Pistachio Tiramisu Recipe
If you a tiramisu lover, and you want to try a new version, you must try this pistachio tiramisu! Super delicious dessert recipe with a super beautiful colors and flavors.
PISTACHIO TIRAMISU
If you’re a fan of the classic tiramisu recipe but want to take your dessert game to the next level, our Pistachio Tiramisu is just the beginning of an elevated indulgence. This sublime fusion of classic Italian flavors and the irresistible allure of pistachios offers layers of decadent mascarpone cream, expertly intertwined with the distinctive richness of pistachio. And if you’re loving the pistachio twist, don’t miss out on our Pistachio Cheesecake and Flourless Pistachio Cake, both of which have been a massive hit on my YouTube channel and blog. Thousands of people have already tried these recipes, and the response has been overwhelming! Together, these desserts provide a perfect balance of creamy indulgence and nutty undertones, making them standout treats for those seeking a refined yet indulgent experience.
TIPS TO MAKE THE BEST PISTACHIO TIRAMISU
- Use high-quality pistachio paste: The star of this dessert is the pistachio flavor, so using a high-quality pistachio paste will make all the difference. You can make your own homemade paste for an even fresher taste.
- Don’t oversoak the ladyfingers: When dipping the ladyfingers in the green tea-infused milk, be quick. You want them to be soft but not soggy, so they can still hold their shape in the tiramisu layers.
- Infuse the tea properly: Let the green tea bags steep for the full 10 minutes to ensure the milk absorbs the delicate tea flavor. This adds a unique depth to the overall taste.
- Refrigerate for the full time: Patience is key with tiramisu! Allow it to chill for at least 4 hours, or preferably overnight, to let the flavors meld and the cream to set properly.
- Top right before serving: For the best texture, sprinkle the crushed pistachios just before serving to keep them crunchy.
HOW TO MAKE TIRAMISU PISTACHIO
- Prepare the Tea-Infused Milk
Start by simmering milk and steeping green tea bags in it. Let it cool after infusing for a unique flavor twist when soaking the ladyfingers. - Make the Pistachio Cream
Beat mascarpone until smooth, then mix in powdered sugar, vanilla bean paste, and pistachio paste. Finally, fold in cold heavy cream and whip it to stiff peaks for a creamy, fluffy texture. - Assemble the Layers
Dip ladyfingers briefly into the green tea-infused milk, and layer them at the bottom of your pan. Spread half of the pistachio cream over the ladyfingers, add a second layer of dipped ladyfingers, and top with the remaining cream. - Chill the Tiramisu
Refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors to meld and the layers to set. - Top and Serve
Before serving, sprinkle the tiramisu with crushed pistachios for a crunchy texture. Enjoy your indulgent Pistachio Tiramisu!
WHAT’S THE DIFFERENCE BETWEEN TRADITIONAL TIRAMISU AND PISTACHIO TIRAMISU?
The key distinction lies in the flavor profile and ingredient variation. While traditional Tiramisu typically features layers of coffee-soaked ladyfingers and a mascarpone cream mixture, Pistachio Tiramisu introduces the rich, nutty essence of pistachios into the equation. The pistachio version often incorporates ground pistachios into the cream layers or includes pistachio-flavored elements, creating a unique twist on the classic. This addition not only alters the taste but also provides a distinct visual appeal with a vibrant green hue. The result is a Tiramisu experience that combines the beloved Italian dessert with the savory nuances of pistachios, offering a delightful variation for those seeking a new and indulgent flavor profile.
WHAT IS PISTACHIO PASTE?
Pistachio paste is a smooth, rich blend made from just one ingredient: pistachios. By grinding the nuts into a creamy consistency, you get an intensely flavorful paste that’s perfect for enhancing desserts, pastries, and ice creams. If you want to learn how to make it yourself, check out my full article on how to make homemade pistachio paste, where I walk you through the simple process of creating this delicious ingredient at home!
HOW TO STORE PISTACHIO TIRAMISU?
To maintain the freshness and texture of Pistachio Tiramisu, store it in the refrigerator. Cover the dessert with plastic wrap or place it in an airtight container to prevent moisture absorption and retain its flavors. Ideally, consume within 2-3 days for the best taste and quality. If you’ve made a large batch, consider slicing and storing individual servings to make it easier to grab a delightful portion without compromising the overall dessert. Always check for any specific storage recommendations in your recipe, as variations may exist based on ingredients used.
WHAT IS THE SUBSTITUTE FOR MASCARPONE?
f you find yourself without mascarpone or are looking for a substitute due to dietary restrictions or availability issues, there are one main substitute, cream cheese can be used as a substitute for mascarpone in recipes, but it’s important to note that there are some differences in taste and texture. While both are creamy and rich, mascarpone has a milder, slightly sweet flavor compared to the tangier profile of cream cheese.
Remember, if you want to achieve the famous and unique flavor of tiramisu, you need mascarpone cheese. Cream cheese can give you the same texture, but not the same taste.
SUBSTITUTES AND VARIATIONS
Gluten-Free Pistachio Tiramisu
To make this Pistachio Tiramisu gluten-free, simply substitute the traditional ladyfingers with gluten-free ones. There are several gluten-free brands available, or you can make your own gluten-free sponge cake as a replacement. Ensure that all other ingredients, like pistachio paste and powdered sugar, are certified gluten-free to avoid cross-contamination. The rest of the recipe remains the same, offering a delicious gluten-free alternative.
Vegan Pistachio Tiramisu
For a vegan version, you can substitute the mascarpone with a plant-based mascarpone or cream cheese alternative. Use coconut cream or another dairy-free whipping cream in place of heavy cream. As for the ladyfingers, look for a vegan option or make your own using plant-based ingredients. Replace milk with almond or oat milk, and swap out the pistachio paste with a vegan-friendly one. These substitutions will allow you to enjoy a fully plant-based Pistachio Tiramisu without compromising flavor.
Other Ideas
- Flavor variations: Experiment with flavored pistachio paste, like chocolate or vanilla-infused varieties, for a unique twist on the classic recipe. You could also swap out the green tea for coffee or matcha to change the flavor profile.
- Add fruit layers: For an added burst of freshness, you can layer sliced strawberries or raspberries between the cream and ladyfingers. The tartness of the fruit complements the creamy richness of the tiramisu beautifully.
- Liqueur twist: If you want to add a bit of an adult kick, soak the ladyfingers in a mixture of milk and pistachio liqueur or amaretto for extra depth in flavor.
MORE PISTACHIO RECIPES
- Pistachio Lava Cake
- Pistachio Cake
- Pistachio Ice Cream
- Pistachio Stuffed Cookies
- Pistachio Overnight Oats
Pistachio Tiramisu Recipe
Ingredients
For the ladyfingers:
- 1 cup (240 ml) Milk hot
- 2 bags Green tea read recipe notes
- 30-40 Ladyfingers (savoyardi)
For the cream:
- 1¾ cups (400 g) Mascarpone
- 1 cup (120 g) Powdered sugar
- 1 teaspoon Vanilla bean paste
- 100 g (100 g) Pistachio paste
- 1½ cups (360 ml) Heavy cream, cold
For topping:
- Crushed pistachios
Instructions
- Pour the milk into a small saucepan and bring to a simmer. Place two bags of green tea in the milk and allow to infuse for 10 minutes. Remove tea bags and let the milk cool.
- In a large bowl beat the mascarpone until soft, add powdered sugar and mix until smooth. Add vanilla bean paste, pistachio paste and mix until smooth.
- Add heavy cream and whip to stiff peaks. Set aside.
- Dip each ladyfinger into the milk, then arrange at the bottom of a 20X30cm (8X12-inch) pan. Spread half of the cream on top of the biscuits. Then arrange another layer of dipped ladyfingers. Spread the remaining half of cream.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving crush or chop some pistachios and sprinkle on top of the tiramisu.
Video
Notes
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the whole article.
- Don’t oversoak the ladyfingers: A quick dip in the tea-infused milk (or coffee, if you prefer) prevents sogginess while still absorbing flavor.
- Chill overnight: Let the tiramisu sit in the fridge for at least 4 hours, or overnight, to allow the flavors to develop and the layers to set.
- High-quality pistachio paste: For the best flavor, use a high-quality or homemade pistachio paste.
- Top just before serving: Sprinkle the crushed pistachios right before serving to maintain their crunch.
- Use coffee instead of tea: If you prefer a classic flavor, you can substitute green tea with coffee for a more traditional tiramisu twist.
Nutrition
COMMON QUESTIONS
Yes, you can substitute the green tea with coffee if you prefer a more classic tiramisu flavor. Simply brew strong coffee, let it cool, and dip the ladyfingers just as you would with the tea-infused milk. This gives the tiramisu a deeper, more traditional taste while still incorporating the pistachio flavor.
To make this recipe gluten-free, replace regular ladyfingers with gluten-free ladyfingers, which are available in many stores. Ensure that other ingredients, such as pistachio paste and powdered sugar, are also gluten-free to avoid any cross-contamination.
For the best results, use high-quality pistachio paste made from 100% pistachios. You can find it in specialty stores or make it yourself. Avoid pistachio pastes with added sugars or oils, as they can affect the flavor and texture of the tiramisu.
Yes, this dessert is perfect for making ahead. In fact, it’s best to refrigerate it for at least 4 hours, or overnight, to allow the flavors to meld and the cream to set. You can make it up to two days in advance, but add the crushed pistachios just before serving to keep them crunchy.
While tiramisu can be frozen, it’s not recommended for this version, as freezing may affect the texture of the mascarpone and whipped cream layers. If you must freeze it, do so before adding the crushed pistachios and thaw in the fridge overnight before serving.
