The perfect Italian dessert, Pistachio Tiramisu, made with a creamy pistachio filling and a creamy mascarpone filling. Make it as a fancy dessert with a Sponge Cake or easier with Lady Fingers. Both delicious!
The Italian for a while now, ok a long while has been asking me to make a Pistachio Tiramisu, and since it was his birthday and I had just finished making Pistachio Cream I thought it would make the perfect Birthday Cake for him.
If you have ever been to Rome then you may have had tried a pastry from one of the best Italian Bakeries in the city, the Bakery is called Pomi, they are well known for their many versions of Tiramisu, so we decided to try a few, of course one being Pistachio. To tell the truth we both agreed, mine was better! haha.
How to make it
First I made the Sponge Cake or if you prefer you can use lady fingers. Let the cake cool completely then slice in 2 layers.
While the cake is cooling, place the Pistachio Cream and milk (add milk only if your pistachio cream is overly thick) in a blender or food processor, blend until completely combined and creamy. If the mixture is too thick then add a little more milk, if too thin then add a little more pistachio cream. It should be thick enough to spread but not too thin that it falls off the cake or lady fingers.
Once the cake is cool, cut the cake into two layers, place one layer on a plate, drizzle with 2-3 tablespoons of milk, spread with half the pistachio cream, then refrigerate while you are making the mascarpone filling. If you use lady fingers then quickly roll the cookies in milk, do not soak them or they will fall apart.
In a large bowl beat together the egg and sugar, (yes I use an egg, since this is the classic Italian recipe, if you don’t want to use an egg for whatever reason, you can leave it out, but substitute the granulated sugar with powdered sugar, all the ingredients will be beaten together), until frothy, then add the cream and mascarpone, beat until you have reached the desired thickness. I usually go quite thick on my tiramisu.
Remove the cake from the fridge and top with half the mascarpone filling, place the 2nd layer on top, again drizzle with 2-3 tablespoons of milk, (you might want to refrigerate for about 20 minutes before spreading with the cream and mascarpone) spread with the remaining pistachio cream and the remaining mascarpone cream. Refrigerate for at least 3-4 hours or even over night. Sprinkle with chopped pistachios if desired before serving.
Can I eliminate the eggs?
Yes you can, although the egg does give it a richer flavour and as long as you use a pasteurized egg it is considered safe by the US Department of Agriculture. If you still do not wish to use an egg, then you can just leave it out, I would advise using powdered sugar instead of granulated sure though.
Where did Tiramisu originate?
The origins of Tiramisu are actually unknown as pretty well every region in Italy claims it as their invention! In fact a small dispute started between Tuscany, Piedmont, Friuli Venezia Giulia and Veneto.
There are many stories that started on how this dessert came about, but the official version places the origin of tiramisu in the seventeenth century in Siena. Some pastry chefs, decided to prepare a dessert to celebrate the arrival of the Grand Duke of Tuscany Cosimo de Medici.
They wanted it to reflect his personality. It had to be stunning and very tasty, but they wanted simple ingredients. But most importantly it had to be rich and decadent. And that is how Tiramisu came about. And rightly named Pick me Up.
How to store it?
The dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. If you prefer you can freeze it in a freezer safe container, it will keep for up to two weeks in the freezer. Let it thaw overnight in fridge before serving.
More Delicious Tiramisu Recipes
So if Tiramisu is your kind of dessert then I hope you give this Pistachio Tiramisu Recipe a try and let me know how it goes. Enjoy!
Pistachio Tiramisu
Ingredients
Sponge Cake (see below for recipe link) or Lady Fingers (either bought or homemade)
1 cup Pistachio Cream (see below for recipe link)
- 8-10 tablespoons milk (I used 2%) divided (120-150 grams)
MASCARPONE FILLING
- 1 large egg*
- 2 tablespoons granulated sugar*
- 1½ cups whole/whipping/heavy cream
- 1½ cups mascarpone
*If you prefer you can leave out the egg, just be sure to use powdered/icing sugar instead of granulated.
Instructions
1 Spongecake Recipe (sliced into 2 layers) or Lady Fingers (15-20)
1 cup Pistachio Cream Recipe
- First I made the Sponge Cake or if you prefer you can use lady fingers. Let the cake cool completely then slice into 2 layers.
- While the cake is cooling, place the Pistachio Cream and 3-4 tablespoon of milk* to start. in a blender or food processor, blend until completely combined and creamy. If the mixture is too thick then add a little more milk, if too thin then add a little more pistachio cream.
*Add milk only if your pistachio cream is overly thick, if it's already creamy then just spread it on the layers and continue with the recipe.
- Once the cake is cool, cut the cake into two layers, place one layer on a plate, drizzle with 2-3 tablespoons of milk, spread with half the pistachio cream, then refrigerate while you are making the mascarpone filling. If you use lady fingers then quickly roll the cookies in the milk, do not soak them or they will fall apart and you will have a soupy dessert.
MASCARPONE WITH AN EGG
- In a large bowl beat together the egg and sugar until frothy, then add the cream and mascarpone and beat until you have reached the desired thickness. I usually go quite thick on my tiramisu.
MASCARPONE WITHOUT AN EGG
- In a large bowl add the powdered sugar, cream and mascarpone beat until you have reached the desired thickness.
- Remove the cake from the fridge and top with half the mascarpone filling, place the 2nd layer on top, again drizzle with 2-3 tablespoons of milk, (you might want to refrigerate for about 20 minutes before spreading with the cream and mascarpone)spread with the remaining pistachio cream and the remaining mascarpone cream. Refrigerate for at least 3-4 hours or even over night. Sprinkle with chopped pistachios if desired before serving. Enjoy!
Cheeyl says
Fantastic! Your recipes are so precise and helpful. Need a good recipe I know where to go. Thank you, Rosemary. Beautiful, delicious cake!
Cheeyl
Rosemary says
Hi Cheeyl, thanks so much, so glad you like the recipes and the cake. Take care.
Angela says
Loved this recipe! The cake is so light and not too sweet. Next time I’m going to try to leave the pistachio cream as is, I added 3 table spoons of milk to it and it was too runny but I didn’t have anymore pistachio cream to add to thicken it.
Other than that it was a perfect dessert!
My family loved it!
Rosemary says
Hi Angela, thanks so much so glad you liked it. Thanks for letting me know about the cream I mentioned that in the recipe.Take care.
Trina and Tina says
Sweet and scrumptious! A must make recipe!