introduction
This pistachio tiramisu is creamy, nutty, and simple to make. It uses pistachio cream with mascarpone and coffee-soaked sponge fingers. For a different tiramisu idea, see classic tiramisu yule log cake.
why make this recipe
You should make this recipe because it is quick, tasty, and different from the usual tiramisu. It uses pistachio cream for a rich, nutty flavour. It is great for guests and easy to prepare ahead.
how to make Pistachio Tiramisu
You make layers of coffee-soaked sponge and a pistachio-mascarpone cream. Chill the dessert so the flavours meld. Decorate with piped pistachio paste and chopped pistachios.
Ingredients :
- 100 ml strong coffee
- 200 g savoiardi sponge fingers
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio cream (plus extra to decorate)
- Chopped pistachios (to decorate)
Directions :
- Whisk the cream and icing sugar in a large bowl until soft peaks form.
- Beat the mascarpone and pistachio cream together in another bowl.
- Fold the mascarpone mix into the whipped cream until just combined.
- Pour the coffee into a shallow dish.
- Dip each sponge finger into the coffee for a couple of seconds on each side.
- Place a single even layer of soaked sponge fingers across the base of a medium dish.
- Spread some of the pistachio-cream mix evenly over the sponge layer.
- Add another layer of coffee-soaked sponge fingers on top.
- Spread another layer of pistachio cream over the second sponge layer.
- Repeat layers until you use all the sponge fingers, ending with pistachio cream on top.
- Spoon the extra pistachio paste into a disposable bag and snip a small corner off to pipe lines on the surface.
- Drag a toothpick through the piped lines in the opposite direction to make a feathered pattern.
- Cover the dish and chill in the fridge for at least 4 hours, ideally overnight.
- Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios.
how to serve Pistachio Tiramisu
Serve chilled on a plate or in the dish. Cut with a sharp knife for neat slices. Let it sit 20 minutes after chilling so it is easier to cut.
how to store Pistachio Tiramisu
Cover and keep in the fridge for up to 3 days. Do not freeze; freezing changes the texture. If you plan to make it ahead, make it the day before serving.
tips to make Pistachio Tiramisu
- Do not soak the sponge fingers too long; a few seconds is enough.
- Fold the cream gently to keep it light.
- Chill well so the layers set and flavors blend.
- Use good quality pistachio cream for best taste.
variation (if any)
You can add a thin layer of melted dark chocolate between layers for a chocolate-pistachio version. You can also swap some pistachio cream for almond paste for a milder nut taste.
FAQs
Q: Can I use instant coffee instead of strong brewed coffee?
A: Yes. Use strong instant coffee dissolved in 100 ml hot water.
Q: Can I make this without mascarpone?
A: Mascarpone gives the best texture, but you can mix cream cheese with a little double cream as a substitute.
Q: How long should I chill the tiramisu?
A: Chill at least 4 hours, but overnight is better for full flavor.
Q: Are savoiardi sponge fingers necessary?
A: They are traditional and work best, but light sponge cake slices can work too.
Conclusion
For another take on tiramisu styles and ideas, you can view Pistachio Tiramisu – Broma Bakery for inspiration and tips.