There’s a certain magic that wafts through the air when the family gathers around the kitchen table, and nothing brings us together quite like a delightful dessert. The rich, aromatic layers of a Pistachio Tiramisu evoke warm memories of Grandma’s cozy kitchen, where laughter and love mingled like sweet aromas, and every bite tasted like home.

Why make this recipe? A touch of Southern charm blended with an Italian classic, this Pistachio Tiramisu is a delightful twist that combines the earthy goodness of pistachios with the classic creaminess of tiramisu. It’s the perfect treat for any gathering, from Sunday supper to holiday celebrations, and you’ll find it’s just as much a conversation starter as it is a sweet ending.

How to make Pistachio Tiramisu

Ingredients:

1 cup (240 ml) hot Milk
2 bags Green tea
30-40 Ladyfingers (savoyardi)
1 3/4 cups (400 g) Mascarpone
1 cup (120 g) Powdered sugar
1 teaspoon Vanilla bean paste
100 g Pistachio paste
1 1/2 cups (360 ml) Heavy cream, cold
Crushed pistachios for topping

Directions:

Infuse the milk: In a small saucepan, heat the milk until it just begins to simmer. Remove it from the heat and place the green tea bags into the milk. Let that steep for about 10 minutes while you let the lovely scents fill your kitchen. Remove the tea bags, and let the milk cool to room temperature.
Make the pistachio cream: Now, take a large mixing bowl and beat the mascarpone until it’s creamy and smooth enough to remind you of the sweetest memories. Next, add in the powdered sugar, vanilla bean paste, and heavenly pistachio paste. Mix it until perfectly combined, then pour in the cold heavy cream and whip it all together until you see those lovely stiff peaks. Just be sure not to overbeat; we want creamy, not grainy!
Assemble: Take each ladyfinger and give it a quick dip into that cooled green tea milk—just a second or two, so they don’t get too soggy. Lay them down in a single layer in an 8×12-inch dish. Spread half of that dreamy pistachio cream over the ladyfingers, and repeat the layering process with another round of dipped ladyfingers followed by the remaining cream.
Chill: It’s time to let all those delightful flavors meld together! Cover your dish and pop it in the refrigerator for at least 4 hours, but if you can wait overnight, it makes a world of difference.
Serve: Just before serving, sprinkle the top with crushed pistachios to add a little crunch and a splash of color.

How to serve Pistachio Tiramisu
Slice into squares and serve with a dollop of whipped cream or just on its own—the flavors are rich enough to shine through! Maybe brew a pot of your favorite tea or coffee to accompany this luscious dessert, and watch the smiles bloom around your table.

How to store Pistachio Tiramisu
If by chance you have leftovers (which is rare in our house!), cover it tightly with plastic wrap and store it in the fridge. It’ll keep well for about 3 days—though I must confess, the flavors only get better with a little time.

Tips to make Pistachio Tiramisu

To enhance the pistachio flavor, consider adding an extra teaspoon of pistachio paste.
Make sure the ladyfingers are dipped quickly; you want them to absorb some of that green tea goodness without becoming mushy.

Variations
Feel free to experiment! A dash of almond extract could add a nutty aroma, or swapping out the pistachio for hazelnut could turn this into a delightful alternative.

FAQs

Can I use a different nut?
Absolutely! Try using almond or hazelnut pastes for a different flavor profile—each is uniquely delicious.
What can I do if I can’t find ladyfingers?
Sponge cake or pound cake can be a lovely substitute; just cut them into strips to mimic the ladyfinger shape.
Is it possible to make this recipe gluten-free?
Definitely! Just look for gluten-free ladyfingers, and you’ll enjoy the same wonderful flavors, worry-free.

Creating moments and sharing desserts is truly what family is all about. I invite you to make this Pistachio Tiramisu, gather your loved ones, and indulge in the joy of sharing something sweet together. Because in the end, it’s not just about the dessert; it’s the love that goes into it and the memories we make around the table that really fill our hearts. Happy cooking, friends!

Pistachio Tiramisu

A delightful twist on the classic tiramisu, combining earthy pistachios with creamy mascarpone for a perfect dessert.

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Prep Time 30

Cook Time 10

Total Time 4 10

Servings: 8 servings

Course: Dessert

Cuisine: Italian, Southern

Calories: 350

Ingredients Method Notes

Ingredients

For the pistachio cream

1 cup hot Milk Use whole milk for best results.
2 bags Green tea Regular or decaffeinated.
1 3/4 cups Mascarpone Room temperature for easier mixing.
1 cup Powdered sugar Sifted to avoid lumps.
1 teaspoon Vanilla bean paste Can substitute with vanilla extract.
100 g Pistachio paste Adjust according to taste.
1 1/2 cups Heavy cream, cold Chilled before whipping.
to taste Crushed pistachios for topping For garnish, optional.

For assembly

30-40 pieces Ladyfingers (savoyardi) Quickly dip to prevent sogginess.

Method

Infuse the milk

In a small saucepan, heat the milk until it just begins to simmer. Remove from heat, add green tea bags, and let steep for about 10 minutes. Remove tea bags and let milk cool to room temperature.

Make the pistachio cream

In a large mixing bowl, beat the mascarpone until creamy. Add powdered sugar, vanilla bean paste, and pistachio paste, mixing until combined. Pour in the cold heavy cream and whip until stiff peaks form, being careful not to overbeat.

Assemble

Dip each ladyfinger quickly in the cooled green tea milk and layer in an 8x12-inch dish. Spread half of the pistachio cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.

Chill

Cover the dish and refrigerate for at least 4 hours, preferably overnight.

Serve

Before serving, sprinkle with crushed pistachios for garnish and serve slices with or without whipped cream.

Notes

Keep leftovers covered in plastic wrap in the fridge for up to 3 days. The flavors improve over time.