Tiramisù al Pistacchio – Pistachio Tiramisu

Tiramisù al Pistacchio - Pistachio Tiramisu

This delightful twist on the beloved classic Tiramisu is as sophisticated as it is scrumptious, blending the iconic Italian culinary tradition with a nutty, Sicilian charm – Pistachio. This Pistachio Tiramisu is perfect for impressing dinner guests or simply treating yourself to a spoonful of pure joy.


  • 3 egg yolks (room temperature)
  • 2 egg whites (room temperature)
  • 160g icing sugar
  • 500g mascarpone cheese (room temperature)
  • 180g pistachio cream
  • 300g ladyfinger biscuits
  • Coffee
  • Crushed pistachios


1. Make three shots of espresso and pour the espresso into a shallow bowl.
2. Start preparing your mascarpone cream by combining the egg yolk with the icing sugar. Beat them until light and fluffy.
3. Once you have an airy cream, add and mix the mascarpone and pistachio cream until you get a smooth and homogeneous cream.
4. Beat the egg whites until they form stiff peaks. Then, incorporate this into the mascarpone cream, whisking them from the bottom to the top (so the egg whites do not deflate).
5. Dip the ladyfingers into the cooled coffee for no longer than a couple of seconds, ensuring they are dipped horizontally to prevent them from falling apart.
6. Grab a rectangular tray and cover its base with the coffee-dipped ladyfingers. Then, cover it with the pistachio mascarpone cream and sprinkle some crushed pistachios.
7. Repeat the process with another layer of ladyfinger biscuits, followed by another layer of cream. Usually, two layers would be sufficient.
8. Finish with a generous sprinkle of crushed pistachios.
9. Refrigerate your Pistachio Tiramisu for at least three hours (overnight would be best) prior to serving it.

Message for coffee avoiders: if you dislike coffee, fret not; you can easily substitute the coffee with milk and have an equally delicious dessert.

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