10-Minute Pistachio Tiramisu Recipe

This 10-minute pistachio tiramisu recipe is the perfect 'made-on-the-spot' dessert that you can enjoy right after assembling.

Like my 10-minute matcha tiramisu, this dessert can even be made in about five minutes if you're quick enough. Both are similarly structured: sponge finger biscuits soaked in coffee or tea (matcha in that case, coffee in this case) and stacked with mascarpone cream.

But for this easy pistachio tiramisu recipe, I use pistachio cream to flavour and sweeten the mascarpone cream, and ground pistachios to sprinkle on top instead of matcha (or cocoa powder, as with a traditional tiramisu).

Another difference is I used double cream instead of whipping cream for this pistachio tiramisu – when I first made this pistachio version the cream melted as I was working, and I'm pretty sure it was because I made one when my kitchen was very hot on a hot day in general – but it could also be because something in the pistachio cream destabilised the whipping cream, and when I tried this recipe with double cream it didn't melt at all and stayed stable. Double cream has a higher fat percentage than whipping cream so it's sturdier when it whips up, making it more reliable when you're adding extra things to cream or if it's a hot day.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

2 tsp instant coffee
200ml hot water
1 tsp vanilla extract
100g mascarpone
50g pistachio cream
150ml double cream
9 sponge finger biscuits
1 tbsp ground pistachios for sprinkling

Method:

1. In a small bowl, stir the coffee, hot water and vanilla together, and set aside to cool.

2. In a large bowl, stir the mascarpone and pistachio cream together, followed by the double cream. Give the mixture a gentle whisk together until thick and pipeable. Spoon into a piping bag or sandwich bag with the corner cut off and set aside.

3. Dip three sponge finger biscuits into the coffee, rolling them around a couple of times so they get well-soaked, and place them on a plate side by side. Pipe a generous layer of cream on top. Repeat with another layer of three biscuits and cream, and a final layer of three biscuits and cream.

4. Sprinkle the top of your 10-minute pistachio tiramisu with ground pistachios and serve.

Enjoy, and have fun.