Pistachio Tiramisu Italian Dessert (Print-Friendly Format)

Creamy pistachio and mascarpone layered dessert inspired by classic Italian flavors, perfect for sharing.

# Ingredients You’ll Need:

→ Base

01 - 1 sponge cake, sliced into 2 layers or 15–20 ladyfingers

→ Pistachio Cream

02 - 240 g pistachio cream
03 - 120–150 ml milk (2%), divided

→ Mascarpone Filling

04 - 1 large egg (optional, see instructions)
05 - 30 g granulated sugar or powdered sugar
06 - 360 ml heavy cream
07 - 360 g mascarpone cheese

→ Topping (optional)

08 - Chopped pistachios, for garnish

# How to Make It:

01 - Bake a sponge cake and let it cool completely, then slice into two even layers. Alternatively, use 15–20 ladyfingers as the base component.
02 - Combine pistachio cream with 45–60 ml milk in a blender or food processor and blend until smooth and creamy. Adjust consistency with additional milk if needed; the mixture should be spreadable.
03 - Place the first layer of cake on a serving plate. Drizzle with 30–45 ml milk. Evenly spread half of the pistachio cream mixture over the surface. If using ladyfingers, quickly roll each in milk and arrange in a single layer; do not soak to avoid sogginess.
04 - In a large bowl, beat the egg and sugar together until frothy. Add heavy cream and mascarpone, then beat until a thick, airy cream forms. For an egg-free version, omit the egg and use powdered sugar instead; whip with cream and mascarpone until thickened.
05 - Remove the cake from refrigeration. Spread half of the mascarpone filling over the pistachio layer. Place the second sponge layer (or remaining ladyfingers) on top. Drizzle with another 30–45 ml milk.
06 - Spread remaining pistachio cream over the cake, followed by the rest of the mascarpone filling. Refrigerate the assembled dessert for at least 3–4 hours or overnight to allow the layers to set.
07 - Sprinkle with chopped pistachios immediately before serving for added texture and flavour.

# Extra Tips:

01 - For best results, refrigerate the assembled dessert overnight to allow optimal flavour development.
02 - Store covered in the refrigerator for up to 3 days or freeze for up to 2 weeks in a sealed container; thaw in the fridge before serving.

Return