PISTACHIO TIRAMISU

Desserts & PastriesItalianVegetarian and Vegan
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

30 min Chill time: minimum 4 hours (overnight best) ★★★☆☆ 12

Ingredients

Pistachio cream

•             Mascarpone — 500 g

•             Whipping cream (35% fat) — 400 g

•             Egg yolks — 120 g (≈6 yolks)

•             Caster sugar — 120 g

•             Pistachio paste (pure, unsweetened) — 150 g

•             Vanilla extract — 3 g

•             Fine salt — 1 g

Syrup for ladyfingers

•             Espresso or strong coffee — 250 g

•             Sugar — 20 g

•             Amaretto or pistachio liqueur (optional) — 20 g

Assembly

•             Ladyfingers (savoiardi) — 300–350 g

•             Chopped pistachios — 60 g

•             Extra pistachio paste (for drizzling) — 30 g

•             Cocoa powder (optional) — 5 g

Cooking instructions

1. Make the pistachio cream

  • Whisk egg yolks and sugar over a bain‑marie until pale and slightly thickened (3–4 minutes).

  • Remove from heat and whisk in pistachio paste, vanilla, and salt.

  •   Fold in mascarpone until smooth.

  • Whip cream to soft peaks and fold gently into the pistachio mixture.

  • Chill 10 minutes to firm slightly.

2. Prepare the syrup

  • Mix hot espresso with sugar until dissolved.

  • Add liqueur if using.

  • Cool to room temperature.

3. Assemble the tiramisu

  • Dip ladyfingers briefly in the coffee syrup (1 second per side).

  • Lay a full layer in a 30×20 cm tray.

  • Spread half the pistachio cream.

  • Add a second layer of dipped ladyfingers.

  • Spread the remaining cream evenly.

  • Drizzle with pistachio paste and scatter chopped pistachios.

4. Chill

  • Refrigerate at least 4 hours, ideally overnight for the best texture.

Chef ’s Notes

•             Use pure pistachio paste, not sweetened pistachio cream; the flavour is far more intense and natural.

•             Don’t oversoak the ladyfingers — they should stay structured, not mushy.

•             For a greener colour, add 10 g extra pistachio paste or a pinch of matcha (not traditional, but effective).

•             For extra richness, fold 40 g white chocolate (melted and cooled) into the mascarpone.

•             Keeps 2–3 days in the fridge; flavour improves as it rests.

•             Serve slightly chilled, not ice‑cold, so the pistachio aroma opens up. 

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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