Ultra creamy homemade tiramisu. This is our take on a tiramisu, it’s not traditional but tastes just as amazing as the classic version of this Italian dessert. Layers of soaked sponge fingers, pistachio paste mascarpone filling, and decorated with even more pistachio paste and chopped pistachios. Heaven on a plate!
If there’s one recipe to say goodbye to summer this year on the blog and before I start working on some autumn bakes, then it just has be this fabulous tiramisu. This summer we’ve been celebrating no-bake desserts, including this Oreo Ice Cream Pie – which I updated in July, all things fruity with our Passionfruit Lemon Tart, and eating all the fresh berries and cream with this epic Eton Mess Cake. I hope your summer has been as sweet as mine?
This is the very first tiramisu recipe to feature on the blog! I’ve loved tiramisu for ages, but never thought until recently to try making one in order to share with you. The tiramisu I have for you today isn’t traditional, it’s made without eggs, there’s also not a drop of coffee, or any chocolate in sight.
Instead, I’ve allowed pistachio paste to be the main flavour of this.
Pistachio Tiramisu isn’t commonly found on restaurant menus, I used to get a pistachio tiramisu slice from a speciality tiramisu shop in London, but this time I wanted to recreate it in my kitchen.
My sister got me a massive jar of pistachio paste as one of my birthday presents this summer, I’ve been beyond excited to experiment using it in my recipes. This tiramisu is just the start of some pistachio recipes, with hopefully more featuring on the blog in future recipes.
I’m the biggest pistachio lover. It’s my favourite ice cream flavour hands down, and also the BEST tiramisu flavour!
Sorry, traditionalists – I’m not a coffee drinker, so this tiramisu recipe ticks all the boxes for me.
This isn’t one of my prettiest or most colourful desserts, but it was far too tasty not to share! I personally love the green colour the pistachio paste adds, and it adds an extra little bit of decadence to the top of the tiramisu.
This dessert is one perfect for all occasions, parties or simply a sweet treat to enjoy over the weekend.
We ate this entire tiramisu between just four of us in only two days, but it’ll serve 10 portions.
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 125 g pistachio paste plus extra to decorate (optional)
- 200 g pack sponge fingers (also known as ladyfingers)
- milk enough to soak the sponge fingers
- chopped pistachios (optional)
- In a large mixing bowl, whisk the cream and icing sugar until soft peaks form. Now mix through the mascarpone until just combined. Finally, mix through the pistachio paste.
- Get your chosen serving dish ready - I recommend an 20cm square dish/tin or something of a similar size. Take the sponge fingers and soak each finger in the milk for a couple of seconds on each side, create an even layer of sponge fingers across the bottom of your dish.
- Now spread half the pistachio cream on top. Repeat the previous step, layering the soaked sponge fingers on top of the cream layer, and spread the remaining pistachio cream on top. Decoration is optional: I piped some extra pistachio paste on top of the tiramisu and sprinkled the edges with chopped pistachios.
- Cover and chill the tiramisu in the fridge for at least 6 hours, but up to overnight before serving. It will last in the fridge for up to 3 days - though it's unlikely to last that long!
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