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Pistachio Tiramisu – Broma Bakery

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Pistachio Tiramisu
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This pistachio tiramisu has all the creamy, delicious flavor of tiramisu with a nutty pistachio twist. Made with dreamy layers of a pistachio mascarpone cream and coffee soaked lady fingers this inventive tiramisu is a fun take on classic tiramisu!

Pistachio Tiramisu

If you thought tiramisu couldn’t get any better…think again. This pistachio tiramisu has the same creamy, dream texture of classic tiramisu, but with a nutty, pistachio twist. Every bite is the perfect combination of a rich pistachio mascarpone cream, bitter coffee-soaked lady fingers, and a little crunch from the pistachio topping. The result is simply delicious, and dare I say…better than classic tiramisu? No, I won’t because that would be blasphemous, but off the record….she’s pretty tasty.

What is pistachio tiramisu?

If only I could give you a spoonful of it through the screen. This is one of those desserts that you want to share with everyone because it’s that delicious You’ve probably had tiramisu before…or at least I HOPE you have. It’s one of the best flavor combinations around. Classic tiramisu is made from soaking ladyfingers in espresso, then layering it with a dreamy mascarpone cream and topped with cocoa powder. The combination of mascarpone, espresso, and cocoa powder is delicious

And in the case of this pistachio tiramisu, we add a healthy dose of cream pistachio paste and swap out the cocoa powder for finely chopped pistachios!

Ingredients for this inventive tiramisu

Tiramisu might taste like a fancy restaurant’s dessert, but it’s actually made with just a few simple ingredients. Here’s what you’ll need to make this classic Italian tiramisu:

Lady Fingers: You can make homemade lady fingers, but you can usually find them in the prepackaged cookie aisle. If you don’t find them there, most specialty Italian delis or cafes also sell them! I don’t think lady fingers are particularly tasty on their own, but they’re an absolute must for tiramisu.

Coffee: You’ll need strongly brewed hot coffee to dip the lady fingers in. It’s important that the coffee is very strong because only a little of it makes it into the final product and you really want the coffee flavor to come through.

Mascarpone: Think of mascarpone as a less cheesy cream cheese. It’s very mild in flavor, super creamy and it adds the perfect weight and thickness to your homemade cream in tiramisu. You can usually find it in the specialty cheese aisle by the creme fraiche and ricotta! Make sure you’re using a good quality, thick mascarpone for best results! I usually reach BelGioioso mascarpone if they have it. Be sure to keep your mascarpone in the fridge until ready to use-it incorporates best into the batter when it’s cold!

Pistachio Cream: We got ours on amazon, but you can also find this smooth pistachio paste in specialty food stores, Eataly, and even T.J Maxx if you get lucky!

Eggs: Eggs are the magical ingredient in tiramisu. You’ll separate them and whip up the egg whites and yolks separately and then fold them back together with the mascarpone to make the dreamiest, creamiest, mascarpone cream. I know you

Rum: My grandmother always used rum in her tiramisu so that’s what I prefer, but you can also swap out the rum for Kahlua, brandy, bourbon, or even Bailey’s. You can also omit it entirely if you prefer, but I do think it adds a nice flavor if you’re okay with there being a little alcohol in your tiramisu.

Vanilla Extract + Almond Extract: A combination of vanilla and almond meld together to bring out the pistachio flavor. If you can get your hands on a pistachio extract instead of the almond feel free to swap it out!We recommend using pure extracts if your budget allows!

Can you make tiramisu ahead of time?

As a planner, one of my favorite things about tiramisu is that you can (and should!) make it ahead of time. It also freeze well, so you can fit tiramisu into your schedule in whatever way works best for you!

How to make tiramisu ahead of time: I prefer to make this pistachio tiramisu the day before because the flavors really get a chance to settle and deepen overnight in the fridge. This tiramisu recipe keeps well in the fridge for up to 4 days, so feel free to make it a day or two in advance.

How to freeze tiramisu: You can easily freeze your tiramisu to have at a later date! Make as directed, but don’t top with the chopped pistachios. Wrap the whole pan of tiramisu tightly in plastic wrap and freeze for up to 3 months! When ready to eat, defrost in the fridge over night, dust with pistachios and serve as directed!

Happy baking, my friends!



Author: Sofi | Broma Bakery

Prep Time: 30 minutes

Chill Time: 4 hours

Cook Time: 0 minutes

Total Time: 4 hours and 30 minutes

Yield: 16 servings

Category: dessert

Method: no bake

Cuisine: italian


for the coffee soaked lady fingers

1 cup strongly brewed coffee
1 tablespoon rum, optional
1/4 teaspoon almond extract
1 7 ounce package lady fingers (they’re usually in the cookie aisle!

for the pistachio mascarpone cream

4 large eggs, separated
2/3 cup granulated sugar, divided*
16 ounces mascarpone, cold from the fridge
1/3 cup pistachio paste
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup pistachios, very finely chopped


First, brew the coffee. Pour the coffee into a wide, shallow bowl and add 1/4 teaspoon almond extract and the rum if using. Stir to combine and set aside.
Separate the eggs, placing the egg whites in the bowl of a stand mixer fit with the whisk attachment and the egg yolks in a separate bowl. You’ll use them later.
Beat the egg whites with the whisk attachment and slowly stream in a 1/3 cup of the granulated sugar, beating on high speed until stiff, about 3 minutes. Transfer the egg white mixtures into a large bowl, using a rubber spatula to get everything out so that the bowl is mostly clean.
Add the egg yolks to the stand mixer bowl with the remaining 1/3 cup sugar. Beat on high speed with the whisk attachment until fluffy and pale yellow in color, about 3 minutes. Last, add the pistachio paste and mix to combine.
Add pistachio mascarpone, the vanilla extract and almond extract to the egg yolk mixture and mix well.
Use a rubber spatula to add half of the egg yolk mixture into the egg whites, gently folding to combine. Add the second half of the egg yolk mixture to the egg whites and fold until homogenous. Be sure to not over mix as this can cause the egg whites to deflate.
Quickly dip the lady fingers in the coffee on both sides (they will fall apart if you soak them any longer) and place them in a single layer in your desired pan. This size recipe works well in a 9 x 9-inch square pan!
Smooth about half of the mascarpone mixture on top of the lady fingers. Repeat with another layer of lady fingers dipped in coffee. Top with the second half of the mascarpone.
Top with the finely chopped pistachios. Refrigerate for at least 4 hours or overnight before serving! Enjoy!

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