Description
A rich and creamy pistachio tiramisu layered with coffee-soaked sponge fingers and pistachio mascarpone cream. Quick to prepare and perfect for making ahead.
Ingredients
- 100 ml strong coffee
- 200 g savoiardi sponge fingers
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio cream, plus extra to decorate
- Chopped pistachios, to decorate
Instructions
1. In a large mixing bowl, whisk the cream and icing sugar until soft peaks form.
2. In another bowl, beat together the mascarpone and pistachio cream, then gently fold into the whipped cream until just combined.
3. Pour the coffee into a shallow dish and briefly dip each sponge finger for a couple of seconds on each side.
4. Arrange a layer of soaked sponge fingers in the base of a medium-sized dish.
5. Spread a layer of pistachio cream mixture over the sponge fingers, then repeat layers until all ingredients are used, finishing with cream on top.
6. Decorate by piping pistachio cream on top and creating a feathered pattern with a toothpick. Chill in the fridge for at least 4 hours or overnight.
7. Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios.
Notes
For best results, make the tiramisu a day ahead to allow the layers to fully set and flavors to develop.
Store covered in the fridge for 3–4 days.
Dip sponge fingers briefly to avoid sogginess—they will soften as they sit.
Nutrition values are approximate and may vary.
Nutrition
- Serving Size: 1 serving
- Calories: 529 kcal
- Sugar: 14 g
- Sodium: 86 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0.3 g
- Protein: 8 g
- Cholesterol: 172 mg