Pistachio Tiramisu

Antonio Perez

Servings

10-12 Servings

Prep Time

30 minutes

Cuisine

Italian/International

Category

Breakfast / Dessert / Snacks

A luxurious twist on the classic Italian dessert. Layers of coffee-soaked ladyfingers, silky pistachio mascarpone cream, and generous swirls of Nuuva Pistachio Spread come together to create a rich, creamy, and unforgettable treat. One bite and yo...

Pistachio Tiramisu

Ingredients

  • For the Base

  • 30 ladyfingers

  • 1¾ cups (13.5 fl oz / 400 ml) strong brewed coffee, cooled

  • 1 tbsp Marsala wine, rum, or coffee liqueur (optional)

  • For the Pistachio Cream

  • 14 oz (390 g / 1¾ cups) mascarpone cheese

  • 1 cup + 2 tbsp (10.6 oz / 300 g) Nuuva Pistachio Spread

  • ⅔ cup (5 fl oz / 150 ml) heavy cream

  • For the Filling Layers

  • Additional Nuuva Pistachio Spread, as desired

  • ½ cup chopped pistachios, or as desired

  • For Decoration

  • Remaining pistachio cream

  • Additional Nuuva Pistachio Spread

  • Whole and chopped pistachios

Directions

  1. Step 1: Prepare the Pistachio Cream

  2. In a large mixing bowl, beat the mascarpone cheese and Nuuva Pistachio Spread until smooth and fully combined.

  3. Add the heavy cream.

  4. Continue whipping until the mixture becomes thick, fluffy, and silky.

  5. Transfer the cream to a piping bag and refrigerate while preparing the remaining ingredients.

  6. Step 2: Prepare the Coffee Mixture

  7. Combine the cooled coffee and Marsala wine (or your preferred liqueur) in a shallow bowl.

  8. Stir to combine.

  9. Step 3: Assemble the Tiramisu

  10. Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds. Avoid soaking them for too long.

  11. Arrange a layer of soaked ladyfingers in the bottom of your serving dish.

  12. Pipe or spread half of the pistachio cream over the ladyfingers.

  13. Drizzle or spread additional Nuuva Pistachio Spread over the cream.

  14. Sprinkle with chopped pistachios.

  15. Repeat with a second layer of soaked ladyfingers.

  16. Finish with the remaining pistachio cream and smooth the top.

  17. Step 4: Decorate

  18. Pipe decorative lines of pistachio cream across the surface.

  19. Drizzle Nuuva Pistachio Spread over the top.

  20. Using a toothpick or skewer, drag through the lines to create a decorative zigzag pattern.

  21. Garnish with chopped and whole pistachios.

  22. Step 5: Chill

  23. Cover and refrigerate for at least 1 hour before serving.

  24. For the best texture and flavor, chill for 4–6 hours or overnight.