Best Pistachio Tiramisu Recipe (With Berries and Homemade Ladyfingers)

Pistachio tiramisu is a delightful twist on the classic Italian dessert, combining the nutty richness of pistachios with the creamy layers of traditional tiramisu. This recipe incorporates fresh berries and homemade ladyfingers, offering a refreshing and indulgent treat.

A Brief History of Tiramisu

Tiramisu, meaning "pick me up" in Italian, originated in Treviso, Italy, in the 1960s. The dessert was created at Le Beccherie restaurant by pastry chef Roberto Linguanotto and Alba di Pillo-Campeol. Initially, it was a simple combination of mascarpone, eggs, sugar, coffee-soaked ladyfingers, and cocoa powder.

Why Pistachio?

Pistachios, especially the renowned Bronte variety from Sicily, are celebrated for their vibrant green color and rich flavor. Incorporating pistachio paste into tiramisu adds a unique depth and nuttiness, elevating the traditional dessert to new heights.

Ingredients

For the Pistachio Mascarpone Cream (Zabaglione):

• 5 tablespoons of 80% pistachio paste

• 500g mascarpone

• 5 eggs

• 7 tablespoons sugar

For the Berry Layer:

• 750g mixed red berries (strawberries, raspberries, and a little blueberries, but you can do only strawberries or raspberries)

• Sugar to taste

• Lemon juice to taste

For the Vanilla Milk:

• 400ml milk

• 1 vanilla bean or extract to taste

• 2 tablespoons sugar (adjust to taste)

Optional:

• Crushed pistachios for topping

Instructions

Prepare the Berry Layer

In a medium saucepan, combine the berries with sugar to taste. Cook them over low heat, stirring occasionally, until the berries release their juices. Use an immersion blender to puree the mixture until smooth.

Optional but highly recommended: Strain through a fine sieve for a smoother texture.

Once cooled, add lemon juice to balance the sweetness and add a little citrus to it.

Prepare the Vanilla Milk

In a saucepan, heat the milk with the vanilla bean (split and scraped) or extract and sugar. Simmer gently, ensuring it doesn't boil! Cook it until the milk gets a nice vanilla taste.

Remove from the heat and let it cool.

Prepare the Pistachio Zabaglione

Separate the eggs and beat the egg whites with 3 tablespoons of sugar until stiff peaks form. Set aside.

In another bowl, beat the egg yolks with the remaining sugar until pale, then add the mascarpone and pistachio paste to the yolk mixture, blending until smooth and airy.

Gently fold in the egg whites, ensuring the mixture remains light and airy.

Assemble the Tiramisu

Quickly dip the homemade ladyfingers into the cooled vanilla milk and layer them in your serving dish. Spread a layer of pistachio zabaglione over the ladyfingers.

Add a layer of the berry puree, and here you can optionally add crushed pistachios between. Repeat the layers, finishing with the berry puree.

Top with crushed pistachios and fresh berries if desired.

Refrigerate for at least 4-5 hours, preferably overnight, to allow flavors to meld.

Tips for Success

• Using homemade ladyfingers enhances the texture and flavor of the tiramisu.

• Adjust the sweetness of the berry layer based on the natural sweetness of the berries used.

• Ensure all components are cooled before assembling to prevent sogginess.

Frequently Asked Questions

Can I make pistachio tiramisu without eggs?

Yes, you can substitute the zabaglione with whipped cream and mascarpone blended with pistachio paste for an egg-free version.

How long can I store pistachio tiramisu?

It can be refrigerated for up to 3 days. Ensure it's covered to prevent it from absorbing other odors.

Can I use store-bought ladyfingers?

Absolutely, but homemade ones offer a fresher taste and better texture.

Final Thoughts

Pistachio tiramisu is more than just a dessert - it’s a celebration of textures, contrasts, and Italy’s culinary creativity. The rich nuttiness of pistachio cream, the lightness of zabaglione, and the tart brightness of berries create a balance that feels both luxurious and refreshing.

Whether you’re serving it at a dinner party or enjoying a quiet spoonful from the fridge late at night, this tiramisu is guaranteed to impress. And if you're new to making layered desserts, this is a great place to start - no baking required if you opt for store-bought ladyfingers, and the reward far outweighs the effort.

Let the flavors of Sicily and Northern Italy meet in your kitchen - and don’t forget to give it time to rest in the fridge. Like all great things, pistachio tiramisu is worth the wait.

Buon appetito!

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