Pistachio tiramisu is a mouthwatering variation of the classic tiramisu for pistachio lovers and for those who want to try something new!

For pistachio ladyfingers:

Egg yolks, 130 g (4.6 oz)
Sugar, 85 g (3 oz)
Honey, 5 g (0.18 oz)
Vanilla bean, ½
Egg whites, 190 g (6.7 oz)
Sugar, 100 g (3.5 oz)
Flour, 145 g (5.1 oz)
Cornstarch, 60 g (2.1 oz)
Pistachio powder, 45 g (1.6 oz) (If you can't find premade pistachio powder, you can finely chop pistachios in a food processor, being careful not to overheat the pistachios)
Granulated sugar (for dusting)

Preheat the static oven to 200°C (400°F);
Sift the dry ingredients, flour and cornstarch onto a sheet of baking paper, add the pistachio powder,
Pour the egg whites into a stand mixer bowl fitted with a whisk, and turn the machine on at mediumlow speed;
100 g of sugar in total are needed for the egg white meringue;
Whisk the egg whites and add the sugar, dividing it into three parts;
The egg whites should not be whisked to a stiff peak;

Separately, whisk the egg yolks with sugar and honey until the mixture is fluffy and foamy;
Gradually add the remaining two parts of sugar to the egg whites and increase the speed, also adding half a vanilla pod;


Begin to incorporate the two mixtures by first adding one part of the egg white meringue to the egg yolk mixture, using a gentle folding motion from bottom to top;
Then add the dry ingredients in multiple additions, sifting them to make them even more airy;

The goal is to have the egg yolk mixture absorb as much of the dry ingredients as possible before adding the egg whites, in order to prevent the mixture from deflating.

Fill a piping bag with the mixture and line a baking sheet with parchment paper

Pipe the ladyfingers onto the baking sheet, spacing them a few centimeters apart
Dust the ladyfingers with granulated sugar

Bake in a static oven at 200°C for 78 minutes or until the pistachio ladyfingers take on a slightly brown color"


For the coffeemilk syrup:

Coffee, 300 g (10.58 oz)
Milk, 60 g (2.12 oz)
Sugar, 40 g (1.41 oz)


Combine the sugar with the coffee and milk when they are still hot, then let cool completely



For the mascarpone and pistachio cream:

Water, 110 g
Sugar, 345 g
Egg yolks, 175 g
Pistachio paste, 230 g (you can buy it premade or see my other recipe to make it at home)
Mascarpone cheese, 800 g
Fresh cream, 135 g
Powdered sugar, 100 g.



Whip the cream together with the mascarpone and powdered sugar;

When the mixture is soft, incorporate the pistachio paste and set aside;
Pour the egg yolk into the stand mixer bowl;


Pour the water and sugar into a saucepan and begin to heat it: the syrup should reach 119°C for pasteurization;
Start beating the egg yolk in the stand mixer, which should be foamy when the syrup is added
Remove the syrup from the heat when it reaches 119°C, lower the speed of the stand mixer and pour the syrupalong the edge of the bowl, all at once;

Increase the speed again and continue to beat until the pateàbombe has cooled;
Gradually incorporate the pateàbombe into the mixture of whipped cream and mascarpone.

Now, for the cake assembly:

Form a layer of ladyfingers soaked in coffee and milk mixture;
Cover with a layer of cream;
Add some chopped pistachios on top of the cream;
Repeat the process until you reach the top of the baking dish;
Decorate with chopped and whole pistachios.


It's very difficult to prepare an exact amount of ladyfingers and cream in advance that is proportional to your pan. It is therefore very likely that you will have some leftover cream or cookies, which can be used for another dessert or to prepare single portions.

Tiramisu can be stored in the refrigerator, covered, for about 23 days.

As always if you like the recipe Subscribe: https://bit.ly/341DSMK