Pistachio Tiramisu Recipe
A luxurious twist on the classic Italian dessert! This Pistachio Tiramisu combines a light pistachio sponge cake with layers of creamy mascarpone, making it a dreamy no-fuss dessert for pistachio lovers. Perfect for dinner parties, holidays, or whenever you crave an indulgent sweet treat.
Ingredients:
For the Pistachio Sponge Cake
1 cup all-purpose flour
1/2 cup finely ground pistachios
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
3/4 cup granulated sugar
For the Mascarpone Cream
16 oz mascarpone cheese
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Assembly
1 cup strong brewed coffee (cooled) or espresso
2 tablespoons coffee liqueur (optional)
1/2 cup crushed pistachios (for garnish)
Cocoa powder or shaved white chocolate (optional, for dusting)
Directions:
Prepare the Pistachio Sponge Cake
Preheat oven to 350°F (175°C).
Grease and line a baking pan.
In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
Beat egg yolks with half the sugar until pale and thick. In another bowl, whip egg whites with the remaining sugar until stiff peaks form.
Gently fold the dry ingredients and egg whites into the yolk mixture.
Pour into the pan and bake for 20–25 minutes, until a toothpick comes out clean. Let cool completely.
Make the Mascarpone Cream
Whip heavy cream with powdered sugar until soft peaks form.
In a separate bowl, beat mascarpone and vanilla until smooth. Fold in whipped cream gently until creamy.
Assemble the Tiramisu
Slice the pistachio sponge cake into layers or strips. Dip lightly into coffee.
In a dish, layer dipped cake with mascarpone cream, repeating until finished.
Top with crushed pistachios and optional cocoa or white chocolate.
Chill & Serve
Refrigerate for at least 4 hours or overnight for best flavor.
Slice, serve, and enjoy this pistachio lover’s dream dessert!
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