Tiramisu has countless variations across Italy, but this version leans into the lighter, nutty flavors you’d find in a Sicilian kitchen. It’s simple to assemble, beautifully balanced, and designed to highlight both the espresso and the cream.
Pistachio Tiramisu
This Sicilian‑inspired tiramisu blends ricotta, mascarpone, and finely crushed pistachios for a light, nutty cream that sets beautifully. Espresso‑soaked Savoiardi create the classic tiramisu structure, while a gentle cocoa dusting and pistachio sprinkle finish the dessert with a clean, modern Sicilian touch.
Ingredients
Cream Mixture
- 1 1/2 cups Whole‑Milk Ricotta (drained if wet)
- 1/2 cup Mascarpone (cold)
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla
- 1 cup Heavy Cream (cold)
- 1/4 cup Finely Crushed Pistachios (folded into the cream)
Ladyfingers & Coffee
- 1 1/2 cups Strong Espresso (cooled)
- 3 tbsp Marsala Wine
- 1 package Bellino Savoiardi Ladyfingers (7 oz, 24 pieces)
Finish
- Unsweetened Cocoa Powder
- 3 tbsp Crushed Pistachios (light sprinkle)
Equipment
- Electric Hand Mixer
- Mixing Bowls
- Rubber Spatula
- 8×8 or 11×7 Glass Baking Dish
- Fine Mesh Sifter
Instructions
Prepare the Cream
- In a mixing bowl, combine ricotta, mascarpone, sugar, and vanilla. Mix at a low speed for about 10 seconds and finish at a medium speed for about 30 seconds.
- In a separate bowl, whip the heavy cream to soft peaks.
Fold the whipped cream gently into the ricotta mixture.
- Add 1/4 cup finely crushed pistachios and fold until evenly distributed.
- Cover and refrigerate the cream while you prepare the espresso soak.
Prepare the Coffee Soak
- In a small bowl, combine cooled espresso with Marsala.
Assemble the Layers
- Quickly dip each Savoiardi into the espresso mixture. No more than 1 second per side.
- Arrange a full layer of soaked ladyfingers in the bottom of your 8×8 dish (about 12 pieces).
- Spread a thick layer of cream over the first row of ladyfingers.
- Add a second layer of dipped ladyfingers (12 pieces).
- Spread another thick layer evenly over the top leaving enough space at the top of the dish for when you cover it with plastic wrap so it can rest above the cream without touching it.
Finish
- Dust lightly with cocoa powder using a fine mesh sifter.
- Sprinkle a small amount of crushed pistachios over the top.
- Cover with plastic wrap. Refrigerate for 2 hours until set.
Nutrition
Serving: 1ServingCalories: 350.3kcalCarbohydrates: 19.2gProtein: 8.6gFat: 26.4gSaturated Fat: 15.1gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 6gCholesterol: 74.4mgSodium: 63.8mgPotassium: 203.9mgFiber: 0.7gSugar: 14.5gVitamin A: 876.4IUVitamin C: 0.6mgCalcium: 144.7mgIron: 0.6mg
Notes
- Ricotta Texture: Drain ricotta for 20 minutes if it’s wet to avoid a loose cream.
- Pistachio Amount: 1/4 cup inside the cream gives flavor without overpowering.
- Cocoa Control: A light dusting is key — too much becomes chalky.
- Ladyfingers: Bellino Savoiardi Ladyfingers are recommended for the best texture and structure. They are firm, dry, and crisp, which allows them to soak up the espresso mixture without collapsing. Other brands of ladyfingers will work, but many are softer or more cake‑like, which can lead to a wetter, heavier tiramisu and a less defined slice.
- Ladyfinger Count: One 7‑oz package of Bellino Savoiardi Ladyfingers is perfect for a 8×8 or 11 x 7 baking dish.
- Chill Time: Ricotta sets faster than mascarpone only cream, giving a stable, sliceable tiramisu.
- Storage: Tiramisu keeps well for 3–4 days in the refrigerator. It can be stored up to 5 days, though the texture will soften slightly after Day 4. Keep tightly covered, making sure the plastic wrap does not touch the cream or cocoa.
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