Photo coming soon
ItalyThe pistachio cream needs to be good quality here — it's carrying the entire flavour of the dessert. Thin, artificially flavoured pistachio spread produces a one-note, slightly synthetic result. Look for a cream that lists pistachios as the first ingredient with sugar second, ideally from an Italian deli or a Middle Eastern grocery store. Pisti and Fiasconaro are reliable brands if you can find them.
The soaking liquid here is more forgiving than straight espresso because the condensed milk slows absorption. Still — keep the dip fast. Ladyfingers that soak for 5 seconds become saturated and the layers lose definition. The goal is moist throughout but still structurally intact.
Pistachio Tiramisu
By Sergei Martynov
Classic tiramisu where pistachio cream is folded into the mascarpone filling, and the espresso is replaced with a sweetened condensed milk and pistachio mixture. No cocoa on top — crushed pistachios instead. Pale green, nutty, and easier to make than it looks.
Key Ingredients
What you'll need
Ingredients
- 200 gSee recipes with ladyfinger cookies
ladyfinger cookies
i - 250 gSee recipes with mascarpone cheese
mascarpone cheese
i - 300 mlSee recipes with heavy cream
heavy cream
i - 150 gSee recipes with pistachio cream
pistachio cream
i - 3 tbsp
- 1 tspSee recipes with vanilla extract
vanilla extract
i - 200 mlSee recipes with brewed espresso
brewed espresso, cooled
i - 3 tbspSee recipes with sweetened condensed milk
sweetened condensed milk
i - 50 gSee recipes with crushed pistachios
crushed pistachios
i
How to make it
Instructions
- 1
Make the soaking liquid. Mix the cooled espresso with the sweetened condensed milk. Stir until combined. This replaces the plain espresso — the condensed milk adds sweetness and a slight creaminess that works well with the pistachio.
- 2
Beat the heavy cream, sugar and vanilla to stiff peaks. Add the mascarpone and fold until smooth. Add the pistachio cream and fold it in gently until the mixture is an even pale green. Don't overmix — you want the cream light and airy, not dense.
- 3
Dip each ladyfinger into the espresso-condensed milk mixture for 1–2 seconds per side. Arrange in a single layer in a 20x30cm dish or serving container.
- 4
Spread half the pistachio cream mixture over the ladyfingers. Add a second layer of dipped ladyfingers, then the remaining cream. Smooth the top.
- 5
Scatter crushed pistachios generously over the top. Refrigerate for at least 4 hours, ideally overnight.
- 6
Serve cold. The tiramisu firms up as it chills — it should be set enough to hold a clean cut when served.
Frequently Asked Questions
What does pistachio tiramisu taste like compared to regular tiramisu?
The espresso-bitter contrast in classic tiramisu is replaced by a sweeter, nuttier profile. The pistachio cream in the mascarpone layer gives every bite a rich, slightly sweet, grassy flavour that's quite different from the sharp coffee punch of the original. People who find classic tiramisu too bitter often prefer this. People who love the coffee bitterness may find this version too mild. The texture is the same — creamy, set, with soft soaked ladyfingers.
Where to buy pistachio cream — what should it taste like?
Good pistachio cream is smooth, pale green, sweet but not cloying, with a clear pistachio flavour that's nutty and slightly grassy. Italian delis, Middle Eastern grocery stores and some specialty food shops carry it. Costco has carried it seasonally. Online it's widely available from Italian brands like Pisti or Fiasconaro. Avoid anything labelled 'pistachio flavoured' — these are usually synthetic. The ingredient list should start with pistachios, not sugar or vegetable oil.
Can you make pistachio tiramisu without espresso?
Yes. You can replace the espresso entirely with the condensed milk mixture diluted with warm water, or use brewed chamomile tea for a completely coffee-free version with a more floral, gentle base. Pistachio and chamomile work reasonably well together. If you want to keep some coffee flavour but reduce the bitterness, use half espresso and half warm milk sweetened with condensed milk. The soaking liquid just needs enough flavour and slight sweetness to complement the pistachio cream.
How long does pistachio tiramisu keep?
3 days in the fridge, covered. The flavour actually improves on day two as the pistachio cream melts into the mascarpone and the ladyfingers become more integrated with the cream. Don't freeze it — mascarpone splits when thawed and the texture becomes grainy. The crushed pistachio topping stays crunchy for a day, then softens. If you care about the crunch, keep a small amount of pistachios separate and scatter them on just before serving.
Can you make pistachio tiramisu without raw eggs?
This recipe doesn't use eggs at all. Classic tiramisu uses egg yolks beaten with sugar to emulsify the mascarpone, but this version uses whipped cream instead, which gives a lighter, more stable result. You get no raw egg, no risk of curdling and a slightly airier texture than the traditional yolk-based version. The tradeoff is that the cream doesn't have quite the same richness — but with pistachio cream folded in, there's no shortage of flavour.
UAE
USA
Join the conversation
Comments
Loading comments…