Pistachio Tiramisu – An Elegant Italian Dessert with a Nutty Twist

 

If you love classic Italian tiramisu but want to try something new, this Pistachio Tiramisu is a dreamy variation that combines the creamy richness of mascarpone with the delicate nuttiness of pistachios. Unlike the traditional version made with coffee and cocoa, this recipe layers soft pistachio sponge cake, fluffy mascarpone cream, and a pistachio topping that makes every bite unforgettable.

Whether you’re preparing it for a holiday, a dinner party, or just a cozy family dessert, this tiramisu will impress everyone at the table.

 Ingredients

For the Pistachio Sponge Cake

• 1 cup all-purpose flour
• 1/2 cup finely ground pistachios (unsalted, shelled)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 2 tablespoons melted butter (optional, for extra richness)

For the Pistachio Mascarpone Cream

 

• 1 1/2 cups mascarpone cheese (room temperature)
• 1 cup heavy cream (cold)
• 1/2 cup powdered sugar (adjust to taste)
• 2 teaspoons pistachio paste (or 2 tbsp ground pistachios mixed with cream)
• 1 teaspoon vanilla extract

For Assembly

• 1/2 cup pistachio milk or lightly sweetened milk (for soaking sponge layers)
• 1/4 cup chopped pistachios (for garnish)
• 2 tablespoons crushed pistachio biscotti or ladyfingers (optional, for crunch)
• White chocolate shavings (optional, for decoration)

 Step-by-Step Instructions

Step 1: Prepare the Pistachio Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9×13-inch baking pan or two 8-inch round pans with parchment paper.
2. In a bowl, sift together the flour, ground pistachios, baking powder, and salt. Set aside.
3. In a separate large bowl, beat the egg yolks with half of the sugar (about 3/8 cup) until pale and creamy. Add in the vanilla, milk, and melted butter if using.
4. In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until glossy stiff peaks form.
5. Gently fold the flour mixture into the yolk mixture, then carefully fold in the egg whites in three additions to keep the batter airy.
6. Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean.
7. Allow the sponge to cool completely before using it for the tiramisu layers.

Step 2: Make the Pistachio Mascarpone Cream

 

1. In a large mixing bowl, whisk the mascarpone cheese until smooth and creamy.
2. In a separate chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract and continue whipping until stiff peaks hold.
3. Gently fold the whipped cream into the mascarpone. Add pistachio paste (or ground pistachios mixed with a spoon of cream) for that rich nutty flavor.
4. Cover and refrigerate until ready to assemble.

Step 3: Assemble the Pistachio Tiramisu

 

1. Slice the cooled sponge cake into two even layers.
2. Place one layer at the bottom of a deep glass dish or springform pan.
3. Brush generously with pistachio milk or lightly sweetened milk until moist but not soggy.
4. Spread half of the pistachio mascarpone cream evenly over the soaked sponge layer.
5. Add the second layer of sponge cake on top, brush again with pistachio milk, and cover with the remaining mascarpone cream.
6. Smooth the top with a spatula and sprinkle with chopped pistachios, biscotti crumbs, or white chocolate shavings for garnish.

Step 4: Chill and Serve

 

• Cover the dish with plastic wrap and refrigerate for at least 4–6 hours (overnight is best) to allow the flavors to meld together.
• Slice into squares or scoop with a spoon and serve chilled.

 Tips for the Best Pistachio Tiramisu

 

• For stronger pistachio flavor, add a tablespoon of pistachio paste to the soaking milk.
• If you want a gluten-free option, replace the flour with almond flour or a gluten-free baking mix.
• Decorate with gold leaf or edible flowers for a festive look.
• Always serve chilled – tiramisu tastes better the next day!

 Serving Suggestions

 

This pistachio tiramisu pairs beautifully with:

• A hot cup of espresso or cappuccino.
• A drizzle of pistachio syrup for extra indulgence.
• Fresh berries or figs on the side for balance.

 Why You’ll Love This Recipe

 

Unlike the traditional coffee tiramisu, this version is:
Kid-friendly (no coffee or alcohol)
Nutty, creamy, and full of flavor
Perfect for holidays and special occasions
Make-ahead friendly – ideal for busy hosts