Description
This no-bake pistachio tiramisu is rich, nutty, and layered with creamy mascarpone and espresso-soaked ladyfingers—an elegant twist on the Italian classic.
Ingredients
1 cup shelled pistachios, finely ground (plus extra for garnish)
1 cup cold heavy cream
8 oz mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups brewed espresso or strong coffee, cooled
2 tablespoons coffee liqueur (optional)
24 ladyfinger cookies (savoiardi)
Unsweetened cocoa powder, for dusting
Crushed pistachios and white chocolate shavings, for topping (optional)
Instructions
Whip the cold heavy cream until stiff peaks form and set aside.
In a separate bowl, beat mascarpone with powdered sugar, vanilla, and finely ground pistachios until smooth.
Gently fold the whipped cream into the mascarpone-pistachio mixture. Chill for 15 minutes.
Combine espresso and coffee liqueur in a shallow dish.
Quickly dip each ladyfinger into the espresso mixture and arrange in a single layer in your serving dish.
Spread half of the pistachio cream evenly over the ladyfingers.
Repeat with a second layer of dipped ladyfingers and the remaining pistachio cream.
Smooth the top, dust with cocoa powder, and garnish with crushed pistachios and white chocolate shavings if desired.
Cover and refrigerate for at least 4 hours or overnight.
Notes
Coffee liqueur can be substituted with amaretto or pistachio liqueur for a flavor twist.
Add finely chopped white chocolate for extra richness.
Substitute espresso with milk for a coffee-free version.
Use store-bought pistachio paste sparingly (about 2 tbsp) in place of ground pistachios.
Full-fat cream cheese can replace mascarpone in a pinch but will alter the flavor slightly.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Layered
- Cuisine: Italian-Inspired / Fusion
