Pistachio Tiramisu is a refined and nutty twist on the beloved Italian dessert. Featuring layers of pistachio sponge soaked in coffee liqueur and espresso, this elegant dessert is enriched with a silky mascarpone cream and garnished with cocoa powder and chopped pistachios. It’s a luxurious and sophisticated treat perfect for special occasions or anytime you want to impress.
Why You’ll Love This Recipe
This recipe takes classic tiramisu to new heights by incorporating the rich, earthy flavor of pistachios. The pistachio sponge is light and nutty, complementing the creamy mascarpone filling and bold espresso. It’s less sweet than traditional tiramisu but more complex in flavor. Whether you’re a pistachio lover or looking for a unique dessert, this version delivers both comfort and elegance in every bite.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pistachio Sponge Cake:
1 cup all-purpose flour
½ cup ground pistachios
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs, separated
¾ cup granulated sugar
For the Mascarpone Cream:
1½ cups mascarpone cheese
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
For the Assembly:
½ cup brewed espresso, cooled
¼ cup coffee liqueur
½ 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 medium bowl, whisk together flour, ground pistachios, baking powder, and salt.
In a large bowl, beat the egg yolks with half of the sugar until thick and pale.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
Gently fold the yolk mixture into the beaten egg whites. Gradually sift in the dry ingredients, folding gently to maintain the volume.
Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the mascarpone cream:
In a large bowl, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until thick, smooth, and spreadable. Be careful not to overmix.
Assemble the tiramisu:
In a small bowl, combine the brewed espresso and coffee liqueur.
Slice the cooled sponge cake horizontally or into two even layers.
Brush each sponge layer generously with the espresso mixture.
Spread a layer of mascarpone cream over the soaked sponge. Repeat with the next layer.
Finish with a smooth layer of mascarpone cream on top.
Finish and chill:
Dust the top with cocoa powder using a fine sieve. Sprinkle chopped pistachios over the top.
Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully develop and the dessert to set.
Servings and timing
Servings: 8–10
Prep Time: 40 minutes
Bake Time: 25 minutes
Chill Time: 4 hours minimum
Total Time: Approximately 5 hours
Calories: Around 350–400 kcal per serving
Variations
Alcohol-Free Version: Replace coffee liqueur with additional espresso or coffee syrup.
Lighter Cream: Use whipped topping in place of some heavy cream for a lighter filling.
Vegan Option: Use plant-based mascarpone and whipped cream alternatives, and a vegan sponge cake base.
Lemon-Pistachio: Add a touch of lemon zest to the cream for a fresh, citrusy contrast.
Chocolate Layer: Add a thin layer of grated dark chocolate between sponge and cream for extra richness.
storage/reheating
Store the pistachio tiramisu covered in the refrigerator for up to 4 days. The flavor improves as it chills, making it a great make-ahead dessert. This tiramisu is not suitable for freezing, as the texture of the cream may break when thawed.
FAQs
Can I use store-bought sponge cake?
Yes, you can use a plain or pistachio-flavored sponge or ladyfingers if you’re short on time.
What kind of pistachios should I use?
Use unsalted, shelled pistachios for grinding and garnish to maintain flavor balance.
Can I omit the coffee liqueur?
Yes, you can substitute with more espresso or a coffee-flavored syrup.
Is it necessary to use mascarpone?
Yes, mascarpone provides the creamy, rich texture that defines tiramisu. Substituting with cream cheese changes the flavor profile.
How do I grind pistachios?
Use a food processor or blender. Be careful not to over-process, or they may turn into paste.
Can I make this dessert in individual cups?
Yes, layer the sponge, soak, and cream in cups or jars for elegant individual servings.
Does it need to be refrigerated overnight?
At least 4 hours is required, but overnight chilling allows the best flavor and texture development.
Can I add fruit?
Yes, thin layers of raspberries or cherries can add a refreshing contrast.
How do I ensure my mascarpone cream isn’t runny?
Use cold mascarpone and heavy cream, and avoid overmixing. Beat just until thick and smooth.
Can I dust with something other than cocoa?
Yes, try ground pistachios, grated white chocolate, or even a sprinkle of cinnamon for a unique touch.
Conclusion
Pistachio Tiramisu is a sophisticated dessert that transforms a classic favorite with the rich flavor of pistachios and the boldness of espresso. With its beautiful layers, smooth mascarpone cream, and elegant garnishes, it’s sure to be a memorable treat for any occasion. Whether served at a dinner party or enjoyed quietly at home, this recipe is a refined indulgence worth savoring.
Pistachio Tiramisu Recipe
- Total Time: 5 hours
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This Pistachio Tiramisu Recipe offers a delightful twist on the classic Italian dessert, featuring layers of light pistachio sponge cake, rich mascarpone cream, espresso, and coffee liqueur. Topped with chopped pistachios and cocoa powder, it’s a show-stopping treat for any occasion.
Ingredients
For the Pistachio Sponge Cake:
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1 cup all-purpose flour
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1/2 cup ground pistachios
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1 tsp baking powder
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1/4 tsp salt
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4 large eggs, separated
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3/4 cup granulated sugar
For the Mascarpone Cream:
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1 1/2 cups mascarpone cheese
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1 cup heavy cream
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1/2 cup powdered sugar
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1 tsp vanilla extract
For the Assembly:
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1/2 cup brewed espresso, cooled
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1/4 cup coffee liqueur
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1/2 cup chopped pistachios, for garnish
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Cocoa powder, for dusting
Instructions
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Prepare the Sponge Cake:
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Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment.
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Mix flour, ground pistachios, baking powder, and salt in a bowl.
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Beat egg yolks with half the sugar until fluffy. Separately, beat egg whites to soft peaks, then add remaining sugar and beat to stiff peaks.
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Gently fold yolks into whites, then fold in dry ingredients.
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Pour into prepared dish and bake for 20–25 minutes. Cool completely.
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Make the Mascarpone Cream:
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Whisk mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
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Assemble the Tiramisu:
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Mix espresso and coffee liqueur.
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Slice sponge into layers and brush each with espresso mixture.
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Layer with mascarpone cream, repeating as needed.
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Finish with a final layer of cream, dust with cocoa powder, and sprinkle chopped pistachios.
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Refrigerate at least 4 hours or overnight.
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Notes
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Use high-quality espresso for best flavor.
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For a nut-free version, omit pistachios and use plain sponge.
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Best served chilled after overnight refrigeration.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
