Pistachio Tiramisu
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.
Ingredients
- 200 gladyfinger cookies
- 250 gmascarpone cheese
- 300 mlheavy cream
- 150 gpistachio cream
- 3 tbspsugar
- 1 tspvanilla extract
- 200 mlbrewed espresso
- 3 tbspsweetened condensed milk
- 50 gcrushed pistachios
Method
- 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.
- 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.
- 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.
- Spread half the pistachio cream mixture over the ladyfingers. Add a second layer of dipped ladyfingers, then the remaining cream. Smooth the top.
- Scatter crushed pistachios generously over the top. Refrigerate for at least 4 hours, ideally overnight.
- Serve cold. The tiramisu firms up as it chills — it should be set enough to hold a clean cut when served.
FAQ
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 flavor 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.
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Comments (1)
Grinding the pistachios to a fine powder is essential for this pistachio tiramisu — chunky bits disrupt the silky mascarpone layers. I pulse them in a food processor with a tablespoon of sugar to prevent them from turning into butter. The sugar absorbs the oils and keeps the texture dry.