Pistachio Tiramisu Recipe
A creamy and nutty twist on classic tiramisu. This no-bake dessert layers espresso-soaked ladyfingers with pistachio mascarpone cream and is garnished with chopped pistachios, perfect for any occasion.
Equipment
- Glass Serving Dish
- Mixing Bowl
Ingredients
Essential Ingredients
- 200 grams ladyfingers (Savoiardi)
- 1 cup strong brewed espresso
- 500 grams mascarpone cheese
- 1 cup heavy whipping cream
- 150 grams shelled, unsalted pistachios ground into a paste
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons amaretto or Marsala wine optional
- 50 grams chopped roasted pistachios for garnish
Instructions
- Blend the shelled, unsalted pistachios in a food processor until finely ground and gradually add a splash of heavy cream to create a smooth pistachio paste.
- In a large bowl, whip the heavy cream until soft peaks form and in another bowl, beat the mascarpone cheese with granulated sugar and vanilla extract until smooth. Gently fold in the pistachio paste, then carefully mix in the whipped cream.
- Prepare strong brewed espresso and let it cool to room temperature. Stir in the amaretto or Marsala wine if using.
- Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds and arrange a single layer of soaked ladyfingers in a glass serving dish.
- Spread half of the pistachio mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining cream.
- Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Before serving, garnish the top with chopped roasted pistachios and, if desired, a dusting of powdered sugar.
Notes
This no-bake Pistachio Tiramisu offers a unique twist on a classic dessert, perfect for impressing at gatherings or enjoying as a special treat. Customize it with your favorite substitutions for an extra personal touch!