Pistachio Honey Tiramisu
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!)
Recipe adapted from: The Healthy Hop Head
Recipe adapted from: The Healthy Hop Head
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Pistachio Honey Tiramisu
Prep Time30 Minutes
Servings6
Cook Time10 Minutes
Ingredients
For the pistachio honey espresso:
¼ cup honey
¼ cup roasted and lightly salted shelled pistachios, finely chopped
¼ cup brewed espresso
For the whipped honey filling:
¾ cup cold heavy cream
2 tablespoons plus 2 teaspoons honey, divided
2 teaspoons vanilla extract, divided
â…› teaspoon kosher salt
¾ cup mascarpone
2 egg yolks
For assembling the cake:
12 ladyfingers
¼ cup roasted and lightly salted shelled pistachios, finely chopped
2 tablespoons honey, divided
Directions
- 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.
- Add the espresso to the pistachio syrup, and whisk to combine. Set aside.
- 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.
- 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.
- 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 8x6” 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.
- Repeat this layering with the remaining ladyfingers, pistachio honey espresso, and whipped honey filling.
- Cover and store in the refrigerator for 2 hours and up to overnight.
- 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.
30 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
L&B Pure Honey, 16 Ounce
Huge Deal
$5.99 was $7.49$0.37/oz
Wonderful Pistachios No Shells Lightly Salted, 12 Ounce
Deal
$14.99 was $16.99$1.25/oz
L&B Ground Espresso Roast Coffee, 12 Ounce
$10.99$0.92/oz
Not Available
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
L&B Pure Honey, 16 Ounce
Huge Deal
$5.99 was $7.49$0.37/oz
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
BelGioioso Mascarpone Cheese, 8 Ounce
Huge Deal
$3.99 was $4.99$0.50/oz
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
Not Available
Alessi Lady Fingers Savoiardi Cookies, 14 Ounce
$6.99$0.50/oz
Wonderful Pistachios No Shells Lightly Salted, 12 Ounce
Deal
$14.99 was $16.99$1.25/oz
L&B Pure Honey, 16 Ounce
Huge Deal
$5.99 was $7.49$0.37/oz
Directions
- 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.
- Add the espresso to the pistachio syrup, and whisk to combine. Set aside.
- 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.
- 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.
- 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 8x6” 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.
- Repeat this layering with the remaining ladyfingers, pistachio honey espresso, and whipped honey filling.
- Cover and store in the refrigerator for 2 hours and up to overnight.
- 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.