Celebrate National Tiramisu Day 3/21 with this Italian-twist on the classic recipe

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 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. It now undoubtedly reigns as Italy’s most seminal dessert. 

Treviso-native Stefano Carniato – chef/owner of Miami restaurant Piola – has featured steadily on his menu for over two decades, an homage to his hometown. In honor of National Tiramisu Day (March 21), 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. 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.” 

Tiramisu al Pistacchio / Pistachio Tiramisu

Recipe from Chef Stefano Carniato of Piola  

Serves 8

Prep time 20 minutes

Ingredients:

200g pistachio cream

100g ground pistachio

150g sugar

1 lb mascarpone

6 eggs (6 yolks | 4 whites)

1/2 liter mil

3 drops almond vanilla extract

32 Ladyfingers

Instructions:

1. Separate egg yolks from white in two separate bowls. Blend egg yolks with 150g sugar at high speed for 8 minutes or until sugar is no longer visible. Add 1lb mascarpone, 60g ground pistachio and 150g pistachio cream 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 50g pistachio cream and 3 drops of almond vanilla extract. Heat up between 80 - 100 F degrees. Pour into a square baking tray or dish. Dip ladyfingers one by one into the mix. Cookies should soften but not fall apart. 

4. With a large spoon apply a thin layer of mascarpone mix into an 8x8 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.