Setton Farms Pistachio Tiramisu

The secret is letting Setton Farms (@setton_farms) pistachios infuse cold cream overnight. No paste. No shortcuts. Just pure pistachio flavor that's floral, nutty, and light.

Plus? Pistachios aren't just here for taste. They're packed with plant-based protein, antioxidants, and heart-healthy fats - so dessert's basically looking out for you too.

Would you serve this family-style or build it in little jars for everyone to have their own?

Yield: 8 servings | Active Time: 40 minutes | Total Time: 24 hours (including overnight pistachio infusion & chill)

Prep List

Pistachio Cream

• Setton Farms Raw Pistachio Kernels x 1½ cups
• Heavy cream x 2 cups, cold, divided
• Mascarpone cheese x 8 oz, cold
• Cane sugar x ¼ cup
• Vanilla extract x 1 tsp

Mascarpone Layer

• Mascarpone cheese x 16 oz, cold
• Heavy cream x 1 cup, cold
• Powdered sugar x ½ cup
• Vanilla extract x 1 tsp

Dipping Mixture

• Espresso x 1 cup, chilled
• Coffee liqueur x 2 tbsp
• Ladyfingers (savoiardi) x 1-2 packs

Toppings

• Setton Farms Raw Pistachio Kernels, finely chopped or crushed
• Cocoa powder

Recipe

To finish, dust generously with cocoa powder and garnish with crushed Setton Farms pistachios before serving.

Combine Setton Farms pistachios and 1 cup cold heavy cream in a sealed container. Refrigerate overnight to infuse.

The next day, blend the pistachio-cream mixture on high until very smooth. Pass through a fine mesh strainer or chinois, pressing firmly to extract as much liquid as possible. Discard solids.

In a bowl, whip the strained pistachio cream and cream with powdered sugar until soft peaks form. In a separate bowl, mix mascarpone with vanilla until smooth. Fold the whipped pistachio cream into the mascarpone until fully combined. Set aside.

In a separate bowl, whip mascarpone, 1 cup heavy cream, powdered sugar, and vanilla until soft peaks form. This is your mascarpone layer.

In a shallow bowl, combine espresso and coffee liqueur. Quickly dip ladyfingers (1-2 seconds per side) and arrange in a single layer in your dish. Spread half of the pistachio cream evenly over the ladyfingers. Add another layer of dipped ladyfingers. Spread the remaining pistachio cream over the second layer.

Spread the whipped mascarpone layer evenly over the top. Cover and refrigerate for at least 6 hours or overnight.

Best served with

Setton Farms Pistachio Tiramisu

No ratings yet

The secret is letting Setton Farms (@setton_farms) pistachios infuse cold cream overnight. No paste. No shortcuts. Just pure pistachio flavor that's floral, nutty, and light.

Print Recipe Pin Recipe

Cook Time 40 minutes mins

Total Time 1 day d

Servings: 8 people

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

1x2x3x?

• Pistachio Cream
• Setton Farms Raw Pistachio Kernels x 1½ cups
• Heavy cream x 2 cups cold, divided
• Mascarpone cheese x 8 oz cold
• Cane sugar x ¼ cup
• Vanilla extract x 1 tsp
• Mascarpone Layer
• Mascarpone cheese x 16 oz cold
• Heavy cream x 1 cup cold
• Powdered sugar x ½ cup
• Vanilla extract x 1 tsp
• Dipping Mixture
• Espresso x 1 cup chilled
• Coffee liqueur x 2 tbsp
• Ladyfingers savoiardi x 1-2 packs
• Toppings
• Setton Farms Raw Pistachio Kernels finely chopped or crushed
• Cocoa powder

Method

 

1. Combine Setton Farms pistachios and 1 cup cold heavy cream in a sealed container. Refrigerate overnight to infuse.
2. The next day, blend the pistachio-cream mixture on high until very smooth. Pass through a fine mesh strainer or chinois, pressing firmly to extract as much liquid as possible. Discard solids.
3. In a bowl, whip the strained pistachio cream and cream with powdered sugar until soft peaks form. In a separate bowl, mix mascarpone with vanilla until smooth. Fold the whipped pistachio cream into the mascarpone until fully combined. Set aside.
4. In a separate bowl, whip mascarpone, 1 cup heavy cream, powdered sugar, and vanilla until soft peaks form. This is your mascarpone layer.
5. In a shallow bowl, combine espresso and coffee liqueur. Quickly dip ladyfingers (1-2 seconds per side) and arrange in a single layer in your dish. Spread half of the pistachio cream evenly over the ladyfingers. Add another layer of dipped ladyfingers. Spread the remaining pistachio cream over the second layer.
6. Spread the whipped mascarpone layer evenly over the top. Cover and refrigerate for at least 6 hours or overnight.
7. To finish, dust generously with cocoa powder and garnish with crushed Setton Farms pistachios before serving.

Tried this recipe?

Let us know how it was!