How many servings does this Pistachio Tiramisu recipe make?

This recipe makes 7 servings as written; ingredient quantities on this page can be scaled.

Where does this Pistachio Tiramisu recipe come from?

It was shared by Manon Jousset on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Pistachio Tiramisu

Name: Pistachio Tiramisu
Yield: 7 servings
Ingredients: 250 g mascarpone; 250 g whipped cream; 1 package savoiardi; 4 eggs; 90 g granulated sugar; 150-200 ml espresso; a splash coffee liqueur; 4 tbsp pistachio paste; a handful pistachios; 40 g dark chocolate; to garnish dried rose petals; to garnish raspberries

A silky pistachio‑infused tiramisu that layers espresso‑dipped savoiardi with a light mascarpone‑pistachio cream. Finished with dark chocolate shavings, chopped pistachios, dried rose petals and fresh raspberries for an elegant, fragrant dessert.

Maker: Manon Jousset

From: Instagram(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video

Video plays from the original creator's platform. View the original video

Prep Time

30 min

Cook Time

N/A

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

30 min estimated total time for 7 servings.

Explore related saves

Dessert Pistachio Tiramisu Vegetarian

Ingredients

8 4/5 oz mascarpone
8 4/5 oz whipped cream
1 package savoiardi
4 eggs
3 1/5 oz granulated sugar
0.63 cup espresso
a splash coffee liqueur
4 tbsp pistachio paste
a handful pistachios
1 2/5 oz dark chocolate
to garnish dried rose petals
to garnish raspberries

Instructions

1
Brew 150–200 ml of espresso (or very strong coffee) and allow it to cool to room temperature.
2
Separate the eggs: place the 4 yolks in a large mixing bowl and the 3 whites in a separate clean, oil‑free bowl.
3
Whisk the yolks together with 30 g of the granulated sugar for 4–5 minutes on medium‑high speed until the mixture becomes pale and thick.
4
Add the mascarpone and pistachio paste to the yolk‑sugar mixture and whisk until smooth and fully incorporated.
5
In a separate bowl, whip the 250 g of whipped cream until stiff peaks form, then gently fold it into the mascarpone‑pistachio mixture.
6
Add a pinch of salt to the egg whites, then beat them, gradually adding the remaining 60 g of sugar, until stiff glossy peaks develop.
7
Fold the whipped egg whites into the mascarpone‑cream in three batches, being careful not to deflate the mixture.
8
If desired, stir a splash of coffee liqueur into the cooled espresso.
9
Arrange a large baking dish. Quickly dip each savoiardi biscuit into the coffee mixture (do not soak) and lay them side‑by‑side to form the first layer.
10
Spread half of the pistachio‑mascarpone cream evenly over the first biscuit layer.
11
Repeat with a second layer of dipped savoiardi and the remaining cream, smoothing the top.
12
Cover the dish and refrigerate for at least 2 hours (or overnight) to set.
13
Just before serving, grate the dark chocolate over the surface and garnish with chopped pistachios, dried rose petals and fresh raspberries.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.

Rate this recipe

This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.

Frequently asked questions

How many servings does this Pistachio Tiramisu recipe make?: This recipe makes 7 servings as written; ingredient quantities on this page can be scaled.
Where does this Pistachio Tiramisu recipe come from?: It was shared by Manon Jousset on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.