Pistachio Tiramisu

pistachio tiramisu in white dish with slice on a plate.

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5 from 2 votes

A perfect tiramisu with pistachio layered throughout. It's quick to make and just needs time to set in the fridge.

Prep Time30

Chilling Time4

Total Time4 30

Course: Pudding

Cuisine: Italian

Servings: servings

Author: Margie Nomura

Ingredients

3.4 fl oz strong coffee scant 1/2 cup
7 oz Savoiardi ladyfingers
10 fl oz heavy cream (double cream) about generous 1 1/4 cups
2.6 oz confectioners' sugar (icing sugar) about generous 1/2 cup
8.75 oz mascarpone about generous 1 cup
3.5 oz pistachio cream about scant 1/3 cup; plus extra to decorate
Chopped pistachios to decorate

US Customary - Metric

Instructions

In a large mixing bowl, whisk the cream and icing sugar until you have soft peaks. Beat together the mascarpone and pistachio cream, then fold into the whipped cream 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 flavor. Place in an even layer across the base of a medium-sized dish - ours was 9 x 13 inches (23 x 33 cm), roughly.
Carefully spread some of the pistachio-cream mix on top of the sponge layer. Top with a layer of coffee-soaked ladyfingers 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 4-6 hours, ideally overnight.
Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios. Enjoy!

Notes

Make-ahead and storage

To store: Cover the dish with plastic wrap, or transfer to an airtight container, and place in the fridge. Keep for 3-4 days.

Make ahead: 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 flavors to infuse, giving it a better texture and enhanced flavor (basically making it even more delicious). However, if you are pushed for time, it can be ready in as little as 4 hours (the leftovers will be even better the next day though).

Quick tip

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

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