Pistachio is having a moment in London right now — on shelves, on menus, in nearly every bakery window from Borough Market to Brick Lane. We watched that happen for a while before deciding to do our own version, because we wanted to get it right rather than get it out quickly.
The result is our Pistachio Tiramisu — the same Italian technique we use for our Classic, built around a different centre of gravity.
What Makes It Different
The base is familiar: espresso-soaked savoiardi and a silky mascarpone cream, made the same way as our Classic Tiramisu. The difference sits in the middle and on top. We layer in a smooth, premium pistachio cream — not a syrup, not a flavouring, an actual pistachio cream with the natural depth that comes from real nuts. Then we finish each portion with a generous dusting of crushed pistachios, so the texture carries through to the last spoonful.
The espresso is still there, doing what it always does — cutting through the richness and keeping the whole thing from feeling too sweet. But now it has a conversation partner. The coffee provides the depth, the pistachio provides the character, and the mascarpone holds it all together.
Pistachio can tip into too sweet very quickly if you are not careful with the cream. We tested a lot of versions before landing on this one — we wanted something that tasted of pistachio, not just pistachio-flavoured sugar.
— Gresa
The Occasion for It
This one is for the people who already have a favourite pistachio order somewhere in London and quietly compare every new one to it. It also works well alongside our Classic on a dessert table — the two side by side give people a genuine choice rather than two versions of the same thing. And if you are putting together a gift box or a small celebration spread, a few of these alongside a few Classics covers most preferences in the room.
How to Order
Individual portions are £6.49, and a 12-portion Family Tray is £49.99 — handmade in small batches, the same as everything else we make. Message Gresa on WhatsApp or Instagram to check availability for your date. As always, the earlier you ask, the more likely we can say yes.
Some flavours are trends. We think this one earns its place on the menu properly.
— Gresa & the SuGre kitchen, London