makes 6 servings | easy | active time: 1 hour | full time: 5 hours

WATCH HOW TO MAKE IT

classic pistachio tiramisu. this isn’t just dessert—it’s a love letter to rich, creamy layers and bold flavors. imagine the classic italian favorite you know and love, but with a nutty twist that takes it to a whole new level. the velvety mascarpone filling is blended with Pistakio's OG Creamy Pistachio Spread, giving it that signature pistachio flavor that’s both indulgent and unforgettable.

every bite is a perfect balance of light, coffee-soaked ladyfingers and creamy pistachio mascarpone, topped with a drizzle of pistachio spread for that extra touch of decadence. it’s the kind of dessert that feels fancy enough for a dinner party but comforting enough to enjoy on a quiet night at home. plus, it gets even better after sitting in the fridge overnight, making it the ultimate make-ahead treat. so grab your moka pot, your favorite bag of ladyfingers, and let’s create a dessert that’ll have everyone asking for seconds (or thirds). this is tiramisu reimagined—pistachio style!

ingredients:

• 4 fresh eggs
• 1/3 cup (80g) sugar
• 2 ½ (600g) mascarpone cheese
• 1/2 cup (110g) freshly brewed coffee
• 1/2 cup (110g) water
• 3/4-1 cup (150-175g) of 

  OG Creamy pistachio spread

• roughly 40 ladyfingers (300g)

instructions:

• brew your coffee in a moka pot and dilute the hot coffee with cold water to cool. keep in a shallow and wide bowl.
• separate your egg whites from the yolks and whisk yolks in a large bowl with granulated sugar until pale and creamy.
• add in your mascarpone cheese until incorporated (lumps are okay at this point).
• fully incorporate the pistachio spread to the mixture and reserve a couple tbsp for topping.
• whisk egg whites in a separate clean stand mixer (or electric whisk) until stiff peaks form (optional to add cream of tartar to help). if you can flip the bowl upside down without it falling out, it’s ready!
• gently incorporate the egg whites into the mascarpone mixture until light and airy.
• layer the bottom of your pyrex or tray with the mascarpone mixture and soak your savoiardi for about 3 seconds in the cooled coffee before creating your tiramisu layers. repeat this process at least 3 times or until the dish reaches the top of your tray.
• top with a drizzle of pistakio and, using a toothpick, create a marble effect.
• refrigerate, covered, for at least 3 hours prior to serving.
• enjoy!

pro tip: tiramisu is best enjoyed at least 1 day after making. this cake freezes well up to 2 months & lasts about 1 week in the fridge.