John GS adapted by JojoM

Pistachio tiramisu with mascarpone, coffee-soaked sponge fingers, and a pistachio-rose finish. A creamy twist on the classic Italian dessert.
This pistachio tiramisu is a creamy twist on the classic, layered with coffee-soaked sponge fingers and a pistachio-rose finish.
Pistachio creme adds richness and nutty depth, while the whipped egg whites lighten the mascarpone for a fluffy, sliceable set.
Mascarpone is the creamy base, coffee brings bitterness to balance the sweetness, and pistachios add texture. Rose petals finish it with a gentle floral note.
Whip yolks and sugar, fold in mascarpone and pistachio creme, then lighten with whipped whites. Layer with coffee-soaked sponge fingers and chill until set.
Keep chilled and serve within 2 to 3 days. Cover tightly to prevent the sponge from drying out.
Pistachio tiramisu with mascarpone, coffee-soaked sponge fingers, and a pistachio-rose finish. A creamy twist on the classic Italian dessert.

Use very cold mascarpone for a firmer set.
Dunk sponge fingers quickly to avoid sogginess.
Chill overnight for the cleanest slices.
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Whisk egg yolks with half the sugar until pale and creamy.
Fold in mascarpone, pistachio creme, and vanilla until smooth.
Whisk egg whites to soft peaks, then add remaining sugar gradually to stiff peaks.
Fold the egg whites into the mascarpone mixture.
Dip sponge fingers quickly into cooled coffee and arrange in a single layer.
Spread over half the pistachio cream.
Repeat with another layer of coffee-soaked fingers and remaining cream.
Chill for at least 4 hours or overnight.
Scatter pistachios and rose petals before serving.
8/2/2025
Saved it to make and it was incredible. So creamy.
7/31/2025
Everyone loved it. The pistachio flavor was perfect.
7/31/2025
Made it for friends and it was a hit.
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Serving Size: 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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hugo.desserts; translated & adapted by JojoM