cookies and whisk in 1 tsp. of almond extract. Slowly dip each cookie in cold espresso but don't soak them. Lay dipped cookie in the corner of the dish. Repeat with each cookie, laying dipped cookies side by side until the bottom of the dish is covered.
- Cover cookie layer with half of pistachio mascarpone cream mixture, making sure it's even all over.
- Spread half of the chopped pistachios over the cream.
- Layer remaining espresso dipped cookies over the cream, then cover with remaining mascarpone cream, but don't add remaining pistachios yet. (You can store the toasted pistachios on the counter until ready to use. If you wish, you can toast them a couple more minutes before adding to the tiramisu later.)
- Cover the dish with plastic wrap and refrigerate overnight or for at least 6 hours.
- Spread the remaining pistachios on top when ready to serve.
Notes
- *Espresso: you can brew your own espresso if available. If not, get instant espresso powder, it works great. You can also use strong brewed coffee.
- Pistachio Butter vs Pistachio Cream: you can use either pure pistachio butter or pistachio cream for this recipe. The difference won’t be noticeable.
- Egg Safety: Egg yolks are gently cooked to 160-165°F in a double boiler, which makes them safe to consume while keeping the texture smooth and custard-like.
- Mascarpone Tip: Let mascarpone cheese warm up at room temperature before mixing to prevent lumps. Do not overbeat, as it can cause the mixture to separate.
- Ladyfinger Dipping: Dip quickly, about 1 second per side. Over-soaking will cause a watery tiramisu.
- Make Ahead: This dessert HAS TO BE made ahead and chilled. Minimum chill time is 6 hours.
- Freezing: Freeze without the final pistachio topping for up to 3 months. Thaw overnight in the refrigerator and add pistachios before serving.
- Serving Tip: For clean slices, use a sharp knife and wipe it clean between cuts.
Nutrition
Calories: 740kcal | Carbohydrates: 47g | Protein: 18g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 272mg | Sodium: 93mg | Potassium: 527mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1451IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 3mg