Pistachio Tiramisu Layered Dessert

This pistachio tiramisu brings together creamy, dreamy layers of mascarpone and pistachio cream with coffee-soaked sponge fingers for the most luxurious dessert that feels special and is so easy to put together. With just a little effort and some overnight chilling, you get a gorgeous Italian treat that is sure to impress every time you serve it.

I first made this when I wanted to surprise my family with something different at a holiday dinner and now it is a must whenever we gather

Ingredients

• Strong coffee: brings a rich flavor base and soaks into the sponge fingers choose a robust roast for best results
• Savoiardi sponge fingers or ladyfingers: are essential for authentic tiramisu texture go for crisp dry ones that hold their shape
• Double cream: ensures the filling is lusciously rich use cream that pours thickly from the carton
• Icing sugar: sweetens the cream smoothly fine texture makes it dissolve without grittiness
• Mascarpone: gives that iconic creamy taste pick one that is soft and unstirred for smooth blending
• Pistachio cream: delivers the nutty twist find pure pistachio cream with no added oil or flavorings for the brightest flavor
• Chopped pistachios: add crunch and color for garnish select unsalted roasted ones for maximum pistachio taste

Instructions

Whip the Cream:

In a large clean mixing bowl whisk cold double cream and icing sugar on medium speed. Continue until very soft peaks form this is key for a light and pillowy filling.

Mix the Mascarpone and Pistachio:

In a separate bowl use a spatula or mixer to beat together mascarpone and pistachio cream until evenly combined. Aim for a smooth mix with no streaks or lumps it should look pale and creamy.

Combine the Fillings:

Gently fold the mascarpone pistachio mixture into the whipped cream using light strokes. Stop folding as soon as the mixture is just blended to keep the texture airy.

Soak the Sponge Fingers:

Pour strong coffee into a shallow wide dish. Lightly dip each savoiardi finger for just a second or two on each side they should hold together and not get soggy.

Layer the Base:

Place a neat single layer of coffee-soaked fingers in your serving dish fitting them snugly without breaking.

Add the First Cream Layer:

Spoon about a third of the pistachio cream mixture over the sponge base and spread gently to cover.

Repeat Layers:

Top with another layer of soaked fingers then more cream mixture. Repeat until you use all the sponge fingers and cream ending with a pistachio layer on top.

Decorate the Top:

Fill a small piping bag or plastic sandwich bag with extra pistachio cream snip the end and pipe lines across the top. Drag a toothpick through in the opposite direction to create a feathered effect be creative with your design.

Chill and Set:

Cover the dish tightly and refrigerate for at least four hours or ideally overnight to deepen the flavors and firm up the dessert.

Finish and Serve:

Remove tiramisu from the fridge about twenty minutes before serving for best texture. Sprinkle a generous handful of chopped pistachios over the top before slicing.

My favorite part is swirling the pistachio cream at the end I have memories of my niece helping decorate and giggling over our wobbly lines every holiday makes this dessert feel extra special in our family

Storage Tips

Keep covered in the fridge for up to four days to maintain freshness and texture. Store leftovers in a tight container so the cream does not pick up any fridge odors. If you want to freeze slice first for easy portioning then defrost in the fridge overnight for best results.

Ingredient Substitutions

Try hazelnut spread in place of pistachio cream for a completely different nutty spin. Use regular whipping cream if double cream is not available though the filling may be slightly lighter. Instant espresso works in a pinch but strong brewed coffee delivers deeper flavor.

Serving Suggestions

Serve after a big Italian feast for a showstopping finish. Delicious with espresso or even a small glass of dessert wine on the side. For extra flair scatter a dusting of cocoa or a drizzle of dark chocolate over the pistachio topping.

This pistachio tiramisu is both beautiful and simple to make. It quickly becomes a new classic with its creamy layers and vibrant nutty twist.

Common Recipe Questions

→ How do I prevent the sponge fingers from becoming soggy?

Dip the sponge fingers into the coffee for just a couple of seconds on each side. This allows them to absorb flavour without falling apart. Even if the biscuits feel slightly firm, they'll soften as they sit with the cream layers.

→ How long should I chill before serving?

Chill for at least 4 hours, but for best texture and flavour, refrigerate overnight before serving to allow the layers to set.

→ Can I prepare this dessert in advance?

Yes, you can assemble and refrigerate it a day ahead. This actually improves the flavour and texture, making it ideal for entertaining.

→ How should I decorate the top?

Piping extra pistachio cream in lines and feathering with a toothpick creates a pretty finish. Sprinkle chopped pistachios for added crunch and colour.

→ How should I store leftovers?

Cover the dish with cling film or use an airtight container. Keep refrigerated and consume within 3–4 days.