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Photo Credit: Elizabeth Newman

Pistachio Tiramisu

by Giada De Laurentiis
★★★★★
★★★★★
(3 reviews)
Prep Time
30 minutes
Serves
9
Beginner
Photo Credit: Elizabeth Newman

Pistachio Tiramisu

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Tiramisu is my favorite Italian dessert - and while I love the original, I think it's so fun to try different variations of the layered sweet treat. I love chocolate, raspberry, and even a PB & J version - so when I went to Mr. 100 Tiramisu in Rome, who are known for their wide variety of flavors, I had to try something special. I opted for their pistachio tiramisu, and I loved the flavor of it.

Pistachio Tiramisu

I decided to make my own version of pistachio tiramisu once I headed home, and I'm excited to share it with you. I wanted to create something that didn't require any specialty or difficult-to-find syrups or pistachio creams. The end result is a silky-smooth, subtly flavored tiramisu that I just love.

The secret is to make your own pistachio butter, which is easier than it sounds! That, with a bit of amaretto and almond extract to up the nutty flavor, results in a delicious dessert that's so easy and impressive all at once.

Pistachio Tiramisu
star

Pistachio Tiramisu

Category

Dessert

Prep Time

30 minutes

Calories

609

Author:

Giada De Laurentiis

Image of Pistachio Tiramisu

Ingredients

    For The Pistachio Butter:

  • 1 cup unsalted (no-shell pistachios, raw or roasted*)
  • 2 tablespoons water
  • 1/3 cup powdered sugar
  • 1 tablespoon olive oil
  • *OR use 2/3 cup Sicilian Pistachio Spread in place of homemade Pistachio butter
  • For The Mascarpone Cream:

  • 1/4 cup sugar
  • 1 pound mascarpone cheese
  • 6 egg yolks
  • 1/2 teaspoon almond extract
  • For The Ladyfingers and Assembly:

  • 1 1/4 cup espresso or strong coffee
  • 1/4 cup amaretto liqueur
  • 24 to 28 ladyfingers
  • Chopped pistachios for topping (optional)
  • *Cook's Note: If you can only find salted shelled pistachios, give them a quick rinse to get the surface saltiness off, then pat dry before using in the recipe.

Instructions

  1. In a food processor, add the shelled pistachios. Blend the pistachios until they form a smooth thick paste. Once smooth, add the 2 tablespoons of water, 1/3 cup powdered sugar and olive oil. Continue to blend until the pistachio butter balls together and looks smooth and glossy. If using roasted pistachios, it will be a dark brown-green color. Set aside.
  2. In a large bowl, using an electric mixer or stand mixer, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add the almond extract and mix. Remove 2/3 of the mixture into a separate small bowl. In the large bowl with the remaining 1/3 of mascarpone, add the pistachio butter. Mix on high speed until smooth and pale green, wiping down the sides with a rubber spatula as necessary.
  3. In a shallow bowl, add espresso and amaretto liqueur. Dip each ladyfinger into espresso for only 5 seconds max (letting the ladyfingers soak too long will cause them to fall apart). Place half of the soaked ladyfingers on the bottom of a 9 by 9 inch baking dish, breaking them in half if necessary, to fit the bottom.
  4. Spread the pistachio-mascarpone mixture on top of the first layer of ladyfingers, smoothing it out to evenly cover. Place the second half of soaked ladyfingers on top. Spread the rest of the plain mascarpone mixture on top to cover the ladyfingers.
  5. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours before serving.
  6. Before cutting and serving, sprinkle with chopped pistachios if desired.

Nutrition

Nutrition

per serving
Calories
609
Amount/Serving % Daily Value
Carbs
31 grams
Protein
9 grams
Fat
51 grams
Saturated Fat
29 grams
Cholesterol
300 milligrams
Sodium
80 milligrams
Fiber
1 grams
Sugar
8 grams
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4 reviews & comments

  • Author's avatar image
    Barbara - Oct 24
    ★★★★★
    ★★★★★

    Thank you for this amazing recipe! I have made this tiramisu about 5 times in the last two months, it is so delicious and easy. My whole family loves it.
    The second time I made it I dipped the ladyfingers for too long, and the result was quite splodgy. So I’ve learned the less soaked the better! I dip them for maybe 1 or 2 seconds and it’s perfect.

  • Author's avatar image
    Regina Dalpra Leibman - Jan 17

    I can’t wait to try this,possibly Thanksgiving!! But under cooks note it looks like the entire thought did not come through.. if using salted shelled pistachios….
    please complete
    Thanks!

  • Author's avatar image
    Lori Lyons - Jun 09

    You need to make this. It is delicious!

  • Author's avatar image
    Lisa Giammanco - Jun 09

    I registered JUST to review this recipe. Beyond delicious. I used my own homemade Italian sponge cake instead of store bought lady fingers but this recipe and the pistachio mascarpone layer would be decadent either way. Make this. Trust me.

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