The cream and pistachios bring cannoli to mind. I've never made it but maybe there is something in those recipes that could help. I would sprinkle with finely chopped pistachios.

Rose water, or Elderflower would compliment pistachio nicely. I would simply do finely ground pistachios on top.

Sounds yummy.

Would a liqueur like amaretto play well with pistachios?

Thanks Eileen, Local and Bbstx! Finely chopped pistachios on top would be the easiest thing but I would also like some bigger chunks of nut somewhere. Maybe I could make some sweet and salty pistachio brittle and stand a shard of it in each serving….

Bb, I was thinking amaretto also, but if i use a liqueur it will have to be diluted in some way, perhaps with milk or cream. OR I COULD USE BAILEYS IRISH CREAM AND DILUTE THAT WITH CREAM??? My trainer has mentioned drinking pistachio latte…. maybe if that is still on the menu I could just buy a couple of those to use. Hmmmmm🤔

kswl, I made a topping for a parfait that had some interesting textures and flavors in it. It came out of the Deep Roots cookbook by Vivian Howard. IIRC it contained steel-cut oats, rolled oats, pumpkin seeds, and pecans all with a sweet and spicy glaze. You could omit somethings and add others to make it work with your dessert. When I return home this evening, I’ll send you the recipe if you think it will interest you.

ETA: Starbucks Pistachio Latte recipe

Pistachio is so delicate, I would hesitate to introduce another flavor, and so I would use half and half. If I did want to use liqueur, it would be amaretto, because almond and pistachio play well together.

I would think the primary issue here would be color? Pistachio pudding can look quite unappetizing, like day old guac.

As for the top, if you are trying to communicate "tiramisu," 10x sugar is the best option. Just use very, very little of it.

I would try a mild citrus base for the soak, and then sprinkle with cardamom on top.

If you go with amaretto, I think another non-nut flavor needs to be introduced somewhere.

All the suggestions sound delicious!

Judi, if I had found that video I wouldnt have had to spend two days trying to ”invent” the same thing! They use milk with vanilla and almond to soften with ladyfingers. I’m going to try that and also try it with a slug of amaretto.

Mtn, I really don’t like powdered sugar on anything and the dessert needs some actual nuts, so they will have to go somewhere.….

If it needs more actual nuts, you could dip the moistened lady fingers in finely chopped pistachios.

You can really taste a light dusting of powdered sugar, on an already sweet dessert? I do agree you want some finely ground nuts on top, too... I recall once a judge on Chopped saying that you should have some idea of what a food is before you eat it ... which should be conveyed by the garnish if not obvious.

I used to make a pear tart with membrillo, topped with salted caramelized pistachios, Can't find that recipe but this is similar -- https://waitingforblancmange.com/salted-pistachio-brittle-topping/

How did the color look in your test versions? I love pistachio but so often it is either fake, garish green or an unpleasant chartreuse.

LOL I do like a touch of chartreuse ... in my home, on my body and on my plate!

When I use a pistachio topping (on baklava, for example), I use finely chopped raw pistachios (in the blender). I think it is a fresher, prettier color than roasted pistachios (which I use in the filling) but they aren't going to pack a flavor punch.

Feathers, i am thinking a strong, tart lemonade might be a good liquid for the ladyfingers. i’m going to try three or four types tonight.

Mtn I don’t like the powdery finish of confectioner’s sugar, and the last thing this dessert needs is more sweetness. (My nightmare food is powdered donuts.) And yes def, I always want the garnish to reflect the ingredients within, although I don’t really consider the cocoa on the top of traditional tiramisu a garnish, as in many recipes it’s the only source of chocolate. I’m looking for a flavor layer that will also cover the messy moussee-like top and be a garnish.. a triple duty ingredient 😳 Looking at that recipe you linked now!

That pistachio brittle is just how i make peanut brittle or cashew brittle. I would love to try and put something else in it, like dried mango, just so there’s a lift of tangy-ness. Maybe small slices of preserved lemon, if they wouldn’t adulterate the caramel?

Gosh, I have a LOT to do, especially with a concert to sing next in Tuesday and also rehearsals next week for another concert and a G and S opera with performances next month. I had better get on the stick! (I have no idea what that actually means, btw.)

My mother always made a pistachio cake around St Patrick’s day. it was a bundt cake made with pastichio pudding, eggs, oil and a white cake mix and almond extract…it is a delicious combo..i think amaretto as others has suggested would work nicely .

No idea so I looked for suggestions on line and came across this for inspiration:

The following flavors are among the most compatible with pistachios:

• Chocolate (dark, milk or white)
• Citrus: orange, blood orange, lemon, Meyer lemon
• Candied orange
• Orange blossom water and rose water
• Wildflower or orange blossom honey
• Dried fruits: dates, apricots, raisins
• Spices: saffron, cardamom, clove, sea salt, pink peppercorns

Seems to me the white chocolate with pistachios would be an interesting take on things...

I thought about that Annie, the color combination is spot on 😁 but I don’t care for white chocolate. It doesn’t actually taste at all like chocolate to me.

I’ve considered most of the things on your list except orange, which could be a great complement to the pistachio if tart enough.

I forgot to address your color question Mtn. The pistachio spread is a muddy olive color— unattractive and unappetizing. But when combined with marscapone, which has an ever so slight yellowish cast, and loads of white whipped cream it is a soft olive. Not unpleasant but not especially lovely. It’s not as bad as the paint color Baby Turtle, for example, which I ’ve always thought was a terrible color but was quite popular for several years. When i make the next batch of mousse I will post a photo.

No white chocolate does not taste like chocolate...it tastes like white chocolate...it's own flavor.

Pistachio is a truly a very subtle flavor. I am drawn to adding lime, orange or tangerine and maybe dark rum. you might lose the pistachio. Pistachio brittle is a great idea; I’m not sure adding anything moist or softish would work though.

side note- you had previously mentioned kiwi. Early in my baking career i tried to make kiwi mousse for pavlova. my ’other fruit’ mousse recipe included gelatin. I struggled for 2 days before I realized that the enzyme in kiwi breaks down gelatin protein. The mousse got weirdly stringy and couldn’t set.

I was watching a diner drive-ins and dives episode last night and they were featuring a Char-Grill led seitan that had multiple sauces and marinades. And aioli, harissa, and chimichurri along with a marinade. Many different flavors going on!

So I actually think you could use a chai tea, something fruity, and white chocolate.

Sorry for the grammar, I can't edit here.

My FDIL suggests rose and dark chocolate as compliments to pistachio. They brought back some dark chocolate covered pistachio marshmallows from Vancouver, where they said every place seemed to be featuring something pistachio. I might try orange blossom water or honey. There are some honey liqueurs, though I haven't tried any.

rose water and pistachio are traditional but not everyone is a fan of rose