Pistachio Tiramisu Recipe

Brew 2 cups strong espresso or dark coffee. While still warm, stir in 1 tablespoon granulated sugar if desired and let cool to room temperature. Once cooled, stir in the dark rum or coffee liqueur (3 tablespoons) if using. Transfer to a shallow dish wide enough to quickly dip cake pieces.

Trim the devil's food cake into roughly 1" x 2" slices or cubes. Working quickly so the cake does not become soggy, dip each piece into the coffee mixture for 1–2 seconds per side—just long enough to moisten without falling apart. Arrange a single layer of soaked cake pieces in the bottom of an 8" x 8" baking dish (or similar sized serving dish). Reserve remaining soaked cake for additional layers.

Chill a mixing bowl and whisk (or bowl of a stand mixer) for 10 minutes in the freezer — cold equipment helps the cream whip better.

In the chilled bowl, combine 16 oz cold mascarpone and 1 cup powdered sugar. Beat on low just to combine and smooth out lumps, about 30–45 seconds. Scrape down the bowl.

In a separate chilled bowl, whip 1 cup cold heavy cream to soft peaks using a whisk or mixer (start at medium speed, increase as it thickens).

Fold about one-third of the whipped cream into the mascarpone to lighten it, then fold in the remaining whipped cream until homogeneous and smooth. Add 6 tablespoons pistachio paste, 1 teaspoon vanilla extract, and 1 teaspoon fine sea salt; fold gently until evenly blended. Taste and adjust pistachio or sugar if needed.

Reserve about 1/2 cup of the pistachio cream for piping/garnish if desired; the rest will be layered over the soaked cake.

Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper.

In a food processor pulse 1 cup unsalted shelled pistachios with 3 tablespoons flour, 2 tablespoons granulated sugar and a pinch of coarse sea salt until the mixture forms coarse crumbs—some small nut pieces should remain for texture. Add 2 tablespoons cold cubed butter and pulse until the mixture just comes together into a crumbly texture (like streusel).

Spread the crumble in an even layer on the prepared baking sheet and bake 8–10 minutes until golden and aromatic. Watch carefully to avoid burning. Cool completely; it will crisp up as it cools.

For extra garnish, reserve 2 tablespoons toasted crushed pistachios to sprinkle on top with the crumble. Lightly dust the assembled tiramisu with 1 tablespoon sweetened cocoa powder just before serving.

Spoon or spread about one-third of the pistachio mascarpone cream evenly over the first layer of soaked cake in the 8" x 8" dish (or equivalent). Smooth the layer with an offset spatula.

Add another single layer of soaked devil's food cake pieces (use roughly half of the remaining soaked cake) and press gently to compact. Spread another one-third of the pistachio cream over this second cake layer.

Finish with the last of the soaked cake pieces in a single layer (or arrange to achieve two total cake layers), then spread the remaining mascarpone pistachio cream evenly on top. Smooth the top with a spatula.

Sprinkle the cooled pistachio crumble evenly over the top layer, then scatter the reserved toasted crushed pistachios for color and texture.

Cover the dish tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to let flavors meld and the cream set. (Minimum 6 hours; up to 24–48 hours refrigerated.)

Just before serving, dust the top lightly with the sweetened cocoa powder. Slice into squares and serve chilled.