# Pistachio Tiramisu

A classic tiramisu structure with a pistachio-forward mascarpone base, featuring an espresso and amaretto soak, a gently cooked yolk custard, soft whipped cream, and clean layers that set overnight.

- Cuisine: Italian
- Category: Dessert
- Language: en

## Ingredients

- 250 ml espresso or strong brewed coffee
- 1 splash Amaretto, to taste
- 1 splash Vanilla essence
- 1 tbsp sugar
- 200 g roasted, unsalted pistachios
- 43 g powdered sugar
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- 100 g shelled pistachios, blitzed or chopped
- 6 large egg yolks
- 80 g fine/caster sugar
- 200 ml whipping cream
- 1 splash Vanilla or almond essence
- 500 g mascarpone, room temperature
- 12 savoiardi (ladyfingers)

## Instructions

1. Stir coffee, amaretto, vanilla, and sugar together until sugar dissolves. Set aside.
2. Blitz pistachios and powdered sugar. Add water and olive oil and blend for 6-8 minutes until it forms a butter-like consistency.
3. Whisk six large egg yolks and 80g of fine sugar until fluffy. Cook over barely simmering water for 6-8 minutes, whisking repeatedly, then cool to room temperature.
4. Whisk 200ml of heavy cream with a small splash of vanilla until soft peaks form, about 3 minutes.
5. Whisk 500g of room temperature mascarpone with the pistachio paste until smooth.
6. Mix the cooled custard into the mascarpone and pistachio mixture.
7. Gently fold in the whipped cream into the mascarpone mixture.
8. Dip ladyfingers in the coffee mixture for a couple of seconds, shake off excess, and line the dish with a layer.
9. Spread half of the prepared filling over the ladyfingers.
10. Repeat with a second layer of soaked ladyfingers, spooning a little extra coffee mix if desired.
11. Add the remaining filling and smooth the top.
12. Cover and chill the tiramisu in the fridge for 1-2 days.
13. Before serving, generously cover with crushed pistachios.
14. Gently cut out a piece and serve.

## Equipment

- bain-marie
- whisk
- blender
- 11x8 inch dish

## Tips

- Cook custard over barely simmering water, whisking 1 minute on heat then off heat 10-20 seconds repeatedly to avoid scrambling.
- Fold in whipped cream gently to keep the mascarpone base light.
- Control moisture by quick dips and shaking off excess from ladyfingers to prevent sogginess and ensure clean slices.

## Source

- Original video: https://www.instagram.com/reel/DVMG9-kESPd/?igsh=dml5enZueXprOHVq
- Recipe page: https://www.cliprecipe.com/recipe/25390594-3148-4069-a602-88b1e2eb3a9f
- Extracted: 2026-02-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt