Pistachio Tiramisu
Creamy, nutty, and just the right amount of sweet – this Pistachio Tiramisu recipe is a dreamy twist on the classic. Made with pistachio cream, mascarpone, and layers of soft espresso-rum soaked ladyfingers.
Ingredients you’ll need:
- strongly brewed coffee
- rum, or marsala wine (optional)
- vanilla extract
- mascarpone cheese
- eggs
- sugar
- pistachio cream
- pistachios
- ladyfinger cookies (hard, NOT soft baked)
And if you’re looking to Make Pizza from Scratch, here are my two favorite recipes we always use when hosting pizza nights!
Bake with me!
Pistachio Tiramisu
Ingredients
- 1 cup Strongly Brewed Coffee
- 2 tsp. Vanilla Extract divided
- Optional 1 tbsp. Marsala Wine or Rum
- 4 large Eggs separated
- 1/3 cup + ¼ cup Granulated Cane Sugar
- 16 oz. Mascarpone Cheese cold from the fridge
- ½ cup Pistachio Cream
- 1/3 cup Pistachios finely chopped
- 1 9 oz. package Ladyfinger Cookies
Instructions
- In a shallow bowl, combine the strongly brewed coffee, 1 teaspoon vanilla, and (optional) rum. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Turn the mixer on HIGH speed, then gradually add the 1/3 cup sugar. Beat until stiff peaks, about 4-5 minutes. Transfer to a separate bowl.
- After removing the beaten egg whites, add the egg yolks and remaining ¼ cup sugar to the same mixing bowl. Beat for 2-3 minutes, until fluffy and pale yellow.
- Add the mascarpone cheese and remaining 1 teaspoon vanilla, then mix until smooth.
- Fold in the pistachio cream until smooth.
- Gently fold in the beaten egg whites with a spatula until well-combined. Be careful not to deflate any of the beaten egg whites.
- Assembling in a 9×9” casserole dish, generously dredge each lady finger in the coffee mixture then place in the dish. Create a single layer on the bottom of the dish with the dipped lady fingers.
- Add half of the pistachio cream mixture then spread out to an even layer with a spatula. Repeat the process of layering with the dipped ladyfingers and pistachio cream.
- Garnish with the finely chopped pistachios.
- Chill in the fridge uncovered for at least 1 hour to overnight. The longer is chills, the better!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
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What kind of pistachio cream do you recommend? It’s hard to find where I am.
I absolutely love using Pistakio, but you can also make your own if it’s hard to find!
In the video, what was the green powder you sprinkled into the marscapone mixture? Was it matcha? It just made it the most beautiful green colour.
Thanks xx
It was matcha powder!!
What if I want to make it without eggs 🥚?
I made this recipe for my summer party and it was such a huge hit!! Everyone loved it even more than my original tiramisu recipe. It is very easy to make and I will definitely make it again. If you can’t find pistachio cream in stores, try Amazon!
Thank you, Sofia!! I’m so happy you loved it!!
Easy and delish! A true showstopper!
This recipe was so freaking delicious and unique. I made it for a party I had in the summer and all of my friends loved it. It was all gone by the end of the night. No leftovers for me 🙁
My family loved this! It was a perfect twist on a typical Tiramisu!
Made this for a lunch I hosted today. Unbelievable! It was a hit! My most favorite tiramisu recipe to date. Thank you.