Pistachio Tiramisu

A twist on classic tiramisu — layers of creamy pistachio-infused mascarpone, espresso-soaked biscuits, and crunchy pistachio nuts. Rich, nutty, and perfect for dessert lovers.

Why You’ll Love This Recipe

• Classic tiramisu texture with a nutty pistachio flavor and extra crunch
• Creamy layers balanced by coffee-soaked biscuits and chopped pistachios
• Elegant dessert for dinner parties, holidays, or cozy nights in
• Make-ahead friendly — chill for best flavor melding
• Easy to customize: more/less coffee, extra nuts, or chocolate layers

Ingredients

For the Coffee Soak

• 1 cup strong brewed coffee — cooled
• 2 tbsp sugar (optional, dissolve into coffee)

For the Pistachio Cream Layer

• 500 g (about 1 lb) mascarpone cheese, softened
• 1 cup heavy cream (or whipping cream), cold
• ⅔ cup powdered sugar
• ⅓ cup pistachio butter (or finely ground pistachios + a bit of milk to make a paste)
• 1 tsp vanilla extract
• ½ cup finely chopped pistachios

For the Layering

• ~200–250 g ladyfinger biscuits (or sponge cake fingers) — enough to make 2-3 layers depending on your dish size
• Additional chopped pistachios for topping
• Optional: a drizzle of melted dark chocolate or cocoa powder for extra richness

Instructions

1. Prepare the Coffee Soak
   • Brew strong coffee, let it cool. Stir in sugar if using. Pour into a shallow dish wide enough to dip biscuits quickly.
2. Make the Pistachio Cream
   • In a chilled bowl, whip heavy cream until soft peaks form.
   • In another bowl, mix mascarpone, powdered sugar, pistachio butter (or pistachio paste), and vanilla until smooth.
   • Gently fold whipped cream into mascarpone-pistachio mixture until creamy and smooth.
   • Fold in the finely chopped pistachios for texture.
3. Assemble the Tiramisu
   • Quickly dip each biscuit (or sponge finger) into the coffee — don’t soak too long or they’ll get soggy.
   • Line the bottom of a rectangular or square dish with a layer of soaked biscuits.
   • Spread about half of the pistachio cream evenly over the biscuits.
   • Repeat: another layer of dipped biscuits, then remaining cream.
4. Finish & Chill
   • Smooth the top with a spatula.
   • Sprinkle additional chopped pistachios on top. Optionally drizzle with melted chocolate or dust lightly with cocoa powder.
   • Cover and refrigerate for at least 4–6 hours, ideally overnight — this helps layers set and flavors meld.
5. Serve
   • Cut into squares or scoop servings.
   • For extra indulgence, top with a few whole pistachios, a light dusting of cocoa, or a drizzle of chocolate.

You Must Know

• Use strong coffee (espresso-strength) to balance the sweet pistachio cream.
• Dip biscuits briefly — over-soaking makes the tiramisu soggy.
• Chill long enough — tiramisu tastes best after resting, when flavors combine and texture firms up.
• Pistachio butter (or paste) adds flavor depth; if using ground pistachios, make sure to grind finely for smooth cream.

Pro Tips

• Add a thin layer of cocoa-dusted cream between layers for a chocolate-pistachio variation.
• For a lighter version: fold in a bit of Greek yogurt with mascarpone.
• Use a mix of whole pistachios and chopped for crunch contrast.
• Serve chilled — warm tiramisu loses its structure and flavor balance.

Ingredient Substitutions

• Pistachio butter: Use almond butter + a drop of almond extract if pistachios unavailable (flavor will differ).
• Biscuits: Use sponge cake slices or gluten-free ladyfingers if needed.
• Cream: Use light whipping cream or substitute part with Greek yogurt for lighter texture.
• Sugar: Use powdered sugar or a sugar alternative suitable for baking.

Serving Suggestions

• Serve with a light dusting of cocoa or grated dark chocolate on top
• Pair with a cup of strong coffee or espresso — complements the nutty sweetness
• Add a side of fresh berries or a berry coulis for freshness and contrast
• Great for dinner parties, holidays, or as a special dessert treat

Storage Tips

• Store covered in the fridge for up to 3–4 days.
• Tiramisu texture improves after a day as flavors meld.
• For longer storage: freeze in small portions (without extra toppings); thaw overnight in fridge before serving.

Frequently Asked Questions

→ Can I make this nut-free?
Yes — skip pistachio butter/pistachios and use plain mascarpone cream or substitute another nut-free flavor (like vanilla or coffee).

→ Can I use instant coffee instead of fresh-brewed?
Yes — dissolve instant coffee in a small amount of hot water for a strong base.

→ Is this dessert too sweet?
You can reduce powdered sugar by ¼ cup — pistachio and cream already give richness and flavor.

→ Can I make it dairy-free?
Use plant-based cream cheese and “cream” substitutes — texture will be slightly different but still tasty.

Enjoy your Pistachio Tiramisu — a creamy, nutty dessert that brings classic tiramisu vibes with a delicious twist!

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