Silky Pistachio Tiramisu
A luxurious, no-bake Italian dessert featuring cloud-like mascarpone cream, nutty pistachio layers, and a hint of cardamom-infused coffee for a professional and sophisticated finish.
Equipment
- 20cm loose-bottomed square tin
- Electric hand whisk
- Large mixing bowls
- Spatula
Ingredients
- 3 eggs separated
- 100 g caster sugar
- 250 g mascarpone
- 2 tbsp marsala or coffee liqueur
- 150 ml double cream
- 5 tbsp pistachio cream spread plus 1 tbsp melted spread for decorating
- 200 ml strong black coffee made with 1.5 tbsp instant coffee granules, cooled
- 75 ml amaretto
- 300 g savoiardi sponge fingers
- 25 g regular or slivered pistachios roughly chopped
Instructions
Prep the tin and build the base cream
- Line a deep 20cm loose-bottomed square tin with baking parchment, ensuring long strips hang over the sides to act as handles for easy removal.
- In a large bowl, whisk the egg yolks with the caster sugar until the mixture is pale, thick, and achieves a ribboning texture.
- Add the mascarpone and the marsala or coffee liqueur to the yolk mixture. Whisk for about 3 minutes until smooth and glossy, being careful not to overwork it.
Whip and fold the filling
- In a separate bowl, whisk the double cream with 3 tablespoons of the pistachio spread until it reaches soft peaks.
- Gently fold the pistachio cream mixture into the mascarpone base using a spatula and large turns of the bowl until marbled green.
- Using clean beaters, whisk the egg whites in a third bowl until they form stiff, glossy peaks.
- Fold the egg whites into the pistachio-mascarpone mixture in two additions to keep the filling light and airy. Keep chilled while prepping the soak.
Coffee soak and layering
- Infuse the hot coffee with crushed cardamom pods for a few minutes, then strain and let it cool completely.
- Whisk together the cooled coffee, amaretto, and 2 tablespoons of pistachio spread in a shallow dish until unified.
- Briefly dip each Savoiardi finger into the coffee mixture on both sides and lay them in a single layer at the bottom of the tin.
- Spoon over a third of the filling and smooth it out. Repeat the dipping and layering process twice more, finishing with a level top layer of cream.
Chill and decorate
- Chill the tiramisu for at least 3-4 hours, or preferably overnight, until set. Use the parchment handles to lift it from the tin.
- Drizzle with melted pistachio spread and sprinkle chopped pistachios around the edges before serving.
Notes
Safety Tip: If you are concerned about using raw eggs, gently whisk the yolks and sugar over a bain-marie until warm and fluid before continuing with the recipe.
Storage Tip: This tiramisu keeps fresh for up to 2 days in the fridge. Avoid freezing as the mascarpone texture may degrade upon thawing.
Technique Tip: Never soak ladyfingers for more than 2 seconds per side to prevent a soggy base. Ensure the coffee is completely cold before dipping.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 485kcalCarbohydrates: 42gProtein: 7gFat: 32gSaturated Fat: 18gCholesterol: 120mgSodium: 95mgPotassium: 150mgFiber: 1.5gSugar: 28gVitamin A: 12IUCalcium: 85mgIron: 1mg
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