Pistachio Tiramisu Layered Dessert (Print-Friendly Format)
Coffee-soaked sponge fingers, mascarpone, and pistachio cream combine for a rich, chilled Italian dessert.
# Ingredients You’ll Need:
→ Base and Soaking
01 -
100 ml strong brewed coffee
02 -
200 g savoiardi sponge fingers
→ Cream Layer
03 -
300 ml double cream
04 -
75 g icing sugar
05 -
250 g mascarpone
06 -
100 g pistachio cream, plus extra for decoration
→ Decoration
07 -
Chopped pistachios
# How to Make It:
01 -
In a large mixing bowl, whisk double cream and icing sugar until soft peaks form. In a separate bowl, beat mascarpone with pistachio cream, then gently fold into the whipped cream until evenly combined.
02 -
Pour the brewed coffee into a shallow dish. Quickly dip each savoiardi sponge finger in the coffee for a few seconds per side, ensuring they absorb the flavour but do not become soggy.
03 -
Arrange a layer of coffee-soaked sponge fingers in an even layer at the bottom of a medium-sized serving dish (approximately 23 x 33 cm). Spread a portion of the pistachio cream mixture evenly over the sponge fingers.
04 -
Add another layer of soaked sponge fingers followed by another portion of the cream. Continue to layer, finishing with a final layer of the pistachio cream mixture.
05 -
Spoon additional pistachio cream into a piping or sandwich bag, snip the tip, and pipe lines across the top layer. Use a toothpick to create a feathered pattern by dragging through the lines in the opposite direction. Cover and refrigerate for at least 4 hours, ideally overnight.
06 -
Remove from the refrigerator 20 minutes prior to serving. Sprinkle generously with chopped pistachios before slicing and serving.
# Extra Tips:
01 -
For best flavour and texture, prepare a day in advance and allow the dessert to chill overnight.
02 -
Dip sponge fingers briefly in coffee to prevent them from becoming overly saturated and soggy.
03 -
Store covered in the fridge for up to 4 days.