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Pistachio Tiramisu
This Pistachio Tiramisu is a fun twist on that iconic Italian dessert. It's made with the lightest creamy pistachio filling, Savoiardi biscuits and topped with a pistachio crumb. A dreamy, easy dessert for those pistachio lovers out there!
Prep Time
20 mins
chilling time
8 hrs
Total Time
8 hrs 20 mins
Servings: 8 servings
Calories: 562 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 3 large egg yolks
- 2 large egg whites
- 5 tablespoons caster sugar
- 2 cups (500g) mascarpone
- 3/4 cup (200g) pistachio cream (store-bought or homemade)
- ½ cup (120ml) whole milk
- 2/3 cup (160ml) espresso or strong brewed coffee
- 30-40 savoiardi biscuits (lady fingers) (220g)
- ½ cup (70g) raw unsalted pistachios blitzed for topping
Instructions
- Brew your coffee and mix with milk. Pour it into a wide dish for dipping the savoiradi in later, set aside.
- Add your two eggs white to a medium sized mixing bowl and add the yolks to a large mixing bowl.
- Using an electric whisk, start whisking your egg whites. Once they start to become frothy add 3 tablespoons of sugar one at a time. Whisk the eggs until stiff and glossy. You should be able to hold the bowl upside down.
- Next, using your electric whisk (no need to clean the beaters first), whisk the egg yolks with 2 tablespoons of sugar until thick and pale. Add mascarpone and pistachio cream and whisk until thick and combined.
- Fold the whipped egg whites into the mascarpone mixture one half at a time until combined.
- Dip the savoiardi in the coffee and milk mixture and line the bottom of your dish. Spread over half pistachio mixture then top with more soaked Savoiardi bsicuits. Top with more pistachio mixture and refrigerate for at least 8 hours but preferably overnight.
- Blitz the whole pistachios in a food processor to fine crumbs and sprinkle them evenly over the top of the tiramisu just before serving.
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Notes
- Baking dish size - we used an oval 11x9 inch (2 inches deep) baking dish to make our tiramisu but you could use a rectangular dish of a similar size but don't go any shallower than 2 inches deep.
- Dipping the Savoiardi - I like to dip the Savoiardi (lady fingers) in the coffee mixture on each side twice. I do this very quickly (just a couple of seconds) otherwise they will be too wet/soggy.
- Add liqueur - we haven't added any liqueur to our recipe but if you'd like to give it a little kick, why not? You could go for pistachio liqueur, amaretto or brandy to name a few.
- Prepping ahead - I recommend letting the tiramisu chill overnight (or a minimum of 8 hours) this allows the Savoiardi/lady fingers to soften properly. Ideally, you want to make this the day before serving.
- Leftovers - once made the tiramisu will keep well in the fridge for up to 3 days.
- Using raw eggs - Tiramisu is traditionally made with raw eggs. I've made it countless times and never once had an issue but if you are concerned about using raw eggs you can either use pasteurized eggs or replace the eggs with 2 cups of heavy cream (double cream UK) whipped to stiff peaks.
Nutrition Information
Calories
562kcal
(28%)
Carbohydrates
24g
(8%)
Protein
10g
(20%)
Fat
46g
(71%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
134mg
(45%)
Sodium
58mg
(2%)
Potassium
214mg
(6%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
988IU
(20%)
Vitamin C
0.5mg
(1%)
Calcium
127mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 562
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 46g | 71% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 134mg | 45% |
| Sodium | 58mg | 2% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.