Why It Works
- Chilling the mascarpone before folding it into the filling ensures it remains cool and stable while whipping.
- Using whole eggs keeps the flavor balanced and the texture light.
- Whisking the eggs and sugar over a water bath dissolves the sugar and partially coagulates the eggs so they whip to maximum volume without scrambling.
Pistachios have been a dessert staple for centuries, starring in Turkish baklava and Italy’s beloved pistachio gelato and adding flourish to desserts like qatayef and Persian baklava cake. With their subtle sweetness, warm nuttiness, and natural butteriness, pistachios are just as at home in a box of the now-famous Dubai chocolates as they are in classic pastries. Given their long-standing dessert pedigree, it’s only fitting that pistachios would shine in tiramisu, too.
A Coffee Soak With a Kick
Developed by my colleague Melissa Gray-Streett in our Birmingham, Alabama, kitchen, this recipe starts with a coffee-rum syrup that sets the tone for the entire dessert. The coffee brings robust, slightly bitter notes; the rum adds warmth and caramel-edged complexity; and the almond extract lends a fragrant sweetness. Stirred together and poured into a shallow bowl, the syrup is ready to envelop each cookie, softening them just enough to create that signature tiramisu texture: plush and custardy, with just enough bite to hold the layers together, without turning soggy.
Building the Pistachio-Mascarpone Cream
The silky filling starts with well-chilled mascarpone, which keeps the mixture cool and stable during whipping. A firmer variety, such as Belgioioso, holds its shape well once layered, while softer mascarpone can loosen the filling slightly. This isn’t a flaw—tiramisu in Italy is often made with thinner, high-quality mascarpone, which results in a softer, more custardy texture—so it’s simply a matter of preference. Eggs, sugar, and salt are then gently whisked over a water bath, dissolving the sugar and partially coagulating the eggs so they whip to maximum volume without scrambling. Using whole eggs, rather than just yolks, keeps the flavor light and the texture airy, allowing the mascarpone—enriched with sumptuous pistachio cream—to take center stage.
Pistachio cream, a sweet, nutty spread that’s the pistachio lover’s answer to Nutella, is folded into the mascarpone to add richness, depth, and a gentle green hue. Once found mostly in Italy, it’s become increasingly popular across the US and is now easier to find—look for it at Italian grocers, specialty food stores, or online. The result is a smooth, pistachio-kissed cream that’s rich but not heavy.
Serious Eats / Fred Hardy Jr.
Bringing the Tiramisu Together
Assembling this tiramisu is almost as rewarding as the first bite. Each ladyfinger takes a quick dip in the coffee-rum syrup, just long enough to absorb the flavor without losing its shape, before being tucked into the pan in a snug, even layer. Half of the mascarpone-pistachio cream is spread over the top, followed by another layer of syrup-soaked cookies and the remaining cream. A final dusting of finely ground pistachios adds fresh nuttiness and a striking green finish in place of the traditional cocoa.
After a few hours in the fridge, the layers meld: The cookies turn tender and cake-like, and the cream sets into soft, airy billows. Each bite delivers a perfect balance of bold coffee, warm rum, and silky pistachio-mascarpone filling. Serve it at your next dinner party or even as an accompaniment to afternoon coffee—after all, tiramisu means “pick me up,” and this dessert will do just that.
Serious Eats / Fred Hardy Jr.
This recipe was developed by Melissa Gray-Streett; the headnote was written by Laila Ibrahim.
This Creamy, Coffee- and Rum-Spiked Dessert Is Everything We Want Right Now
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2 cups (480 ml) strongly brewed coffee
2 tablespoons (30 ml) aged rum (see notes)
3/4 teaspoon almond extract, divided
4 large eggs
66 g granulated sugar (2 1/3 ounces; about 1/3 cup)
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
454 g mascarpone cheese (16 ounces; about 2 cups), chilled (see notes)
156 g pistachio cream spread, such as Pistacchiosa (5 1/2 ounces; 1/2 cup)
1 teaspoon vanilla extract
200 g (7 ounces) ladyfinger biscotti, divided (about 24 cookies)
32 g roasted unsalted pistachios (1 1/8 ounces; about 1/4 cup)
In a shallow bowl, stir together coffee, rum, and 1/2 teaspoon almond extract; set aside.
Serious Eats / Fred Hardy Jr.
Fill a 2- or 3-quart saucepan with 1 inch of water, bring to a boil over high heat, then reduce heat to low to maintain gentle simmer. In a bowl of a stand mixer or in a large bowl, whisk together eggs, sugar, and salt by hand until well combined. Place bowl over the steaming pot (if the bowl touches the water, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until mixture registers 160°F (71°C) on an instant-read or candy thermometer, 3 to 5 minutes. (This should not take significantly longer than 3 to 5 minutes; if it does, increase heat slightly or check that enough water remains in the pan to produce steam.)
Serious Eats / Fred Hardy Jr.
Transfer bowl to stand mixer fitted with a whisk attachment. Alternatively, use a hand mixer. Whisk on high speed until egg mixture is thickened, lightened in color, and about quadrupled in size, about 10 minutes. Reduce speed to medium, gradually add mascarpone and pistachio cream spread until fully incorporated, about 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add vanilla and remaining 1/4 teaspoon almond extract, increase speed to medium-high, and whisk until smooth and thickened, about 15 seconds; set aside.
Serious Eats / Fred Hardy Jr.
Working with 1 ladyfinger at a time, dip 12 ladyfingers into coffee-rum syrup, letting each one sit in syrup until soaked but not falling apart, about 5 seconds per side. Immediately transfer each ladyfinger to an 8-inch square baking pan, arranging them in a single layer, pressing together or trimming ladyfingers as needed to fit neatly. Using a flexible or offset spatula, spread half of the mascarpone mixture (about 2 cups) in an even layer over soaked ladyfingers. Repeat layering once more with remaining ladyfingers and remaining half mascarpone mixture (about 2 cups). Set aside. Discard any leftover coffee mixture.
Serious Eats / Fred Hardy Jr.
In a spice grinder, process pistachios until finely ground, 5 to 10 seconds. Sprinkle evenly over top of mascarpone mixture. Cover with plastic wrap and refrigerate until ladyfingers soften, at least 4 hours or up to 12 hours. Slice and serve.
Serious Eats / Fred Hardy Jr.
Special Equipment
Small saucepan, hand mixer or stand mixer with whisk attachment, 8-inch square baking pan, flexible or offset spatula
Notes
If a firmer mascarpone filling is desired, opt for a firmer, cream cheese–like mascarpone, such as Belgioioso.
If preferred, the rum can be omitted and replaced with an equal amount of coffee.
Make-Ahead and Storage
Pistachio tiramisu can be made up to 3 days in advance. It’s best not to refrigerate the coffee mixture before assembling; a chilled syrup won’t soak into the ladyfingers as well.
