Strawberry & Pistachio Tiramisu: A Summery Twist on an Italian Classic
There’s a brief window, somewhere between late June and early August, when British strawberries hit their stride — deeply red, sun-warmed, and perfumed like a summer’s day. This is the moment I wait for all year, and when it arrives, I find myself slipping them into everything: breakfast bowls, garden salads, and galettes. But this year, I’ve found my favourite way to honour them — nestled in a strawberry and pistachio tiramisu that feels as indulgent as it is effortless.
A Lighter, Brighter Tiramisu
This isn’t your nonna’s tiramisu, and I don’t mean that with any disrespect. Instead of coffee and cocoa, here we’ve got juicy strawberries, steeped in a touch of sugar and a splash of berry liqueur — Chambord or Framboise, though you can absolutely leave it out if you prefer. The soaked berries take on an almost compote-like texture and become the heart of this dessert, their sharp sweetness balancing the richness of the cream.
Now, let’s talk about that cream. It’s a dreamy affair made with smooth pistachio butter (I used Natural World’s, which is pure pistachios and nothing else — no added sugar or oil), whipped eggs, mascarpone and double cream. The pistachio flavour is earthy and luxurious — mellowed out by the dairy, but still distinct enough to bring character and a slight nuttiness that plays so well with the strawberries. I’m sure there are plenty of other sugar-free brands available too, so feel free to use whatever you can find. The texture is silk. You’ll want to eat it straight from the bowl.
I use shop-bought sponge fingers — those dry, crisp ones that soak up flavour like little sponges (funnily enough). Layered with the strawberries and pistachio cream, they transform into something utterly spoonable and soft. It’s the kind of pudding that feels like a showstopper, but is a doddle to put together. No baking. No faff. Just a bit of patience while it sets in the fridge.
If you make this, let me know — I’d love to see your versions! You can tag me on Instagram or drop a comment below. Here’s to strawberry season — may it last just a little bit longer.
Strawberry and Pistachio Tiramisu
Ingredients
- 4 large free-range eggs separated
- 120 g caster sugar
- 1 tsp vanilla sugar or extract
- 170 g mascarpone
- 150 g double cream
- 60 g pistachio paste
- 20 Savoiardi sponge finger biscuits
- 30 g unsalted pistachio chopped finely
- 580 g strawberries
- Juice half lemon
- 50 g caster sugar or more to taste
- 75 ml sweet berry liquor
Instructions
- Begin by hulling the strawberries, and cutting any larger ones in half or into quarters. Add the sugar, lemon juice, and liqueur if using. Leave to steep for a couple of hours.
- In a large bowl, whisk the egg yolks, vanilla sugar, and caster sugar together with an electric whisk until pale and creamy. Add the pistachio butter and whisk again. Mix in the mascarpone until everything is well combined.
- In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. Using a metal spoon, gently fold the whipped cream into the pistachio, mascarpone, egg, and sugar mixture.
- In another very clean bowl, whisk the egg whites until soft peaks form. Fold them lightly into the pistachio cream mixture, being careful not to knock out too much air.
- Strain the liquid from the strawberries into a shallow bowl and set aside.
- Now, briefly dip each sponge finger into the strawberry liquid — don’t leave them to soak or they’ll become too soggy — then immediately lay them in your serving dish. Add half of the strawberries on top of the sponge fingers, followed by half of the pistachio cream. Repeat the process: sponge fingers, the remaining strawberries, then spoon over the final layer of pistachio mascarpone cream.
- Cover and chill in the fridge for 4–5 hours, or overnight if possible.
- When you’re ready to serve, scatter over some chopped pistachios and decorate with edible flowers, if desired.
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