Description
An exquisite, nutty twist on classic Italian tiramisu featuring pistachio-infused sponge cake, velvety mascarpone cream, and the satisfying crunch of ground pistachios. This elegant dessert balances the naturally sweet, buttery notes of pistachios with the subtle tang of mascarpone for a refreshing change from the traditional coffee-forward tiramisu.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup ground pistachios (unsalted, shelled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 cup heavy whipping cream, cold
- 12 ounces mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup brewed espresso or strong coffee, cooled
- 2 tablespoons pistachio liqueur (or almond liqueur, optional)
- 1/3 cup chopped pistachios, for garnish
- Additional ground pistachios, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
- Combine flour, ground pistachios, baking powder, and salt in a mixing bowl.
- Beat egg whites until soft peaks form. Gradually add half the sugar, beating until glossy stiff peaks appear.
- In a separate bowl, whisk egg yolks and remaining sugar until pale and thick.
- Gently fold dry ingredients into the yolk mixture.
- Carefully fold whipped egg whites into the batter in batches.
- Spread batter evenly in the pan and bake for 20–25 minutes. Cool completely.
- Whip cold heavy cream to soft peaks using a mixer.
- In another bowl, combine mascarpone, powdered sugar, and vanilla extract.
- Gently fold the whipped cream into the mascarpone mixture until just combined.
- Mix cooled espresso with pistachio liqueur in a shallow dish.
- Slice the cooled pistachio sponge cake horizontally.
- Briefly dip each slice into the coffee mixture and arrange as the bottom layer in your dish.
- Spread half of the mascarpone cream over the cake layer and sprinkle with chopped pistachios.
- Repeat with another layer of cake, cream, and pistachios.
- Finish with a dusting of ground pistachios on top.
- Cover and refrigerate for at least 6 hours, or overnight.
- Garnish with more pistachios before serving.
Notes
- Use room temperature mascarpone and cold whipping cream to prevent lumps.
- When folding whipped egg whites or cream, work gently with a spatula to maintain airiness.
- If using ladyfingers instead of homemade sponge cake, dip each quickly to avoid mushiness.
- Plan to chill your tiramisu overnight if possible, for deeper flavor and better texture.
- For clean slices, use a sharp, warmed knife.
- Store in the refrigerator for up to 3-4 days.
- Tiramisu can be frozen for up to a month, but the texture may slightly alter when thawed.
- Add fresh pistachios just before serving for maximum crunch.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1/9th of pan
- Calories: 375
- Sugar: 25g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg
Keywords: pistachio tiramisu, Italian dessert, mascarpone cream, pistachio dessert, layered dessert, make-ahead dessert, special occasion dessert