Quick Pistachio Tiramisu
A fast, creamy pistachio tiramisu with a vivid green finish, balancing nutty richness, soft coffee-soaked sponge, and a lightly sweet mascarpone filling. It is ideal for an easy m…
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Servings: 6 | Prep: 20 min | Cook: 5 min | Total: 25 min
Tags: Italian-inspired, creamy, dessert, make-ahead, no-bake, pistachio
Ingredients
- 250.0 g mascarpone (use cold but slightly softened for easier mixing)
- 200.0 ml double cream (well chilled)
- 180.0 g pistachio spread (plus extra for drizzling if desired)
- 30.0 g icing sugar (sifted)
- 1.0 tsp vanilla extract
- 150.0 ml espresso coffee (freshly made and cooled)
- 200.0 g ladyfingers (savoiardi style)
- 40.0 g unsalted pistachios (finely chopped, preferably vivid green)
- 1.0 tsp matcha powder (for the green accent)
- 1.0 pinch fine sea salt (to sharpen the pistachio flavour)
Instructions
- Brew the espresso, then leave it to cool for about 5 minutes at room temperature until no longer warm to the touch, as hot coffee would make the biscuits collapse too quickly.
- Whip the double cream with the icing sugar and vanilla extract on a medium speed for 2 to 3 minutes until it reaches soft peaks that hold a gentle curl and look smooth rather than grainy.
- In a separate bowl, stir the mascarpone with the pistachio spread and a pinch of fine sea salt for about 1 minute until evenly blended, glossy, and a pale green colour, then fold in the whipped cream gently for 1 minute until the mixture is thick, airy, and fully combined.
- Dip each ladyfinger into the cooled espresso for about 1 second per side, working quickly so they are soaked on the outside but still slightly firm in the centre, then arrange half of them in an even layer in the dish.
- Spread half of the pistachio cream over the soaked biscuits, smoothing it gently into the corners, then scatter over half of the chopped pistachios so each layer gets a little texture and nutty flavour.
- Dip the remaining ladyfingers in the espresso in the same quick manner, lay them over the cream in a second even layer, and cover with the remaining pistachio cream, smoothing the top until level and softly rippled.
- Chill the tiramisu for at least 2 hours, or for 20 minutes in the freezer followed by 40 minutes in the fridge if you need to serve it sooner, until the filling feels cold, lightly set, and easy to slice with a spoon.
- Just before serving, dust the top lightly with matcha powder for a bright green accent, scatter over the remaining chopped pistachios, and drizzle a little extra pistachio spread if using, then serve while well chilled and creamy.
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