💚 Pistachio Tiramisu with Mascarpone Cream

A dreamy twist on the classic Italian dessert, layered with nutty pistachio sponge and rich, airy mascarpone cream.

If you’re looking to elevate your dessert game, this Pistachio Tiramisu is the elegant, nutty treat you never knew you needed. Instead of coffee-soaked ladyfingers, we’re layering a light pistachio sponge cake with silky mascarpone cream. It’s delicate, decadent, and bursting with unique flavor—perfect for dinner parties, spring tables, or just because you deserve something exquisite.

✨ Why You’ll Love This Recipe:

• 🍰 No soggy cookies – made with a fresh pistachio sponge.
• 🧁 Ultra-creamy filling – mascarpone + whipped cream = heaven.
• 🌿 Pistachio perfection – sweet, nutty, and sophisticated.
• ❄️ Make-ahead friendly – best served chilled the next day.

📋 Ingredients

For the Pistachio Sponge Cake:

• 1 cup all-purpose flour
• ½ cup ground pistachios
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs, separated
• ¾ cup granulated sugar

For the Mascarpone Cream:

• 1½ cups mascarpone cheese
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Optional Garnish:

• Crushed pistachios
• Cocoa powder or white chocolate shavings

👨‍🍳 Instructions

1. Make the Pistachio Sponge Cake

Preheat your oven to 350°F (175°C). Grease and line a baking pan (8×8 inch works well).

In a bowl, whisk together the flour, ground pistachios, baking powder, and salt.

In another bowl, beat the egg yolks with half the sugar until thick and pale.

In a separate, clean bowl, whisk the egg whites to soft peaks. Gradually add the remaining sugar and beat until stiff peaks form.

Gently fold the dry ingredients into the yolk mixture, then carefully fold in the egg whites using a spatula to keep the batter light and airy.

Pour the batter into your prepared pan and bake for 20–25 minutes, or until golden and a toothpick comes out clean. Cool completely on a wire rack.

2. Prepare the Mascarpone Cream

In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture. Chill until ready to use.

3. Assemble the Tiramisu

Once your cake is fully cooled, cut it into layers or strips (depending on your dish size).

In a glass or ceramic dish, place a layer of sponge, then spread a layer of mascarpone cream.

Repeat until all your ingredients are used, finishing with a final layer of cream on top.

Dust with crushed pistachios or cocoa powder for a beautiful finish.

4. Chill and Serve

Refrigerate for at least 4 hours, or overnight if possible. The flavors will deepen and the texture will become even more luxurious.

Slice, serve chilled, and watch it disappear. 😍

🕒 Recipe Summary:

• Prep Time: 30 minutes
• Bake Time: 25 minutes
• Chill Time: 4 hours
• Total Time: 4 hrs 55 mins
• Servings: 8

💬 Pro Tips:

• Use roasted, unsalted pistachios for the sponge to deepen the nutty flavor.
• Add a splash of orange blossom water or rose water to the cream for a Mediterranean twist.
• Want a boozy kick? Brush the sponge layers with a bit of amaretto or pistachio liqueur.