The Best Pistachio Tiramisu Recipe!

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Pulse the shelled pistachios in a food processor until finely ground. Set aside about 1/2 cup of the ground nuts for topping.
2. Add 1/3 cup heavy cream to the remaining ground pistachios and keep pulsing until a thick, smooth paste forms. Transfer to a bowl.
3. Beat the softened cream cheese (or mascarpone) in a large bowl until creamy and smooth.
4. Add the pistachio paste and vanilla extract and beat for about 1 minute until combined.
5. Add the powdered sugar and 1 cup heavy cream and mix for a few minutes until creamy and smooth.
6. Whip the remaining 2 cups chilled heavy cream until stiff peaks form, about 4 to 5 minutes.
7. Fold about 1 1/2 cups of the whipped cream into the pistachio mixture gently with a spatula, then fold in the rest until fluffy and well combined.
8. Stir the liqueur, if using, into the about 2 cups espresso or strong coffee and pour it into a shallow dish to cool.
9. Dip 2 to 3 cookies at a time lightly in the espresso and layer them in the serving dish as a single layer. Spread about 3 cups of filling evenly to the edges and sprinkle with 2 to 3 tablespoons of the reserved ground pistachios.
10. Repeat the cookie and filling layers, about three cookie layers in total. Spread the remaining filling on top and level it with an offset spatula.
11. Sprinkle the remaining ground pistachios over the top.
12. Refrigerate for at least 1 hour before serving, or overnight for best results.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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CreamHeavy creamCream cheesePistachio