Italy · Sweet Dishes

Pistachio Tiramisu

35 min8 servings490 kcal

Classic tiramisu where pistachio cream is folded into the mascarpone filling, and the espresso is replaced with a sweetened condensed milk and pistachio mixture.

Pistachio Tiramisu

Ingredients

  • ladyfinger cookies200 g
  • mascarpone cheese250 g
  • heavy cream300 ml
  • pistachio cream150 g
  • sugar3 tbsp
  • vanilla extract1 tsp
  • brewed espresso200 ml
  • sweetened condensed milk3 tbsp
  • crushed pistachios50 g

Method

  1. 1Make 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. 2Beat 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. 3Dip 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. 4Spread half the pistachio cream mixture over the ladyfingers. Add a second layer of dipped ladyfingers, then the remaining cream. Smooth the top.
  5. 5Scatter crushed pistachios generously over the top. Refrigerate for at least 4 hours, ideally overnight.
  6. 6Serve cold. The tiramisu firms up as it chills — it should be set enough to hold a clean cut when served.