Homemade Pistachio Tiramisu

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. Tiramisu is his favorite Italian dessert, from the classic tiramisu to strawberry and especially Cappuccino Tiramisu. Since it was his birthday how could I refuse?

 

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.

Recipe Ingredients

• Sponge cake or lady fingers –
• Pistachio Cream also known as pistachio paste 
• milk 
• Egg – the egg can be omitted if you don’t like using raw eggs
• Granulated sugar – if you don’t use the egg then substitute with powdered sugar
• Cream – whole, heavy or whipping cream with at least 30% fat content
• Mascarpone cheese

If you prefer you can swap the milk with espresso or a strong coffee. Instead of sprinkling the top with finely chopped pistachios you could use sifted unsweetened cocoa powder or grated chocolate.

How to make a Pistachio Tiramisu

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 some of milk, spread with pistachio cream, then refrigerate while you are making the mascarpone filling. If you use lady fingers then quickly dip the cookies in milk, do not soak them or they will fall apart.

In a large bowl beat together the egg and sugar until frothy, if you don’t use the egg then jump this step, add the cream (and powdered sugar) 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 milk, spread with the remaining pistachio cream and the remaining mascarpone cream. Refrigerate. 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.

Can you make a Pistachio Tiramisu ahead of time?

Yes you can, I actually prefer to make it 24 hours ahead, that way it has an even more pistachio flavor then just a few hours in the fridge.

Can I add liqueur to the recipe?

Yes you can add a little, I would suggest a tablespoon or two, such as amaretto, pistachio liqueur, dark rum or even a coffee liqueur or even a teaspoon of vanilla extract if you prefer will work. I would suggest adding it with the mascarpone.

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!

Updated from January 22, 2021