The pistachio tiramisù arrived in Italian kitchens sometime in the last decade and has not left. It keeps the bones of the original: savoiardi, coffee, mascarpone. It changes the flavor register entirely: green rather than brown, nutty rather than bitter, creamy in a different way.
We use the ready-made approach: Gusta pistachio cream stirred directly into the mascarpone cream. No blending raw pistachios, no specialty equipment. The coffee layer stays in, which keeps the dish grounded. Without it, you end up with something that reads more like a mousse.
Build it in a rectangular dish and refrigerate overnight if you can. Three hours works. Overnight is better: the layers settle, the savoiardi absorb fully, and the cream firms into something you can actually slice.
Set servings and units first. You can change them anytime.
Brew a strong moka coffee and let it cool completely to room temperature. Do not use it warm: it will soften the savoiardi immediately on contact rather than soaking them gradually.
Beat the egg yolks with the powdered sugar using an electric mixer on medium-high for 3-4 minutes until pale, thick, and falling in a ribbon from the beaters.
Add the mascarpone and 6.3 oz of Gusta pistachio cream. Mix on medium speed until smooth and evenly green throughout.
In a separate clean bowl, whip the egg whites to stiff peaks. Fold them into the mascarpone-pistachio mixture in three additions using a spatula with bottom-to-top strokes. Work gently.
Dip each savoiardo briefly in the cooled coffee, about 1 second per side: moistened, not sodden. Line the base of a rectangular dish (about 12 in by 8 in) with a single layer.
Spread half the pistachio cream over the biscuit layer. Scatter 0.7 oz of chopped pistachios over the cream.
Add a second layer of coffee-dipped savoiardi, then cover with the remaining cream and smooth the surface.
Scatter the remaining 0.7 oz of chopped pistachios over the top. Refrigerate for at least 3 hours. Overnight is better.
You made Tiramisù al Pistacchio. Time to eat.
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Fold the whipped egg whites into the mascarpone mixture in three additions, not one. The first addition loosens the mascarpone and makes it easier to incorporate the remaining two without deflating them. A few visible streaks of white in the final cream are fine.
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