Pistachio Tiramisu
A dreamy, nutty spin on the beloved Italian classic—layered with espresso-soaked pistachio sponge, mascarpone cream, and a dusting of cocoa.
If you love traditional tiramisu but want to try something a little more elegant and nutty, this Pistachio Tiramisu is your new go-to. We’re swapping out the ladyfingers for a homemade pistachio sponge cake, keeping the rich mascarpone cream, and adding a touch of toasted pistachios for flavor and crunch. It’s light, fluffy, and indulgent in the best way.
Ingredients
For the Pistachio Sponge Cake:
- 1 cup all-purpose flour
- ½ cup ground pistachios (unsalted, finely ground)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, separated
- ¾ cup granulated sugar
For the Mascarpone Cream:
- 1½ cups mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Assembly:
- ½ cup brewed espresso, cooled
- ¼ cup non-alcoholic coffee syrup
(or mix brewed coffee with a splash of vanilla extract) - ½ cup chopped pistachios, for garnish
- Cocoa powder, for dusting
Instructions
1. Make the Pistachio Sponge Cake
Preheat oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper.
In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
In a separate bowl, beat the egg yolks with half of the sugar until thick and pale.
In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat to stiff peaks.
Gently fold the yolk mixture into the whipped whites. Sift in the dry ingredients a little at a time, folding gently after each addition to keep the batter airy.
Pour the batter into your prepared pan and smooth the top.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
2. Whip Up the Mascarpone Cream
In a bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla.
Whip until the mixture is smooth, fluffy, and holds soft peaks. Chill until ready to use.
3. Assemble the Tiramisu
Slice the cooled sponge cake horizontally into two even layers (or more if you’d like thinner layers).
Stir together the espresso and coffee syrup.
Brush each layer generously with the espresso mixture.
Spread a thick layer of mascarpone cream over the first sponge layer. Repeat with remaining sponge and cream.
Finish with a final layer of mascarpone on top.
Dust with cocoa powder and sprinkle generously with chopped pistachios.
4. Chill & Serve
Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
Slice, serve cold, and savor every bite of this nutty, coffee-kissed delight!
Tips & Variations:
- Use shelled roasted pistachios for garnish for a salty-sweet crunch.
- Want a gluten-free version? Sub in a GF flour blend and check your baking powder.
- To make individual servings, layer components in small jars or cups—perfect for parties!
This Pistachio Tiramisu is a showstopper on any dessert table—perfect for spring gatherings, elegant dinner parties, or just treating yourself to something a little extra.
#PistachioTiramisu #ItalianDessertTwist #TiramisuWithATwist #NuttyDesserts #ElegantBakes #PistachioLoversUnite
WantHere’s your polished food blog–style post for Pistachio Tiramisu, a luscious twist on the classic Italian dessert:
Pistachio Tiramisu
A dreamy, nutty spin on the beloved Italian classic—layered with espresso-soaked pistachio sponge, mascarpone cream, and a dusting of cocoa.
If you love traditional tiramisu but want to try something a little more elegant and nutty, this Pistachio Tiramisu is your new go-to. We’re swapping out the ladyfingers for a homemade pistachio sponge cake, keeping the rich mascarpone cream, and adding a touch of toasted pistachios for flavor and crunch. It’s light, fluffy, and indulgent in the best way.
Ingredients
For the Pistachio Sponge Cake:
- 1 cup all-purpose flour
- ½ cup ground pistachios (unsalted, finely ground)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, separated
- ¾ cup granulated sugar
For the Mascarpone Cream:
- 1½ cups mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Assembly:
- ½ cup brewed espresso, cooled
- ¼ cup non-alcoholic coffee syrup
(or mix brewed coffee with a splash of vanilla extract) - ½ cup chopped pistachios, for garnish
- Cocoa powder, for dusting
Instructions
1. Make the Pistachio Sponge Cake
Preheat oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper.
In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
In a separate bowl, beat the egg yolks with half of the sugar until thick and pale.
In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat to stiff peaks.
Gently fold the yolk mixture into the whipped whites. Sift in the dry ingredients a little at a time, folding gently after each addition to keep the batter airy.
Pour the batter into your prepared pan and smooth the top.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
2. Whip Up the Mascarpone Cream
In a bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla.
Whip until the mixture is smooth, fluffy, and holds soft peaks. Chill until ready to use.
3. Assemble the Tiramisu
Slice the cooled sponge cake horizontally into two even layers (or more if you’d like thinner layers).
Stir together the espresso and coffee syrup.
Brush each layer generously with the espresso mixture.
Spread a thick layer of mascarpone cream over the first sponge layer. Repeat with remaining sponge and cream.
Finish with a final layer of mascarpone on top.
Dust with cocoa powder and sprinkle generously with chopped pistachios.
4. Chill & Serve
Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
Slice, serve cold, and savor every bite of this nutty, coffee-kissed delight!
Tips & Variations:
- Use shelled roasted pistachios for garnish for a salty-sweet crunch.
- Want a gluten-free version? Sub in a GF flour blend and check your baking powder.
- To make individual servings, layer components in small jars or cups—perfect for parties!
This Pistachio Tiramisu is a showstopper on any dessert table—perfect for spring gatherings, elegant dinner parties, or just treating yourself to something a little extra.
#PistachioTiramisu #ItalianDessertTwist #TiramisuWithATwist #NuttyDesserts #ElegantBakes #PistachioLoversUnite
