Get ready to elevate your dessert game with this twist on a classic Italian sweet. Homemade Pistachio Cream Tiramisu will excite anyone's palate and have people asking for seconds and thirds. This creamy delicious dessert is my absolute favorite Italian treat because it's such a unique flavor and and perfect texture.
If you're looking for more desserts, you may want to try our Rainbow Cookie Cake or Carrot Cake Blondies
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Making Tiramisu from Scratch
Our Pistachio Cream Tiramisu is decadent, creamy, delicious, and can be the best part of the whole meal. The word tiramisu literally means "pick me up" in Italian. And as Italian as ever, it was created in a pleasure house and used as a way to "wake up" the clients' post-coitus, so they could return to their loving wives ready for action.
So, I guess they were lured to the brothel with the smell of Linguine Alla Puttanesca and then sent home happy with a spoonful of tiramisu? Imagine getting caught and you explain to your wife you only went in because they were making pasta but one thing led to another... But don't worry I'm ready to do the chores, they give me some tiramisu on the way out.
The good part about Pistachio Cream Tiramisu is that there aren't many ingredients in this recipe. However, there are a lot of steps involved, but if you follow along one step at a time it isn't too bad. You don't have to be a chef to make tiramisu from scratch. It's all about taking your time and patience to make this elegant Italian classic.
Ingredients Notes and Substitutions
I've separated the ingredients into 4 categories in the recipe card below to make it as simple as possible. The instructions will also be separated like this to keep everything clear.
- Ladyfingers. You can make your own ladyfingers for tiramisu or you can buy them at the store. Our Ladyfingers Recipe for Tiramisu is perfect for this dessert. The difference between homemade and storebought is noticeable but not a must.
- Espresso. We used a French press to make the espresso, but you can use whatever espresso machine you have. If necessary, you can substitute instant espresso.
- Disaronno. This sweet Italian liqueur adds a ton of flavor to the ladyfingers. I don't really think this pistachio cream tiramisu is kid-friendly to begin with so I wouldn't suggest removing this.
- Egg yolks. The eggs in this recipe are uncooked. If that feels like an issue to you, you could use a double broiler to heat the egg yolks to a suitable temperature but I highly recommend against doing this.
- Pistachio Butter. Making pistachio butter is very simple. You just put the pistachios into a food processor and process them until it becomes butter. But I want to warn you that there will be a time when you're processing it and you say to yourself, "I don't think this is working." At that point, you're probably about halfway to the point when it turns to a spreadable butter. Here's an image of what it should look like.
*Please see the recipe card below for more information on the ingredients.
How to Make Pistachio Cream Tiramisu
Tiramisu is not a difficult recipe to make. But it has a lot of steps so it can seem complex. Take it one step at a time and it will come out great! We always start by making homemade ladyfingers first but if you buy them, you can move on to the pistachio cream.
Mixing the Pistachio Cream
Step 1: Place ¾ cup of pistachios in a food processor and process until it turns to butter. About 5 minutes.
Step 2: In a large bowl, use a hand-held mixer to beat mascarpone, pistachio butter, vanilla, and ½ cup of sugar until combined.
Step 3: In a separate bowl, beat egg yolks and the remaining ¼ cup of sugar until pale and fluffy. About 3-4 minutes.
Step 4: Add the yolks and sugar to the mascarpone mixture and fold until combined.
Step 5: In another bowl, beat heavy cream until it has stiff peaks. about 5 minutes.
Step 6: Fold the whipped heavy cream into the pistachio cream mixture until well combined.
Assembling the Pistachio Cream Tiramisu
Step 7: Combine 4 shots of espresso, Disaronno, and vanilla in a bowl.
Step 8: Dip the ladyfingers into the coffee mixture.
Step 9: Cover the bottom of a 9x13 glass baking dish with ladyfingers. It's okay if they overlap. Then spread half of the pistachio cream over top of the ladyfingers.
Step 10: Add another layer of ladyfingers and pistachio cream. Chill in the refrigerator for at least 8 hours. Then top the Pistachio cream tiramisu with a dusting of cocoa powder and pistachio crumbs.
Tiramisu is never a "quick" recipe. It's a labor of love that is so worth serving your family. It is my favorite dessert that my wife makes.
The pistachio makes this tiramisu so unique with a hint of earthiness and sweetness. This is one of my favorite desserts to make and I can't wait to make it again for a holiday. If you want to make holiday dinners a bit easier, make a tray of our Authentic Italian Baked Ziti or Authentic Italian Lasagna ahead of time so you have plenty of time to make pistachio cream tiramisu!
Pro-Tips
- We made the ladyfingers, but it saves so much time just to buy them. They absorb a lot more espresso when they are storebought too.
- Pistachio butter is just blended pistachios. You just place pistachios in a food processor until they become a paste. It takes a long time, but if you run the food processor for long enough it eventually turns to paste.
- Don't dust with cocoa powder until after it has been refrigerated for at least 8 hours. Otherwise, the cocoa powder sinks into the cream and it won't look as good (although it will taste fine).
Recipe FAQs
Tiramisu will last in the fridge for 2-3 days. It is not okay to freeze this dessert as it will ruin the texture.
It means, "pick me up" or "cheer me up." People think it's because the dessert will give you some energy because of the espresso or make you happy because it's sweet. That's not the case. It actually started in prostitute houses in Italy where the dessert would be used as a "pick me up" after sex, to get men back home to their wives.
there is very little alcohol in Tiramisu. We only use about 2 tablespoon in a dessert with 10 servings.
More of our Favorite Desserts
If you love tiramisu share yours on Instagram and tag us @vindelgiudice or follow us on Tiktok @alwaysfromscratch. Leave a comment below to let us know what you think!
📖 Recipe
Pistachio Cream Tiramisu
Equipment
- 9x13 glass baking dish
- hand mixer
Ingredients
Pistachio Butter
- ¾ cup raw pistachios
Pistachio Mascarpone Cream
- 4 egg yolks
- 2 cups heavy cream
- 16 oz mascarpone
- ¾ cup sugar
- 2 teaspoon vanilla extract
Espresso
- 4 shots espresso
- 2 tablespoon disaronno
- 1 teaspoon vanilla
- 30 ladyfingers
Toppings
- pistachio crumbs
- cocoa powder
- dark chocolate shavings
Instructions
Pistachio Mascarpone Cream
- Place the pistachios in a food processor and process for 5 minutes until it becomes butter. Let it cool for 5 minutes.
- In a large bowl, use a hand-held mixer beat mascarpone, pistachio butter, vanilla, and ½ cup of sugar until combined.
- In a separate bowl, beat egg yolks and the remaining ¼ cup of sugar until pale and fluffy. Add the yolks to the mascarpone mixture and fold until combined.
- In another bowl, beat heavy cream until stiff peaks and fold into the mascarpone mixture.
Assembly
- Combine 4 shots of espresso, Disaronno, and vanilla in a bowl. Dip ladyfingers into the coffee mixture and cover the bottom of the glass baking dish with ladyfingers.
- Spread half of the pistachio cream onto the ladyfingers. Place another layer of espresso-dipped ladyfingers on top. Spread the rest of the cream on top.
- Cover with plastic wrap and chill for at least 8 hours. When ready to serve, top with cocoa powder, pistachio crumbs, and chocolate shavings.
Notes
- We make homemade ladyfingers for Tiramisu, but it saves so much time just to buy them. They absorb a lot more espresso when they are store-bought but I love the flavor of our homemade ones!
- Pistachio butter is just blended pistachios. You just place pistachios in a food processor until they become a paste. It takes a long time, but if you run the food processor for long enough it eventually turns to paste.
Vinny
My absolute favorite dessert. This is untoppable for me. This is Marisa's Mona Lisa! We know you'll enjoy.