Pistachio tiramisu



The classic tiramisu always satisfies everyone when it comes to spoon desserts! Today we want to tantalize you with a rich and extraordinary flavored variation: pistachio tiramisu! This fruit is much loved in the kitchen and is used to create many recipes, both sweet and savory. So we've gathered all its flavor in a homemade paste, perfect for enhancing the classic mascarpone cream! But don't worry, the typical ladyfingers soaked in coffee won't be missing! Are you ready to immerse yourself in this pistachio version? 

And if you are looking for new variations of tiramisu, try also:

Ingredients for 4 tiramisu
Mascarpone cheese 1 ⅓ cup (300 g)
Egg yolks 2 ¾ tbsp (40 g) - (about 2)
Sugar ⅓ cup (80 g)
Sesame oil 1 ½ tbsp (20 g)
Pistachios ⅓ cup (40 g)
Water 2 tbsp (30 g)
Ladyfingers 8
Unsweetened cocoa powder to taste
Coffee ⅓ cup (70 g)
Ground pistacchio 1 ¼ tbsp (10 g)
Water 2 tbsp (30 g) - room temperature

How to prepare Pistachio tiramisu

To prepare pistachio tiramisu, put the pistachios in a blender 1 and blend them until they are reduced to a powder, then gradually pour in the sesame oil 2 and continue blending until you obtain a cream 3. Prepare the coffee with a moka pot and let it cool down.

To pasteurize the eggs: put a pot with a thick bottom on the stove, pour in the water 4 and sugar 5, bring the syrup to a boil while monitoring the temperature with a food thermometer. When the temperature reaches 239°F (115°C), start beating the egg yolks separately with an electric mixer 6.

When the syrup reaches 250°F (121°C) 7, remove it from the heat and pour it slowly into the bowl where you started whisking the egg yolks 8. Keep whisking at low speed until the mixture cools down and becomes clear and foamy, this will take around 10-12 minutes. Then add the mascarpone cheese 9 while still whisking with the beaters.

Finally, add the pistachio cream 10, keeping the beaters running until it is fully combined 11. Now, cut the ladyfingers in half 12.

Pour the coffee prepared with the moka into a low and wide bowl 13. Then, dilute it with 30 g of room temperature water. Everything is ready to make the tiramisu: take 4 glasses with a capacity of 140 ml each, and using a piping bag, squeeze the cream onto the bottom to create a first layer 14. Continue by dipping two halves of ladyfingers into the bowl with coffee and water 15

and then placing them inside the glass, creating the second layer. Continue by squeezing more cream 16, dust the surface with bitter cocoa 17, and then continue with another layer of ladyfingers 18

then another layer of cream 19, and finally finish with bitter cocoa and chopped pistachios 20. Let it cool in the refrigerator for a couple of hours. The pistachio tiramisu is ready to be enjoyed 21!

How to store

The pistachio tiramisu can be stored in the refrigerator for a maximum of 2-3 days.

Freezing is not recommended.


You can prepare the cream the day before and assemble the tiramisu 2-3 hours before serving.

To make a perfect pistachio cream, we recommend adding sesame oil little by little until you get a thick consistency.

As an alternative to mascarpone, you can use ricotta.

If you can't find sesame oil, you can use sunflower or peanut oil.

Answers and Questions
  • • Instead of making cream with pistachios and oil, can pistachio cream be used?

    Pistachio paste can be purchased at pastry shops. Pistachio spreadable cream is another type of product with different sweetness and characteristics.

  • • Which pistachios are preferable?

    It's better to use unsalted or untoasted pistachios: these are good for making pesto or other savory preparations.

  • • Is there an alternative to sesame oil?

    Another equally delicate seed oil can be used.

  • • What can be used instead of coffee to wet the ladyfingers?

    They can be dipped in milk and cocoa or just milk!

  • • Can the step of making sugar syrup be skipped?

    If you do not want to proceed with egg pasteurization (at home), this is a step that can be omitted.