Pistachio Tiramisu Recipe

Looking to elevate your traditional tiramisu with a delightful nutty flavor? This Pistachio Tiramisu brings the classic Italian dessert to new heights with layers of fluffy pistachio sponge cake, creamy mascarpone, and a hint of espresso. Topped with a generous sprinkle of chopped pistachios, this dessert is both elegant and indulgent—perfect for a special occasion or to impress your guests at a dinner party.

The Perfect Pistachio Sponge Cake

The base of this pistachio tiramisu is a light, airy pistachio sponge cake. Ground pistachios mixed with flour and a fluffy egg base create a soft, nutty foundation for the creamy layers that follow. The cake bakes quickly and cools in time for the assembly of the other delicious layers.

A Creamy Mascarpone Dream

No tiramisu is complete without its luxurious mascarpone filling. For this recipe, the mascarpone is blended with whipped cream, powdered sugar, and vanilla to create a smooth, velvety cream. This is layered between slices of the pistachio sponge, soaked in an espresso-coffee liqueur mix for a decadent combination of flavors and textures.

Pistachio Tiramisu Recipe

Ingredients:

For the Pistachio Sponge Cake:

1 cup all-purpose flour

1/2 cup ground pistachios

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, separated

3/4 cup granulated sugar

For the Mascarpone Cream:

1 1/2 cups mascarpone cheese

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

For the Assembly:

1/2 cup brewed espresso, cooled

1/4 cup coffee liqueur

1/2 cup chopped pistachios, for garnish

Cocoa powder, for dusting

Directions:

Prepare the Sponge Cake:

Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking dish with parchment paper.

In a bowl, mix flour, ground pistachios, baking powder, and salt.

Beat egg yolks with half the sugar until fluffy. In another bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks.

Fold the yolk mixture into the whites, then gradually sift in the dry ingredients, folding gently.

Pour the batter into the prepared dish and bake for 20-25 minutes. Allow to cool completely.

Make the Mascarpone Cream:

In a bowl, whisk together mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.

Assemble the Tiramisu:

Mix espresso and coffee liqueur. Cut the sponge cake into layers.

Brush each layer with the espresso mixture. Spread a layer of mascarpone cream between each layer of sponge.

Cover the top with a final layer of cream and dust with cocoa powder.

Sprinkle chopped pistachios over the top for garnish.

Chill and Serve:

Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

Serve chilled, cut into slices.

A Dessert Worth the Wait

Though it requires some chill time to let the flavors meld, this Pistachio Tiramisu is worth every minute. The nutty pistachio layers, paired with the rich mascarpone cream, create a dessert that’s sophisticated yet comforting. Serve it chilled, and enjoy the compliments!