Pistachio Tiramisu

Tiramisu with pistachios dessert topped with raspberries.

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This delicious Pistachio Tiramisu is a beautiful creamy dessert made with layers of ladyfingers, pistachio cream, pistachio paste, crushed pistachios and fresh raspberries.

Prep Time30

Chill time4

Total Time4 30

Course: bakery, Dessert, Sweet Treat

Cuisine: Italian

Diet: Vegetarian

Servings: people

Calories: 1136kcal

Author: Jen Sim

Equipment

7" Circular springform tin
mixing bowl
Electric hand held whisk

Ingredients

300 ml of heavy cream
3 tablespoon of sugar
4 tablespoon of pistachio paste
600 g of mascarpone
2 shots of espresso or instant coffee and 200ml of hot water
2 teaspoon of pistachio paste
650 g of ladyfingers 2-3 packs
2 ½ cups of pistachio paste
1 ½ cups of fresh raspberries
½ cup of crushed pistachios

Instructions

Pour heavy cream into a bowl then add sugar. Whisk for 1-2 minutes or until soft peaks form.
Then, add 4 tablespoons of pistachio paste and mascarpone and whisk for 2-3 minutes or until smooth. Do not overmix.
Next, combine hot water, instant coffee and 2 teaspoons of pistachio paste and stir. Set the mixture aside and allow to cool.
Dip the whole ladyfinger into the coffee mixture for 15 seconds and place the ladyfingers on the base of the tin. You may need to chop the ladyfingers to ensure that they fit.
Next, scoop half of the pistachio cream on top of the ladyfingers and smooth. Then, drizzle 3 teaspoons of pistachio paste on top and smooth.
Repeat the last two previous steps for the second layer.
Once assembled, cover the tiramisu with plastic wrap and refrigerate for at least 4 hours.
As the tiramisu sets, 1 ¼ cups of pistachio paste and 1 teaspoon of oil to a bowl and heat in a microwave for 30 seconds and stir. Dip ladyfingers halfway into pistachio paste to create a drip effect. Then, place them on parchment paper and refrigerate for 1-2 hours or freeze for 45 minutes or until the pistachio has set.
Once the tiramisu has set, carefully remove the tin.
Then, gently press the ladyfingers around the tiramisu to make a beautiful Charlotte cake-style border.
Top the tiramisu with fresh raspberries and crushed pistachios.
Serve this decadent pistachio tiramisu as dessert.

Notes

Coffee: Adjust the coffee strength according to your preference. For a robust flavor, add 4-6 teaspoons of coffee; for a milder taste, use just 1 teaspoon.
Ladyfingers: Dip the ladyfingers in the coffee pistachio syrup for no more than 30 seconds to keep them firm, because they absorb moisture quickly.
Mascarpone: Be careful not to overmix the heavy cream and mascarpone filling to avoid curdling.
Toppings: You can also top this dessert with fresh strawberries, crushed pistachios, pistachio paste, white chocolate sauce, or whipped white chocolate pistachio ganache.

Nutrition