Mixing the Pistachio Mascarpone Cream

Step 1: Make Pistachio Butter. Place ¾ cup of raw pistachios into a food processor. Process them continuously for about 5 minutes, stopping occasionally to scrape down the sides, until they transform into a smooth, thick butter. Allow it to cool slightly before use.

Step 2: Combine Mascarpone Mixture. In a large mixing bowl, use a hand-held mixer to beat together the mascarpone cheese, prepared pistachio butter, 2 teaspoons of vanilla extract, and ½ cup of granulated sugar until all ingredients are thoroughly combined and smooth. Be careful not to overmix, which can make the mascarpone grainy.

Step 3: Whip Egg Yolks. In a separate, clean bowl, use your hand-held mixer to beat the four egg yolks with the remaining ¼ cup of sugar until the mixture becomes notably pale in color and has a light, fluffy consistency. This usually takes about 3-4 minutes, indicating proper aeration.

Step 4: Fold Yolks into Mascarpone. Gently add the whisked egg yolk and sugar mixture to the mascarpone and pistachio mixture. Using a spatula, carefully fold them together until just combined. The goal is to maintain the lightness achieved in the egg yolks.

Step 5: Whip Heavy Cream. In yet another clean bowl, beat the heavy cream with your hand mixer until stiff peaks form. This means when you lift the beaters, the cream stands up firmly. This process usually takes about 5 minutes.

Step 6: Fold in Whipped Cream. Carefully fold the whipped heavy cream into the pistachio mascarpone mixture. Use gentle motions to incorporate it fully without deflating the air, ensuring a light and airy finished cream.

Assembling Your Pistachio Cream Tiramisu

Step 7: Prepare Coffee Mixture. In a shallow bowl, combine 4 shots of freshly brewed and cooled espresso, 2 tablespoons of Disaronno, and 1 teaspoon of vanilla extract. This mixture will give your ladyfingers their signature robust flavor and moisture.

Step 8: Dip Ladyfingers. Quickly dip each ladyfinger into the prepared coffee mixture, ensuring it’s coated but not soaked. Arrange a single layer of these dipped ladyfingers to cover the bottom of a 9×13 glass baking dish. It’s perfectly fine if some pieces overlap slightly or need to be broken to fit.

Step 9: Layer Cream. Once the bottom of the dish is covered with ladyfingers, evenly spread half of the prepared pistachio cream mixture over them. Use an offset spatula or the back of a spoon to create a smooth, consistent layer.

Step 10: Final Layers & Chill. Add another layer of espresso-dipped ladyfingers on top of the cream, followed by the remaining pistachio cream mixture. Smooth the top layer. Cover the dish tightly with plastic wrap and chill in the refrigerator for at least 8 hours, or ideally overnight. This crucial chilling time allows the flavors to meld beautifully and the dessert to set properly. Just before serving, dust the Pistachio Cream Tiramisu generously with cocoa powder, sprinkle with pistachio crumbs, and add some dark chocolate shavings for an elegant finish.

Tiramisu is undeniably a “labor of love” rather than a “quick” dessert, but the effort invested is profoundly rewarding. It’s a dessert that truly speaks volumes about the care put into its creation, making it a perfect centerpiece for family gatherings or special occasions. The addition of pistachio imbues this tiramisu with a wonderfully unique character, offering a delightful hint of earthiness and a balanced sweetness that beautifully complements the traditional coffee notes.

I find immense joy in crafting this dessert, and it’s always a hit for holidays. To streamline your festive dinner preparations, consider making main courses like our Authentic Italian Baked Ziti or Authentic Italian Lasagna ahead of time. This frees up your schedule, allowing you ample time to create this exquisite Pistachio Cream Tiramisu and ensure it’s perfectly chilled and ready to impress!

Pro-Tips for Perfect Pistachio Tiramisu

1. Ladyfinger Choice Matters: While we often enjoy making homemade ladyfingers, opting for good quality store-bought ones can significantly cut down on preparation time. A notable difference is that store-bought ladyfingers tend to absorb the espresso mixture more readily and evenly, which can be advantageous for consistency. If making your own, ensure they are slightly stale for optimal absorption.
2. Patience with Pistachio Butter: Don’t be discouraged when making pistachio butter from scratch. It truly is just blended pistachios, but the transformation from nuts to a smooth, creamy paste takes time in the food processor. It will go from crumbs, to a thick paste, and finally to a silky butter. Keep scraping down the sides and continue processing; the reward is a fresher, more intense pistachio flavor than any store-bought variety.
3. Timing is Everything for Toppings: Always wait until your tiramisu has been refrigerated for at least 8 hours (or overnight) before dusting it with cocoa powder, pistachio crumbs, or chocolate shavings. If applied too early, the moisture from the cream will absorb the cocoa powder, causing it to disappear or look patchy, compromising the beautiful presentation. While it will still taste delicious, the visual appeal won’t be as striking.
4. Optimal Chilling for Flavor & Texture: The long chilling time isn’t just for setting; it’s essential for the flavors to fully meld and deepen. This allows the espresso, Disaronno, and pistachio cream to infuse into the ladyfingers, creating a harmonious and complex taste profile. Resist the urge to cut into it too early!
5. Storage Savvy: Store any leftover Pistachio Cream Tiramisu tightly covered in the refrigerator. It will maintain its fresh taste and texture for 2-3 days. Unfortunately, this dessert does not freeze well, as freezing can drastically alter the delicate creamy texture.

When properly stored in an airtight container, your delicious Pistachio Cream Tiramisu will remain fresh and delightful in the refrigerator for 2-3 days. It’s best enjoyed within this timeframe for optimal taste and texture. We do not recommend freezing this dessert, as the delicate texture of the mascarpone cream and ladyfingers will be compromised upon thawing, resulting in a watery and less appealing consistency.

“Tiramisu” literally translates from Italian to “pick me up” or “cheer me up.” This evocative name is often attributed to the dessert’s invigorating combination of strong espresso and sugar, which provides a delightful energy boost, along with the sheer pleasure it brings to the taste buds. Historically, its precise origins are debated, with some stories tracing it back to 17th-century Siena or even to more colorful, albeit perhaps apocryphal, accounts of it being served in Venetian brothels to “re-energize” gentlemen before they returned home. Regardless of the exact story, the name perfectly captures the dessert’s delightful and uplifting essence.

No, traditional tiramisu, including our Pistachio Cream Tiramisu, contains a very modest amount of alcohol. Our recipe calls for only about 2 tablespoons of Disaronno for a dessert that yields 10 servings, meaning the alcohol content per serving is negligible. The Disaronno primarily contributes a subtle almond flavor and aroma rather than a strong alcoholic kick. If you prefer to make it alcohol-free, you can simply omit the Disaronno or substitute it with an equal amount of almond extract diluted in water, or a non-alcoholic coffee syrup for a slightly different, yet still delicious, flavor profile.

Absolutely! In fact, preparing tiramisu in advance is highly recommended. The flavors need time to meld and deepen, and the dessert requires significant chilling time to set properly and achieve its ideal texture. We suggest making it at least 8 hours, or ideally a full day, before you plan to serve it. This makes it a fantastic dessert choice for dinner parties or holidays, as most of the work can be done ahead of time.

Course: Dessert

Cuisine: Italian

Servings: 10 people

Calories: 596 kcal

Pistachio Butter

• ¾ cup raw pistachios

Pistachio Mascarpone Cream

• 4 egg yolks
• 2 cups heavy cream
• 16 oz mascarpone
• ¾ cup sugar (divided)
• 2 tsp vanilla extract

Espresso Mixture & Ladyfingers

• 4 shots espresso (cooled)
• 2 tbsp Disaronno
• 1 tsp vanilla extract
• 30 ladyfingers

Toppings

• Pistachio crumbs
• Cocoa powder
• Dark chocolate shavings (optional)

Pistachio Mascarpone Cream

1. Place ¾ cup of raw pistachios in a food processor and process for about 5 minutes until it becomes a smooth, spreadable butter. Scrape down the sides as needed. Let it cool for 5 minutes.
2. In a large bowl, use a hand-held mixer to beat mascarpone, pistachio butter, 2 tsp vanilla, and ½ cup of sugar until combined and smooth. Do not overmix.
3. In a separate bowl, beat the 4 egg yolks and the remaining ¼ cup of sugar until the mixture is pale and fluffy (about 3-4 minutes). Add these whisked yolks to the mascarpone mixture and gently fold until just combined.
4. In another clean bowl, beat the 2 cups of heavy cream until stiff peaks form (about 5 minutes). Carefully fold this whipped heavy cream into the pistachio mascarpone mixture until well combined, being careful not to deflate the air.

Assembly

5. In a shallow bowl, combine the 4 shots of cooled espresso, 2 tbsp Disaronno, and 1 tsp vanilla.
6. Quickly dip each ladyfinger into the coffee mixture, ensuring it’s coated but not overly saturated. Arrange a single layer of these dipped ladyfingers to cover the bottom of a 9×13 glass baking dish. It’s okay if they overlap slightly.
7. Evenly spread half of the prepared pistachio cream onto the layer of ladyfingers.
8. Place another layer of espresso-dipped ladyfingers on top of the cream. Then, spread the remaining pistachio cream mixture evenly over this second layer.
9. Cover the baking dish tightly with plastic wrap and chill in the refrigerator for at least 8 hours, or ideally overnight, allowing the flavors to meld and the tiramisu to set.
10. When ready to serve, remove from the fridge. Dust the top generously with cocoa powder, sprinkle with pistachio crumbs, and add dark chocolate shavings if desired for garnish. Serve chilled.

1. While we love making homemade ladyfingers, using store-bought ones can save a significant amount of time. Store-bought ladyfingers also tend to absorb the espresso mixture more uniformly.
2. Homemade pistachio butter simply involves processing raw pistachios in a food processor. Be patient; it takes time to go from crumbs to a smooth butter, but the fresh flavor is worth the effort!
3. Ensure your espresso is cooled before dipping the ladyfingers to prevent them from becoming too soft too quickly.
4. For a truly perfect tiramisu, do not rush the chilling process. The flavors deepen and the structure becomes firm, making it easier and more enjoyable to serve.

Calories: 596kcal | Carbohydrates: 38g | Protein: 10g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 250mg | Sodium: 92mg | Potassium: 138mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1635IU | Vitamin C: 0.5mg | Calcium: 123mg | Iron: 2mg