Pistachio Tiramisu with Rose Whipped Cream
If you’re a dessert lover seeking a fresh twist on a classic favorite, Pistachio Tiramisu with Rose Whipped Cream is your new go-to indulgence. This luscious, layered dessert combines the nutty richness of pistachios with the delicate floral notes of rose, all enveloped in the creamy decadence of mascarpone and whipped cream. It’s an elegant treat that’s both visually stunning and utterly delicious—perfect for impressing guests or savoring a special moment at home.
What You’ll Love About This Recipe
This Pistachio Tiramisu with Rose Whipped Cream is a delightful reinvention of the traditional Italian dessert. What sets it apart is the use of smooth pistachio paste, which infuses every bite with a subtly sweet, nutty flavor that pairs beautifully with the gentle fragrance of rosewater in the whipped cream. Unlike heavier desserts, this tiramisu remains light and airy thanks to the whipped mascarpone mixture.
Plus, it’s incredibly easy to put together—no baking required! The ladyfinger cookies soak just enough in coffee and milk to become tender without becoming soggy. A sprinkle of crushed pistachios on top adds the perfect touch of crunch and color. Whether you’re serving it for a dinner party or a romantic date night, this recipe promises a memorable finish.
What You’ll Need
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup unsweetened pistachio paste
- 1 cup brewed coffee, cooled
- 2 tablespoons milk
- 12 ladyfinger cookies
- 1/4 cup crushed pistachios
- 1 teaspoon rosewater
- Cocoa powder for dusting
Tools & Equipment Needed
- Mixing bowls – For whipping cream and combining mascarpone mixture.
- Electric mixer or whisk – To achieve fluffy whipped cream.
- Measuring cups and spoons – For precise ingredient portions.
- 9×9-inch serving dish or individual dessert glasses – To assemble the tiramisu.
- Sifter or fine mesh sieve – For dusting cocoa powder evenly.
- Spatula – To fold ingredients gently and spread layers smoothly.
Pistachio Tiramisu with Rose Whipped Cream: How It’s Done
Step 1: Prepare the Coffee Soak
Brew a cup of your favorite coffee and allow it to cool completely. Once cooled, mix in 2 tablespoons of milk. This combination will gently soften the ladyfinger cookies without overpowering their texture.
Step 2: Make the Rose Whipped Cream
In a chilled mixing bowl, pour in the heavy whipping cream and add powdered sugar. Begin whipping on medium speed until soft peaks form. Add the rosewater and continue whipping until stiff peaks develop. Set aside in the refrigerator.
Step 3: Create the Pistachio Mascarpone Mixture
In another bowl, combine the mascarpone cheese with the unsweetened pistachio paste. Gently fold the rose whipped cream into the mascarpone mixture until fully incorporated and smooth. Be careful not to deflate the whipped cream to keep the texture light and airy.
Step 4: Assemble the Tiramisu
Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they absorb some liquid but don’t become soggy. Lay half of the soaked ladyfingers in the bottom of your serving dish or divide between individual glasses.
Spread half of the pistachio mascarpone mixture evenly over the ladyfingers. Repeat with the remaining ladyfingers and mascarpone mixture, creating two luscious layers.
Step 5: Garnish and Chill
Sprinkle crushed pistachios generously over the top layer. Dust with cocoa powder using a sifter for a delicate, even finish. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours—overnight is best—to allow the flavors to meld beautifully.
Health-Conscious Tweaks
- Use reduced-fat mascarpone or substitute with cream cheese to lower fat content.
- Replace powdered sugar with a natural sweetener like powdered erythritol or coconut sugar.
- Opt for decaffeinated coffee if you prefer a caffeine-free dessert.
- Use almond milk or oat milk instead of dairy milk for a dairy-free option.
If You’re Curious
- What is pistachio paste? It’s a smooth, concentrated paste made from ground pistachios often used in baking and desserts for intense flavor.
- Can I use rose extract instead of rosewater? Yes, but use sparingly as rose extract is more concentrated.
- Are ladyfinger cookies necessary? They’re traditional for tiramisu, but sponge cake or pound cake slices can be a substitute.
- Can I make this tiramisu vegan? This recipe requires dairy ingredients, but there are vegan mascarpone and cream alternatives if you want to experiment.
Storing Tips & Timelines
Store your Pistachio Tiramisu with Rose Whipped Cream covered in the refrigerator for up to 3 days. The longer it sits, the more the flavors meld, but it’s best enjoyed within 48 hours for optimal texture. Avoid freezing as the delicate whipped cream and mascarpone may separate upon thawing.
Top Questions & Answers
Can I prepare this dessert ahead of time?
Absolutely! In fact, Pistachio Tiramisu with Rose Whipped Cream tastes even better after chilling overnight, allowing the layers to set perfectly and the flavors to marry.
How do I prevent the ladyfingers from becoming too soggy?
Dip the ladyfingers quickly into the coffee mixture—just a second or two. They should absorb some liquid but remain firm enough to hold the structure of the tiramisu.
Is it okay to omit the rosewater?
Yes, if rosewater isn’t your favorite, you can omit it or substitute with a small amount of vanilla extract. However, the rosewater adds a unique floral note that complements the pistachios wonderfully.
Can I substitute pistachio paste with chopped pistachios?
You can, but the texture will be different. Pistachio paste provides a smooth, rich flavor throughout the cream, while chopped pistachios add crunch but less overall flavor infusion.
More Recipes You’ll Love
- Classic Tiramisu – The traditional recipe for when you want a timeless treat.
- Rosewater Pistachio Cake – A fragrant cake with similar flavor notes.
- No-Bake Pistachio Cheesecake – Creamy and nutty, perfect for a quick dessert.
- Homemade Whipped Cream – Learn how to whip the perfect cream every time.
Bring It to the Table
When it’s time to serve your Pistachio Tiramisu with Rose Whipped Cream, consider presenting it in clear glasses or a glass dish to showcase its beautiful layers. Garnish with a few whole pistachios or edible rose petals for that extra wow factor. Pair it with a cup of fresh coffee or a delicate tea to enhance the flavors. This dessert is sure to spark conversation and delight every palate.
This Pistachio Tiramisu with Rose Whipped Cream combines elegance with ease, offering a fresh, nutty take on a beloved classic. Its beautiful presentation and harmonious flavors will quickly make it a favorite in your dessert repertoire. Whether for a special occasion or a sweet treat any day of the week, this recipe is a winner. Enjoy every luscious bite!
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Pistachio Tiramisu with Rose Whipped Cream
Ingredients
Equipment
Method
- Brew a cup of your favorite coffee and allow it to cool completely. Once cooled, mix in 2 tablespoons of milk to gently soften the ladyfinger cookies without overpowering their texture.
- In a chilled mixing bowl, pour in the heavy whipping cream and add powdered sugar. Begin whipping on medium speed until soft peaks form. Add the rosewater and continue whipping until stiff peaks develop. Set aside in the refrigerator.
- In another bowl, combine the mascarpone cheese with the unsweetened pistachio paste. Gently fold the rose whipped cream into the mascarpone mixture until fully incorporated and smooth, being careful not to deflate the whipped cream.
- Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they absorb some liquid but don’t become soggy. Lay half of the soaked ladyfingers in the bottom of your serving dish or divide between individual glasses.Spread half of the pistachio mascarpone mixture evenly over the ladyfingers. Repeat with the remaining ladyfingers and mascarpone mixture, creating two luscious layers.
- Sprinkle crushed pistachios generously over the top layer. Dust with cocoa powder using a sifter for a delicate, even finish. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours—overnight is best—to allow the flavors to meld beautifully.
Notes
- For a lighter version, substitute reduced-fat mascarpone or cream cheese.
- Use powdered erythritol or coconut sugar instead of powdered sugar for a natural sweetener.
- Dip ladyfingers quickly in coffee to avoid sogginess and maintain structure.
- Try decaffeinated coffee or dairy-free milk alternatives for dietary preferences.
- Serve in clear glasses to showcase the beautiful layers and garnish with edible rose petals for extra elegance.
