Home / Recipes / Popular / Cakes & Cupcakes / Pistachio Tiramisu Recipe

Pistachio Tiramisu Recipe

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!

pistachio tiramisu cake on a black cake stand

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.

sliced in 2 sponge cake

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.

making the pistachio cream in a food processor

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.

the first layer cake with pistachio cream and mascarpone on top

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.

making the mascarpone before and after beaten until thick

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.

the 2nd layer with cream and mascarpone topping

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.

tiramisu cake on a black plate

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.

tiramisu on a cake stand with a slice on a black plate

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

Tiramisu Pie

Strawberry Tiramisu 

Easy Tiramisu Recipe

No Bake Tiramisu Cheesecake

Easy Puff Pastry Tiramisu

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!

a slice of tiramisu on a black plate with a fork

pistachio tiramisu cake on a black cake stand

Pistachio Tiramisu

Rosemary Molloy
The perfect Italian dessert, Pistachio Tiramisu, made with a creamy pistachio filling and a creamy mascarpone filling. So delicious!
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 4 hours
Course Dessert
Cuisine Italian
Servings 10 servings
Calories 450 kcal

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*
    • cups whole/whipping/heavy cream
    • 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!

        Nutrition

        Calories: 450kcal
        Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

        11 Comments

        1. What is pistachcio cream and where do you get it?? Went to three different stores and no one knew what I was talking about.

          1. Hi Stephanie, the cream is added in liquid form and then beaten altogether. Hope that helps. The should be at least 30% fat content. Take care!

        2. 5 stars
          Fantastic! Your recipes are so precise and helpful. Need a good recipe I know where to go. Thank you, Rosemary. Beautiful, delicious cake!

          Cheeyl

        3. 5 stars
          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!

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.