Pistachio Tiramisu Recipe

Prep and temper yolks

In a medium heatproof bowl, whisk the 4 egg yolks with 3/4 cup granulated sugar until pale and slightly thickened. Set a saucepan with 1–2 inches of simmering water (bain-marie). Place the bowl over the pan (don’t let the bowl touch the water) and whisk constantly for 5–7 minutes until the mixture registers about 160°F (71°C) or becomes warm, thick and ribbon-like. Remove from heat and let cool 5 minutes.

Combine mascarpone and pistachio paste

In a separate bowl, gently beat the mascarpone to loosen it (do not over-whip). Fold the slightly cooled tempered yolk mixture into the mascarpone until smooth. Stir in the pistachio paste, vanilla extract, and a pinch of salt until uniform and pale green in color. Taste and adjust pistachio flavor by adding up to 2 tbsp extra paste if desired.

Whip cream and assemble filling

In a chilled bowl, whip 1.5 cups heavy cream with an electric mixer until soft peaks form. Fold one-third of the whipped cream into the mascarpone-pistachio mixture to lighten it, then gently fold in the remaining cream until homogeneous and airy. Cover and refrigerate while preparing coffee soak and assembling (filling will thicken as it chills).

Combine 1.5 cups strong espresso, 1 tbsp sugar, and 3 tbsp pistachio liqueur (or amaretto if using) in a shallow bowl. Stir until the sugar dissolves. Let cool to room temperature. Taste and adjust sweetness or liqueur level; the soak should be strongly flavored but not syrupy.

Assemble first layer

Working quickly so ladyfingers don’t over-saturate, dip each ladyfinger into the coffee soak for 1–2 seconds per side (they should be moist but not falling apart). Line the bottom of a 9x9-inch (or similar) dish with a single layer of soaked ladyfingers, trimming to fit if needed.

Add mascarpone layer

Spread half of the pistachio-mascarpone filling evenly over the first ladyfinger layer (use an offset spatula for a smooth finish). Sprinkle about one-third of the pistachio dust evenly over the filling, and grate/shave approximately half of the dark chocolate over the top.

Second layer and finish

Add a second layer of coffee-dipped ladyfingers, arranging them to cover the filling completely. Spread the remaining mascarpone filling over the second layer and smooth. Top with the remaining grated chocolate, then sprinkle the rest of the pistachio dust. If using, dust lightly with up to 1 tsp unsweetened cocoa powder for contrast.

Chill and add Chantilly

Cover the tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the texture to set. Just before serving, spread or pipe the 1 cup of whipped Chantilly (sweetened whipped cream) in a thin decorative layer across the top or in rosettes. Finish with a final light sprinkle of pistachio dust and a few chocolate shavings for garnish.

Serve

Slice into squares and serve chilled. Store covered in the refrigerator up to 3 days. Note: contains nuts and raw-eggs (the yolks are tempered); use pasteurized yolks if desired to reduce risk.