Pistachio Tiramisù with Pastis · The sweet corner

Pistachio tiramisù with Pastis … scents of Marseille – Tiramisù al pistacchio e Pastis di Marsiglia

Today’s dessert is: Pistachio tiramisù layered with whipped cream and Pastis soaked ladyfingers. If you like anise flavors, you will probably get in love with this recipe. Absolutely delicious and so easy to make!


  • 100 g pistachio nuts (finely ground)
  • Ladyfingers (or Savoiardi biscuits)
  • 2 tbs Pastis
  • 350 ml milk
  • 500 ml double cream
  • 2 ts pistachio extract
  • 2 tbs sugar
  • 1 1/2 powdered sugar


  • Place pistachio nuts in a blender and blend until finely ground. Pistachio 1
  • In a large bowl, whip the double cream until thick. Add 2 tsp of pistachio extract and 1 1/2 tbs of powdered sugar and continue to whip.
  • In a small shallow bowl place milk, 1 tbs of sugar and 2 tps of Pastis liqueur. Stir until sugar melts. Pastis

Pastis from Marseille

  • Cut ladyfingers using a mold. I chose a heart shape, but if you haven’t one like this you can use any other shape mold (round, square, etc…) Heart shape

Heart stainless steel mold

  • Dip ladyfingers in the milk and arrange on a plate. Place the mold on the top of ladyfingers and add a layer of cream. Sprinkle with finely ground pistachio nuts and repeat layers. Decorate with a star anise.

Pistachio tiramisù al PastisWould you like a slice of it?

Refrigerate for at least 6 hours or preferably overnight before serving… and, once ready, enjoy it ❤


  • You can substitute Pastis with Limoncello/Arancello/Sambuca or any other liqueur, and use a sponge cake base instead of ladyfingers.
  • If you prefer, you can replace whipped cream layers with the mascarpone airy filling traditionally used for coffee tiramisù. Here it is the recipe: whisk 2 egg yolks and 2 tbs sugar. In a separate bowl whip egg whites. Fold whites into 250 g mascarpone cheese and yolk mixture. That’s done!

If you try the recipe, please, let me know how you like it! I love hearing your comments.



At the end of the 19th century, absinthe was very popular, but being distilled from wormwood (or Artemisia Absinthium), an addictive and hallucinogenic component, it was banned in 1915. The major absinthe producers in France (Pernod and Ricard) decided to reformulate the recipe of their drinks, replacing the banned wormwood component with star anise and a lower content of alcohol. It was an immediate success! Today, pastis is one of the most popular long drinks consumed in France. Neat pastis has usually a transparent amber colour, but it turns milky white when cold water is added. Always served cold, it is a perfect refreshment for hot days and definitely a must to have when visiting Marseille.


6 thoughts on “Pistachio tiramisù with Pastis … scents of Marseille – Tiramisù al pistacchio e Pastis di Marsiglia

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