Pistachios were smuggled from Iran to Sicily in 827 AD by Arab traders—this tiramisu uses that exact Sicilian variety.
Pistachio Tiramisu
Indulge in a delightful twist on classic tiramisu with this luscious pistachio-flavored dessert! Featuring creamy mascarpone, rich espresso-soaked ladyfingers, and a sprinkle of crushed pistachios, this treat brings a burst of nutty flavor that will have you coming back for seconds. Perfect for impressing guests or satisfying your sweet tooth, this vibrant dessert is a must-try!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- crème liquide (240 ml)
- mascarpone (240 ml)
- lait (240 ml)
- lait concentré sucré (15 ml)
📦Other(3)
- pistaches concassées (30 ml)
- boudoirs
- pistache (15 ml)choose a good quality pistachio paste
👨🍳 Instructions
- 1
Whip mascarpone with liquid cream.
- 2
Add sweetened condensed milk and pistachio paste.
- 3
Dip ladyfingers in milk and layer them in a dish.
- 4
Spread a layer of cream, followed by a layer of pistachio paste and crushed pistachios.
- 5
Repeat the layers and finish with the remaining cream.
- 6
Smooth the top for decoration.
- 7
Mix some pistachio paste with milk for decoration and use a plastic bag to create designs.
- 8
Chill in the fridge overnight before serving.
💡 Pro Tips
- ✓Whip mascarpone to soft peaks only (30-45 seconds) because over-whipping breaks the fat emulsion and creates a grainy, separated texture.technique30-45 seconds
- ✓Dip ladyfingers for exactly 2-3 seconds per side in milk - longer soaking creates a mushy base that won't support the cream layers structurally.timing2-3 seconds per side
- ✓Chill assembled tiramisu for minimum 8 hours because mascarpone needs time to firm up and flavors require 6-8 hours to meld through osmotic diffusion.timing8 hours minimum
- ✓Use pistachio paste at room temperature (68-72°F) for easier spreading and better incorporation - cold paste creates streaks and uneven distribution in the cream.ingredient68-72°F
- ✓Toast crushed pistachios at 325°F for 3-4 minutes to intensify flavor through Maillard reactions and create textural contrast against the soft cream layers.technique325°F for 3-4 minutes
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