Tiramisù was born in Veneto, but Sicily has its own pistachio tiramisù. We fold Scyavuru Pistachio Cream 25% into the mascarpone, layer it with ladyfingers and finish with crushed pistachios and a dusting of dark cocoa.

It takes about 15 minutes to put together and at least four hours in the fridge, so it is a good make-ahead dessert. Want even more pistachio? Use Pistachio Cream 45%. Or bake our Pistachio Cake from Bronte.

Difficulty: Easy
Course: Dessert
Time: Prep about 15 min · Chill at least 4 h
Made with: Scyavuru Pistachio Cream 25%

Ingredients for pistachio tiramisù

  • 4 egg yolks
  • 4 tbsp sugar
  • 340 g mascarpone
  • 3 tbsp Scyavuru Pistachio Cream 25%
  • 230 g (about 240 ml) whipping cream
  • About 150 g ladyfingers (savoiardi)
  • About 120 ml cognac, for dipping
  • Crushed pistachios
  • Dark cocoa powder

How to make pistachio tiramisù

  1. 1. Yolks Beat the yolks and sugar for about 3 minutes, until pale. Mix in the mascarpone and the Pistachio Cream.
  2. 2. Cream Whip the cream until stiff and fold it gently into the mascarpone mixture.
    Folding pistachio cream into mascarpone and whipped cream in a bowl
  3. 3. Layer Dip the ladyfingers briefly in cognac and lay them in a dish. Spread about a third of the cream over them and scatter some pistachios. Repeat, then finish with the last of the cream on top.
    Dipping a ladyfinger into cognac before layering
    Spreading pistachio cream over a layer of ladyfingers in a dish
  4. 4. Chill Refrigerate for at least 4 hours.
  5. 5. Finish Dust with cocoa and sprinkle with pistachios before serving.

Tips

  • The yolks are raw. To be safe, warm the yolks and sugar over a double boiler to 77 °C (170 °F) first.

Try it with…

Did you know?

  • In Sicily, pistachio cream is traditionally spread on bread or used to fill pastries.
  • Tiramisù was born in Veneto, and Sicily has its own pistachio take on it.

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