Pistachio Cream Tiramisu Recipe
Introduction
This Pistachio Cream Tiramisu is a delightful twist on the classic Italian dessert, perfect for pistachio lovers. Creamy, nutty, and layered with espresso-soaked ladyfingers, it’s both easy to make and irresistibly delicious.
Ingredients
- 1 ½ cups (360 ml) cold heavy cream
- 1 cup (240 g) mascarpone cheese
- ¾ cup (180 g) pistachio cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups (360 ml) strong espresso, cooled
- 2 tbsp pistachio liqueur or Amaretto (optional)
- 30–36 ladyfingers
- ½ cup (60 g) chopped pistachios
- 2 tbsp cocoa powder (optional)
Instructions
- Step 1: Whip the cold heavy cream until soft peaks form, then set aside.
- Step 2: In a separate bowl, mix mascarpone, pistachio cream, powdered sugar, and vanilla extract until smooth and creamy.
- Step 3: Gently fold the whipped cream into the pistachio mixture until fully combined.
- Step 4: Combine the cooled espresso with pistachio liqueur or Amaretto if using.
- Step 5: Quickly dip each ladyfinger into the espresso mixture, making sure not to soak them too long to avoid sogginess.
- Step 6: Arrange a full layer of the dipped ladyfingers at the bottom of your serving dish.
- Step 7: Evenly spread half of the pistachio cream mixture over the ladyfingers.
- Step 8: Repeat by layering another round of dipped ladyfingers, then spread the remaining pistachio cream on top.
- Step 9: Cover and chill the tiramisu for at least 6 hours or overnight to set and develop flavors.
- Step 10: Before serving, garnish with chopped pistachios and a dusting of cocoa powder if desired.
Tips & Variations
- For individual servings, layer the tiramisu in small glasses to create an elegant presentation.
- Add a swirl of extra pistachio cream on top just before serving for enhanced nuttiness.
- If pistachio cream is unavailable, you can blend finely ground pistachios with a touch of honey and mascarpone.
- Adjust sweetness by varying the amount of powdered sugar to your taste.
Storage
Store the tiramisu covered in the refrigerator for up to 3 days. It’s best enjoyed chilled, so reheat is not recommended. Keep it tightly sealed to maintain freshness and prevent the ladyfingers from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pistachio cream tiramisu ahead of time?
Yes, this dessert benefits from refrigeration overnight. Preparing it a day in advance allows the flavors to meld beautifully.
What can I use if I don’t have pistachio liqueur?
You can omit the liqueur or substitute it with Amaretto, or simply increase the espresso quantity to maintain moisture without adding alcohol.
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Pistachio Cream Tiramisu Recipe
- Total Time: 6 hours 15 mins
- Yield: 8 servings 1x
Description
A dreamy and creamy pistachio twist on the classic tiramisu, featuring layers of espresso-soaked ladyfingers and luscious pistachio cream. This no-bake dessert is perfect for pistachio lovers seeking an indulgent yet easy-to-make treat.
Ingredients
Pistachio Cream Mixture
- 1 ½ cups (360 ml) cold heavy cream
- 1 cup (240 g) mascarpone cheese
- ¾ cup (180 g) pistachio cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Espresso Soaking Liquid
- 1 ½ cups (360 ml) strong espresso, cooled
- 2 tbsp pistachio liqueur or Amaretto (optional)
Assembly
- 30–36 ladyfingers
- ½ cup (60 g) chopped pistachios
- 2 tbsp cocoa powder (optional)
Instructions
- Whip Cream: Whip the cold heavy cream until soft peaks form, ensuring it is light and airy for folding into the mascarpone mixture.
- Prepare Pistachio Mixture: In a separate bowl, mix the mascarpone cheese, pistachio cream, powdered sugar, and vanilla extract until smooth and well combined.
- Fold Cream Into Mixture: Gently fold the whipped cream into the mascarpone-pistachio mixture to create a fluffy and creamy filling, taking care not to deflate the whipped cream.
- Prepare Espresso Soak: Combine the cooled espresso with pistachio liqueur or Amaretto if using, mixing well to enhance flavor.
- Dip Ladyfingers: Briefly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
- First Layer: Arrange a full layer of the dipped ladyfingers evenly in your serving dish.
- Spread Pistachio Cream: Evenly spread half of the pistachio cream mixture over the ladyfingers layer.
- Second Layer: Repeat by dipping and layering the remaining ladyfingers on top of the cream layer.
- Top with Remaining Cream: Spread the remaining pistachio cream mixture over the second layer of ladyfingers.
- Chill: Refrigerate the assembled tiramisu for at least 6 hours or preferably overnight, allowing the flavors to meld and the dessert to set.
- Garnish and Serve: Before serving, garnish the tiramisu with chopped pistachios and dust with cocoa powder for an elegant finish.
Notes
- This pistachio cream tiramisu can be served in individual glasses for stylish presentations.
- Swirling a little pistachio cream on top before serving adds an extra nutty burst.
- For a boozy version, add more pistachio liqueur or Amaretto to taste.
- Ensure ladyfingers are dipped briefly to prevent sogginess.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: pistachio tiramisu, pistachio cream dessert, no-bake tiramisu, Italian dessert, layered tiramisu, pistachio recipes
