Pistachio Tiramisu

5 from 1 vote

This Pistachio Tiramisu is a no-bake pistachio dessert, made with coffee-soaked ladyfingers, layered with nutty pistachio mascarpone cream, and topped with chopped pistachios. This dessert is perfect for all pistachio lovers!

Author: Jaja Bakes

Course: Dessert

Cuisine: Italian

Servings: 4 servings

Prep Time30

Total Time30

Ingredients

12 ladyfingers
Roasted pistachios, roughly chopped

Coffee Syrup

1/2 cup (120 ml) hot strong coffee or espresso
1 tbsp granulate sugar
2 tbsp liqueur, optional

Pistachio Mascarpone Cream

4 oz (113 gr) mascarpone cheese, softened
3/4 cup (180 ml) heavy whipping cream
3 tbsp (25 gr) confectioners' sugar
1/2 tsp vanilla extract
1/4 cup pistachio paste

Instructions

Coffee Syrup

Combine hot coffee with granulated sugar until well combined. Let the mixture cool completely.
Add liqueur and stir to combine. Set aside.

Pistachio Mascarpone Cream

In a large bowl using a handheld mixer or stand mixer fitted with a whisk attachment, beat heavy whipping cream, confectioners' sugar, and vanilla extract on high speed until stiff peaks form.
Add mascarpone cream and pistachio paste. Beat on low speed until well incorporated. Chill the cream in the fridge until using it.

Assemble

One at a time, gently dip both sides of ladyfingers into the coffee syrup, then lay them on a single layer on the bottom of the 7.5x5-inch/19x12 cm rectangle dish. Pipe half of the pistachio mascarpone cream on top of the ladyfinger layer.
Repeat soaking ladyfingers and arranging another layer on top of the cream. Pipe the remaining pistachio mascarpone cream on top.
Chill for at least 6 hours or overnight to set.
Sprinkle chopped pistachios on top right before serving.

Notes

Double the recipe if you want to make this recipe in an 8-inch/20 cm square pan.

Nutrition

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