Pistachio tiramisu: the 10 best recipes (also the fit and gluten -free recipes)

Pistachio tiramisu is a delicious and refined variant of the classic Italian dessert. The 10 best recipes offer creative versions, which range from gluten -free and lactose variants to preparations with special ingredients such as pistachio cream, grain or even the pan of stars.

We are used to savor the tiramisu according to the classic recipe, the one made with the Savoyard biscuits wet in the coffee and all stuffed with the mascarpone cream, but in reality tiramisu can be prepared different variants, all simple to make and tasty.

One of these involves the addition of pistachio cream, a color tone and a truly original flavor component.

But also for the pistachio tiramisu we discovered a flood of variants. Basically there is almost always the mascarpone cream,

Here are the 10 best pistachio tiramisu recipes:

Traditional pistachio tiramisu

To prepare the pistachio tiramisu, start by whipping the yolks with the sugar until a frothy mixture is obtained. Then add 500 g of mascarpone and 100 g of pistachio cream, mixing well until a smooth and homogeneous cream is obtained. Whisk apart from 50 ml of fresh cream and gently add it to the mascarpone and pistachio mixture, being careful not to disassemble it.

In the meantime, prepare 300 ml of coffee and, when it is warm, immerse the 200 g of ladyfingers in the coffee, being careful not to soak them too much to prevent them from becoming too soft. In a pan or in individual cups, arrange a layer of wet ladyfingers in the coffee, then cover with a layer of the previously prepared pistachio cream. Repeat the layers until the ingredients are exhausted, finishing with a layer of cream.

Finally, sprinkle the surface with bitter cocoa powder and let the tiramisu rest in the refrigerator for at least two hours, so that the flavors blend well and the cream takes on the right consistency. When ready, your pistachio tiramisu will be perfect to taste.

Tiramisu in jar with do -it -yourself mascarpone

This recipe for pistachio tiramisu is prepared with not very refined ingredients: dried biscuits, coffee and do -it -yourself mascarpone. Here the complete recipe.

Pistachio and cocoa tiramisu

To prepare the pistachio and cocoa tiramisu, start by whipping the eggs with 60 g of sugar until a soft consistency is obtained. In the meantime, prepare the syrup bringing the water and the remaining sugar to a temperature of 121 ° C. When the syrup is ready, pour it slowly on the mounted eggs, continuing to beat with the whisk until it is combined well.

In another bowl, whip the mascarpone until it makes it creamy and soft. At this point, add the egg and sugar mixture and mix until a homogeneous cream is obtained. Then add the pistachio butter and mix well.

To assemble the tiramisu, take a 20 × 30 cm pan and pour a layer of cream, covering it with the ladyfingers slightly soaked in the coffee. Continue to make layers until the ingredients are exhausted.

Finally, sprinkle the surface with bitter cocoa, decorated with a few tablespoons of pistachio butter and chopped pistachios. Leave to rest in the fridge for at least 2 hours before serving.

Egg -free pistachio tiramisu

If you are a tiramisu lovers, this egg -free pistachio version is something you absolutely have to try! The fresh cream, which replaces the eggs, gives the cream a velvety consistency that makes it even more delicious.

Start by whipping the fresh cream with icing sugar until a soft and frothy consistency is obtained. In another bowl, mix the mascarpone with the pistachio paste and the vanilla extract. Gently add the whipped cream to the mascarpone mixture, mixing from the bottom upwards so as not to disassemble it.

To assemble the tiramisu, quickly immerse the ladyfingers in the Moka coffee and arrange them in a uniform layer on the bottom of a pan. Cover with a layer of pistachio cream, continuing to make layers until the ingredients are exhausted.

Complete the tiramisu with a sprinkling of chopped pistachios and grains to taste. Leave to rest in the refrigerator for at least 2 hours before serving, so as to mix all the flavors and obtain a perfect consistency.

Pistachio tiramisu with homemade pistachio paste

If you are passionate about tiramisu, this pistachio variant is absolutely worth trying. The inviting layers of mascarpone cream and pistachio alternate with the ladyfingers soaked in a very diluted coffee, so as not to cover the delicate flavor of the pistachio, or you can also soak them in the milk for an even softer version. Pistachio tiramisu is a refined flavor dessert, perfect for those who love delicate and enveloping tastes.

To prepare it, start by diluting the coffee with the same amount of water and suggested it to taste. Then whip the cream and add the mascarpone, sugar and pistachio paste, mixing well until a soft cream is obtained. Subsequently, alternating in the glasses the layers of ladyfingers soaked in coffee with pistachio cream.

If you want to prepare the pistachio dough at home, here is the recipe: start removing the skin from pistachios, immersing them for at least an hour in hot water, in order to make the peeling easy. Once peeled, let them dry well, preferably in the sun or the radiator. Then blend the pistachios together, the icing sugar and the sunflower oil in a mixer, until a soft and oily pasta is obtained.

Gluten -free and lactose -free pistachio tiramisu

To prepare pistachio tiramisu, you must take the buckwheat biscuits (such as the Saiwa gold) or even simple gluten -free biscuits. Which are perfect for this recipe, and immerse them in hot rice milk. Prepare a cream by whipping the vegetable cream, adding a few tablespoons of Greek yogurt and add pistachio cream without sugar. Assemble the dessert alternating layers of soaked biscuits and pistachio cream, just like in classic tiramisu, to obtain a tasty dessert, gluten -free and lactose without lactose.

Tiramisu ricotta pistachio

Easy, fast and super greedy, it is the perfect dessert to amaze with simplicity. Who wouldn’t want to sink the spoon in this delicious mix of flavors?

To prepare it, start, whip the eggs with the brown sugar (or erythritolo, if you prefer a lighter version) until a frothy compound is obtained. Prepare the coffee and soak the ladyfingers in the freshly prepared coffee. In a separate bowl, work the ricotta with the pistachio paste, also adding the finely chopped pistachios to enrich the cream.

Melt the water with a little pistachio cream, creating a sort of syrup that you can add to the ricotta and pistachios mixture to make it even more creamy. At this point, take an Easter egg, empty it and use it as a container to assemble your tiramisu. Alternative layers of ladyfingers soaked in coffee and ricotta and pistachio cream, until it fills the egg.

Complete with pistachio grains for a crunchy and decorative touch. Leave to rest in the fridge for a while before serving. Voila, your pistachio tiramisu in the Easter egg is ready to be enjoyed

Pistachio tiramisu with the Pan di Stelle

Pistachio tiramisu with the pan of stars. To make the cream, in addition to the mascarpone, the eggs and sugar, you must add 3 tablespoons of pistachio cream. And to finish in beauty, decorate with the pistachio grain.

To prepare 4 single -portions, start mixing the eggs with the sugar in a bowl, until a frothy mixture is obtained. Then add the mascarpone and the pistachio cream (I used the electric whisk to make it even more creamy). Cut the tiramisu alternating a layer of cream with stars wet in the milk. Continue to make layers until you fill your glasses or cups. Finally, decorate with a little nutella, adding a delicious touch, and sprinkle with pistachio grains for an extra crunchy. Leave to rest in the fridge for a while, and your pistachio tiramisu with the Pan di Stelle is ready to taste.

Vegan pistachio vegan tiramisu

To prepare a pistachio vegan tiramisu, start preparing pistachio cream. In a bowl, mix 400 g of pistachio cream (preferably without added sugar) with 300 ml of almond or rice milk. Add 2 tablespoons of agave syrup or other natural sweetener to taste and mix until a smooth cream is obtained.

In another bowl, whisk 400 ml of vegetable cream (for example coconut or soy), adding a spoonful of icing sugar to make it sweeter and smoky. When the cream is well whipped, gently add it to the pistachio cream, mixing from the bottom upwards so as not to disassemble it.

Prepare the coffee (about 200 ml) and let it cool. Quickly soak the vegan ladyfingers (or dry and gluten -free dry biscuits if you prefer) in coffee, without making them become too soft. Cut the tiramisu by placing a first layer of wet ladyfingers in a pan, followed by a layer of pistachio cream. Continue alternating layers of ladyfingers and cream, ending with a layer of cream above.

Finally, sprinkle the surface with bitter cocoa powder and let it rest in the refrigerator for at least 3-4 hours, so as to mix the flavors well. Your pistachio vegan tiramisu is ready to be served, a creamy dessert, fresh and rich in flavor.

Tiramisu Fit with pistachio

To prepare a lighter pistachio tiramisu, ideal for those looking for a Fit but equally delicious version, start with the preparation of coffee, which can also be decaffeinated, depending on the preferences. The combination of Greek yogurt, pistachio paste and a sprinkling of bitter cocoa will create a delicious cream, perfect for creating this alternative dessert.

Then, mix the pistachio dough with 150 g of Greek yogurt white 0% and, if you want, add a teaspoon of honey to sweeten the mixture. In the meantime, soak 3 1/2 wholemeal rusks in the cooled coffee and lay them on the bottom of a small bowl. Add a layer of pistachio cream and sprinkle with a little extra dark bitter cocoa. Repeat these steps 2 more times, alternating layers of rusks and yogurt cream.

Complete with a sprinkling of pistachio grains and, if you want, add some whole pistachio to garnish. Keep the tiramisu in the refrigerator, preferably prepared the night before to allow the flavors to mix better.