Tiramisu (which literally translates as ‘pick me up’) is one of Italy’s most famous desserts. Traditional tiramisu recipes include alternate layers of savoiardi lady fingers soaked in coffee and liqueur, and a sweet egg, sugar and mascarpone cream, finished with a dusting of cocoa. More modern recipes lighten the mascarpone layer by adding whipped cream and/or whisked egg whites, with some also adding a grating of dark chocolate in between the layers and on top.

So this isn’t a traditional tiramisu?

Not at all… although it is inspired by one. Unsurprisingly, my pistachio tiramisu focuses on celebrating pistachios - and it doesn’t have any alcohol (more on that below) or eggs. Leaving out the latter makes this much more accessible as you don’t have to worry about vulnerable groups (young children, pregnant women or the elderly) consuming raw or partially cooked eggs, which can be a problem with some recipes if you are hosting friends and family.

Can I make Pistachio Tiramisu in advance?

Personally, I prefer to make my tiramisu the day before, then cover and chill it overnight in the fridge. This allows time for the layers to set and flavours to infuse, giving it a better texture and enhanced flavour (basically making it even more delicious). However, if you are pushed for time, it can be ready in 6 hours (the leftovers will be even better the next day though).

Can I substitute mascarpone in tiramisu?

I wouldn’t recommend it. Whilst I mentioned that mascarpone is similar to cream cheese, I would advise against using it as a substitute in this recipe (although it is a good alternative in savoury dishes). Some people suggest combining cream cheese with cream as a mascarpone alternative but, for the best results, I would suggest holding out until you find the real deal.

Pistachio Tiramisu

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A perfect tiramisu with the flavours of pistachio layered through. It's quick to make, just needs time to set in the fridge.

Author: Margie
Prep Time: 30 minutes
Chill Time: 6 hours to overnight
Cook Time: 0 minutes
Total Time: 30 minutes + 6 hours chill
Yield: Serves 6
Category: Pudding
Method: No Bake
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

100ml strong coffee
200g savoiardi sponge fingers
300ml double cream
75g icing sugar
250g mascarpone
100g pistachio paste, plus extra to decorate
Chopped pistachios, to decorate

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Instructions

In a large mixing bowl, whisk the cream and icing sugar until you have soft peaks. Mix in the mascarpone and pistachio paste until just combined.
Pour the coffee into a shallow dish and dip the sponge fingers in it for a couple of seconds on each side, allowing them just enough time to soak up the coffee flavour. Place in an even layer across the base of a medium-sized dish.
Carefully spread some of the pistachio-cream mix on top of the sponge layer. Top with a layer of coffee-soaked sponge fingers, before adding another layer of pistachio cream. Repeat until you have used all the sponge fingers, ensuring you end with the pistachio cream - the number of layers will depend on the size and shape of your dish.
Finish by decorating. Spoon the pistachio paste into a disposable piping bag or sandwich bag, snipping a little off the end and piping lines on top. Using a toothpick, drag through the lines in the opposite direction to create a pretty feathered pattern. Cover and chill in the fridge for at least 6 hours, ideally overnight.
Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios. Enjoy!

Notes

Dipping the lady finger: The key to ensuring the fingers don't disintegrate is to keep the dunking very short. You need to dip the lady fingers into the coffee and baileys mixture for just a few seconds. Even if they feel hard still to the touch, once the liquid continues to soak in and once they sit in the dish with the cream layers, they will soften. You want them to have long enough to absorb the flavour but not too long that they turn soggy immediately.

Find it online: https://desertislanddishes.co/pistachio-tiramisu/