Pistachio Tiramisu Recipe

This pistachio tiramisu recipe features pistachios 3 ways (extract, paste, and ground nuts) to ensure a positively rich, nutty flavor profile with every bite.

📝 Ingredients

• 1 1/2 cups brewed espresso
• 2 tablespoons cane sugar
• 1 teaspoon pistachio extract
• 8 ounces mascarpone cheese, cold
• 1/4 cup pistachio paste
• 1 teaspoon vanilla extract
• 24 ladyfinger cookies
• 1 cup heavy cream, cold
• 1/4 cup powdered sugar
• 1/2 cup pistachios

👨‍🍳 Instructions

1. 1Line a 9x9-inch baking dish with parchment paper.
2. 2In a shallow bowl, combine the espresso, cane sugar, and pistachio extract, stirring until the sugar dissolves. Set aside to cool.
3. 3Add the mascarpone cheese, pistachio paste, and vanilla extract to a large bowl and beat with a hand mixer for 1-2 minutes. Set aside.
4. 4Place a mixing bowl (ideally a metal one) in the freezer so it’s chilled when it comes time to make the whipped cream.
5. 5Lay the ladyfingers out in your baking dish for sizing, and cut them accordingly to fit tightly in the dish.
6. 6Dip 12 of the ladyfingers into the cooled espresso quickly, and arrange in a single layer in the baking dish.
7. 7Add the heavy cream and powdered sugar to the chilled bowl. Beat on medium speed for about 6 minutes, until soft peaks form.
8. 8Fold the mascarpone/pistachio mixture into the whipped cream and stir until combined.
9. 9Spread half of the pistachio/whipped cream mixture evenly over the ladyfingers.
10. 10Repeat with another layer of dipped ladyfingers.
11. 11Spread the remaining pistachio/whipped cream mixture on top, smoothing gently.
12. 12Cover and refrigerate the tiramisu for at least 4 hours, preferably overnight, until fully set.
13. 13Add the pistachios to a spice grinder and grind to form a fine dust.
14. 14Just before serving, dust the tiramisu with the pistachio powder. Optionally garnish the tiramisu with additional whole pistachios or white chocolate curls before slicing and serving.