Pistachio Tiramisu Recipe UK
Rated 5.0 stars by 1 users
Category
Nuts
Servings
6
Prep Time
24 minutes
Cook Time
240 minutes
Calories
450
This Pistachio Tiramisu is a delicious and easy-to-make dessert, perfect for serving 6 people.
It features layers of soft savoiardi biscuits soaked in a sweet coffee and pistachio syrup blend, paired with a creamy pistachio mascarpone filling that’s rich yet light.
Finished with a topping of chopped and ground pistachios for a nutty crunch, it’s an easy recipe that comes together in just 25 minutes of prep time.
After chilling for at least 4 hours, the flavors meld beautifully, making it an ideal make-ahead option for gatherings or special occasions.
Ingredients
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200ml freshly brewed strong espresso, cooled
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2 tbsp pistachio syrup or liqueur (optional)
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30g caster sugar
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250g mascarpone cheese, chilled
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100g pistachio butter or pistachio paste
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100g icing sugar, sifted
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2 large eggs, separated (room temperature)
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150ml double cream, cold
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Pinch fine sea salt
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200g savoiardi (ladyfinger) biscuits
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50g shelled pistachios, roughly chopped (for garnish)
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2 tbsp finely ground pistachios (for dusting)
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50g Whitakers Milk Chocolate, melted for drizzle
Coffee Soak
Pistachio Mascarpone Filling
Assembly
Directions
Make coffee soak:
Stir sugar into warm espresso until dissolved.
Add pistachio syrup or liqueur (if using) and let cool completely.
Prepare filling:
In a bowl, whisk egg yolks and half the icing sugar until pale.
Beat in mascarpone and pistachio paste until smooth.
In a separate bowl, whisk egg whites with a pinch of salt to soft peaks.
In another bowl, whip double cream and remaining icing sugar to firm peaks.
Gently fold whipped cream into mascarpone mixture, then carefully fold in egg whites until just combined.
Assemble tiramisu:
Quickly dip each ladyfinger into the coffee soak (1–2 seconds each side) and line the base of a serving dish or six individual glasses.
Spoon half the pistachio mascarpone over the soaked biscuits and smooth surface.
Repeat with a second layer of dipped ladyfingers and remaining filling.
Chill & garnish:
Cover and refrigerate for at least 4 hours (or overnight) to set.
Just before serving, dust the top with ground pistachios and scatter chopped pistachios.
Dizzle melted Whitakers Milk Chocolate decoratively over each portion.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 6 delicious servings of tiramisu.
Calories per serving: 450 calories.
Remember: Please tag #whitakerschocolates with photos of your pistachio-flavoured tiramisu.
How to Store Your Homemade Tiramisu with Pistachios and Chocolate
Refrigerate Promptly: After assembling, cover the tiramisu tightly with plastic wrap or place it in an airtight container.
Store it in the refrigerator immediately to maintain its creamy texture and prevent spoilage. It can be kept covered in the fridge for up to 3 days.
Avoid Freezing: Freezing is not recommended for this tiramisu.
The mascarpone filling and soaked ladyfingers can become watery or grainy when thawed, compromising the dessert’s smooth texture.
Garnish Before Serving: To keep the chopped pistachios crunchy and the optional melted Whitakers Milk Chocolate drizzle fresh, add these garnishes just before serving rather than before storing.
If you’ve already garnished, cover carefully to prevent the toppings from softening.
Check for Freshness: Before serving leftovers, ensure the tiramisu smells fresh and shows no signs of spoilage (e.g., off odors or mold).
Make Ahead: The recipe highlights that the tiramisu’s flavor improves after resting.
You can prepare it a day in advance and store it in the fridge, covered, until ready to serve.
By storing it properly in the refrigerator and consuming within 3 days, your scrummy desert will stay creamy, flavorful, and safe to enjoy!
