Pistachio Honey Tiramisu
April 28, 2025
If you’re craving something a little different for your next date night or small gathering, this Pistachio Honey Tiramisu is just the ticket. A fun twist on the classic dessert, it walks a delicious line between indulgent and not too sweet. Plus, it’s surprisingly easy to make, even with the from-scratch pistachio honey espresso and whipped honey filling. (Trust us!)
The dessert takes on a smooth, velvety texture that’s almost akin to ice cream, thanks to the mascarpone and heavy cream, and the nutty flavor pairs beautifully with the subtly sweet, syrup-soaked ladyfingers. The pistachios on top add just the right amount of crunch you want to balance each bite. And if you don’t love pistachios, you can easily swap them out for another nut. (Pecans would be fun!)
No matter the occasion, if surprise and delight are what you are looking for, this unique and sweet treat will certainly deliver.
SERVINGS
6
PREP TIME
30 min
REST TIME
2 hr
COOK TIME
10 min
Ingredients
For the pistachio honey espresso:
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¼cup honey
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¼cup roasted and lightly salted shelled pistachios, finely chopped
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¼cup brewed espresso
For the whipped honey filling:
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¾cup cold heavy cream
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2tablespoons plus 2 teaspoons honey, divided
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2teaspoons vanilla extract, divided
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⅛teaspoon kosher salt
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¾cup mascarpone
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2egg yolks
For assembling the cake:
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12ladyfingers
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¼cup roasted and lightly salted shelled pistachios, finely chopped
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2tablespoons honey, divided
Directions
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1
To make the honey pistachio espresso: In a small saucepan over medium high heat, combine the honey, pistachios, and ¼ cup of water. Bring to a boil, reduce to a simmer, and cook for 10 minutes, stirring occasionally. Remove the pot from the heat and let it steep for 30 minutes. Strain the syrup through a fine-mesh sieve into a heat proof shallow dish, reserving the pistachios for the filling. Set aside.
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2
Add the espresso to the pistachio syrup, and whisk to combine. Set aside.
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3
To make the whipped honey filling: In a stand mixer fitted with the whisk attachment, combine the heavy cream, 2 teaspoons of the honey, the ½ teaspoon of vanilla extract, and salt. Whip on medium-high speed to medium peaks, 2 to 4 minutes.
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4
In a medium bowl, whisk together the mascarpone, egg yolks, remaining 2 tablespoons of the honey, and the 1½ teaspoons vanilla until combined. Gently whisk in the honey whipped cream until well combined. Set aside.
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5
To assemble the tiramisu: Dip half of the ladyfingers into the pistachio honey espresso for 1 second on each side. Line the bottom of an 8×6” or small casserole pan with the ladyfingers, cutting them down as needed to create an evenly layer. Evenly spread half of the whipped honey filling onto ladyfingers. Evenly sprinkle the reserved pistachios on top and drizzle with 1 tablespoon of the honey.
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6
Repeat this layering with the remaining ladyfingers, pistachio honey espresso, and whipped honey filling.
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7
Cover and store in the refrigerator for 2 hours and up to overnight.
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8
When ready to serve, garnish with the finely chopped pistachios and drizzle with the remaining 1 tablespoon of honey. Slice and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe adapted from: The Healthy Hop Head