Luscious Pistachio Tiramisu Recipe (Tiramisu al Pistacchio) (20 Minutes, 8 Ingredients) by Chef Stefano Carniato

While tiramisu now populates menus around the globe, it first arose in the unassuming city of Treviso around 1800. Literally translated as “pick me up,” legend has it that the tiramisu recipe originated from the kitchen of a bordello madam, who would serve the sweet as an aphrodisiac to clients.

Credit for ushering the recipe throughout Italy – and eventually to the rest of the globe – goes to Ado Campeol, whose Treviso restaurant Le Beccherie began to serve the dessert in the early 70s. The classic combination of cocoa powder and mascarpone layered with espresso soaked ladyfingers swiftly landed on menus throughout the bel paese, before eventually making its way stateside. Tiramisu now undoubtedly reigns as Italy’s most seminal dessert.

Treviso-native Stefano Carniato, chef/owner of Miami restaurant Piola, has featured tiramisu steadily on his menu for over two decades, an homage to his hometown. In honor of National Tiramisu Day (March 21, 2025), Carniato is sharing his Tiramisu al Pistacchio recipe, an extra-indulgent take on the traditional.

“Our recipe calls on crema al pistacchio, a silky, nutty spread that is similar to Nutella but swaps out hazelnut for pistachio," says Carniato. "While we are very familiar with this ingredient back home in Italy, it seems to suddenly be gaining popularity amongst an American audience – feedback for our pistachio tiramisu has been resoundingly positive.”

To make this luscious Italian recipe you will need pistachio butter, ground pistachios, granulated sugar, mascarpone, eggs, milk, almond or vanilla extract and ladyfingers. Serve the creamy pistachio tiramisu for dessert after dinner with a cup of coffee. Delish!

Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 8

Ingredients

Serves 8

• 200 grams pistachio butter (about 7 ounces), divided
• 100 grams ground pistachios (about 2/3 cup), divided
• 150 grams granulated sugar (about 3/4 cup)
• 1 pound (16 ounces) mascarpone
• 6 eggs (6 yolks plus 4 egg whites)
• 1/2 liter milk (about 2 cups)
• 3 drops almond extract or vanilla extract
• 32 ladyfingers

Here's how to make it: 

1. Separate egg yolks from white in two separate bowls. Blend egg yolks with the 150 grams of sugar at high speed for 8 minutes, or until sugar is no longer visible. Add the 1 pound mascarpone, 60 grams of ground pistachio and 150 grams of pistachio butter to mixture and mix until smooth. Place mixture into bowl and refrigerate. 
2. Whisk egg whites until foamy. Gently fold in egg whites to cream texture with spatula.
3. Mix 1/2 liter milk with 50 grams pistachio cream and 3 drops of almond or vanilla extract. Heat up between 80 to 100 degrees F degrees in a saucepot. Pour into a square baking dish. Dip ladyfingers one by one into the mixture. Cookies should soften but not fall apart.
4. With a large spoon apply a thin layer of mascarpone mix into an 8x8-inch baking dish, flatten the layer. Place a set of ladyfingers on top. Add a layer of mascarpone on top, followed by another layer of ladyfingers. Top with a final layer of cream.
5. Store the dish in the freezer for 30 minutes. If you'll be serving it later, refrigerate for 4 hours and up to overnight before serving. Cut in 8 slices. Garnish with ground pistachio.

Recipe and photo courtesy of Piola USA.

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