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Delicious Pistachio Tiramisu dessert with creamy layers and crushed pistachios

Pistachio Tiramisu

Creamy, nutty, and impossibly elegant, this Pistachio Tiramisu is the kind of dessert that looks fancy but comes together with surprising ease.
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Course: Dessert
Cuisine: Italian
Keyword: Easy, Elegant
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 4 minutes
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Electric Mixer
  • 9x13-inch Baking Dish
  • Parchment Paper

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour sifted
  • 1/2 cup ground pistachios finely ground
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 4 large eggs separated, room temperature is best
  • 3/4 cup granulated sugar divided
  • 1 1/2 cups mascarpone cheese softened
  • 1 cup heavy cream cold
  • 1/2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup brewed espresso cooled completely
  • 1/4 cup coffee liqueur optional, such as Kahlúa
  • 1/2 cup chopped pistachios for garnish, toast briefly for extra flavor

Dusting

  • cocoa powder for dusting, use unsweetened

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
  • In a large bowl, whisk together the flour, ground pistachios, baking powder, and salt until evenly combined.
  • In a separate bowl, beat the egg yolks with half of the granulated sugar until light and fluffy.
  • In a clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar until stiff peaks develop.
  • Gently fold the egg yolk mixture into the whipped egg whites, then fold in the dry ingredients until no streaks remain.
  • Pour the batter into the prepared dish and bake for 20–25 minutes until golden and a toothpick comes out clean. Allow to cool completely.
  • In a medium bowl, whisk together the mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
  • Mix the cooled espresso with the coffee liqueur in a shallow bowl. Slice the cooled sponge cake into two layers.
  • Brush each layer lightly with the espresso mixture, then spread mascarpone cream between the layers and on top.
  • Dust the top with cocoa powder and sprinkle with chopped pistachios. Cover and refrigerate for at least 4 hours, preferably overnight.

Notes

For best results, chill overnight for optimal flavor melding. Toast pistachios for enhanced aroma.