What you need to know before you start

You’ll need to begin this recipe at least 4 hours ahead to allow time for chilling – overnight is even better. You’ll need a 2L capacity dish to assemble the tiramisu. We used an oval dish, but any shape will work. You'll also need a stand mixer or handheld electric beaters for the mascarpone and eggs, and make sure that the  mascarpone is cold straight from the fridge and the eggs are at room temperature before you begin. A good tip is to not to over-soak the savoiardi biscuits as they'll become too soggy – a quick dip is all they need. 

Why is this the best pistachio tiramisu recipe?

The pistachios offer a rich, nutty twist to the tiramisu while also providing a show-stopping green hue that will definitely impress and delight at your next dinner party or lunch with friends. Incorporating whipped eggs into the cream filling creates a light and fluffy texture to balance the rich body of the mascarpone, creating the perfect indulgent mouthfeel. This is the best pistachio tiramisu recipe as it presents elegantly and tastes incredible while being simple to make and assemble. 

Can you make pistachio tiramisu ahead of time?

Yes, this dessert is actually better when made ahead. Chill it for at least 4 hours, but ideally overnight, to allow the flavours to meld and the layers to set.

What is pistachio spread, and where can I buy it?

Pistachio spread is a smooth, sweet nut butter made from the pistachio nut. You can find jars of pistachio spread at Woolworths, gourmet grocers and Italian delis or online. In this recipe, we used Pistachio Papi from Woolworths.

What ingredients you’ll need 

Eggs: This recipe requires large eggs, which are separated into yolks and whites. The whipped egg whites provide a light and airy volume to balance the richness of the mascarpone in the cream filling, while whipping the yolks with the sugar binds the elements together.

Caster sugar: While caster sugar adds sweetness of flavour, its fine granules also allow for easier absorption. Further, the sugar offers stability when whipped with egg whites and provides structure to the cream filling when whipped with the egg yolks.

Pistachio spread: We use Pistachio Papi pistachio spread which is available from Woolworths.

Vanilla bean paste: Vanilla bean paste is a convenient alternative to using individual vanilla bean pods. Often stored in a tube or a jar, the paste is made with real vanilla beans, which provide a direct source of flavour and texture while being easy to use and store.

Mascarpone: Mascarpone is a traditional Italian cream cheese, commonly used in desserts and in particular, tiramisu. It's important to use cold mascarpone from the fridge so it retains its shape when spread on the biscuit layers. You'll get better layers of cream and biscuit when it has been able to keep its structure.

Savoiardi (ladyfinger) biscuits: Savoiardi biscuits, also known as ladyfingers, are a dry-based sponge biscuit covered with fine granulated sugar. With Italian origins, the absorbent biscuits are commonly used in desserts to soak up the wet elements of the dish while providing a soft texture and sweet subtle sweet flavour.

Slivered pistachios: Adding very finely chopped pistachios to the dessert provides a mildly crunchy texture and subtle flavour while not overpowering the otherwise creamy dessert.

Boiling water: Adding boiling water to the coffee mixture instantly dissolves the coffee granules while also allowing for the ladyfinger biscuits to quickly absorb the coffee flavour and soften the texture.

Instant coffee espresso: Instant espresso is easily dissolved in boiling water and offers a bold coffee flavour that is paramount to the flavour of the tiramisu. With its granules quickly dissolved, the savoiardi biscuits are easily able to absorb the strong coffee flavour without any further textures mixing with the biscuit.

How are the biscuits layered?

Once the savoiardi biscuits have been dipped in the coffee mixture, lay an even row inside the empty baking dish for the base layer. Ensure the biscuits are gently pressed together and most of the white space of the dish has been covered. 

How much of the cream needs to be spread on the biscuit layer?

Dollop half of the pistachio cream mixture on to the biscuit base and spread evenly across the biscuits.

Make sure the base is neatly covered before repeating another layer of coffee-dipped biscuits onto the pistachio cream. Add the remaining half of the pistachio cream on the layer, smoothing the layer to an even surface with the back of a spatula or spoon.

How do I store pistachio tiramisu?

Keep the tiramisu in the dish you assembled it in and store it in the fridge for up to 3 days, covered tightly with plastic wrap. It's important to keep the dessert cold so the cream doesn't melt or go off in the heat. 

What drink is best to pair with pistachio tiramisu?

If you love this pistachio tiramisu recipe, try this:

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