Pistachio Tiramisu Recipe
A creamy, nutty twist on the classic tiramisu. This no-bake Pistachio Tiramisu is layered with mascarpone, coffee-soaked ladyfingers, and rich pistachio cream!
Equipment
- Mixing Bowls
- Hand Mixer
- Spatula
- 8x8 Baking Dish
Ingredients
Main Ingredients
- 16 oz mascarpone cheese
- 1 cup heavy cream
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup pistachio paste Use high-quality pistachio paste for the best flavor
- 1 1/2 cups espresso coffee Cooled to room temperature
- 24-30 pieces ladyfingers (Savoiardi)
- 2 tbsp Amaretto or Rum Optional, for enhanced flavor
- 1/4 cup chopped pistachios For garnish
- unsweetened cocoa powder For dusting
Instructions
- In a mixing bowl, whisk together egg yolks and sugar until the mixture is pale and thick.
- Place the bowl over a double boiler on low heat, whisking constantly for 5 minutes to gently cook the eggs.
- Remove from heat and mix in the pistachio paste until fully incorporated.
- In a separate bowl, beat mascarpone cheese until smooth, then gently fold it into the pistachio mixture.
- Whip the heavy cream until soft peaks form, then carefully fold it into the pistachio mascarpone mixture.
- Prepare a baking dish. Dip each ladyfinger into the espresso (1-2 seconds only, to avoid over-soaking).
- Layer half of the soaked ladyfingers at the bottom of the dish.
- Spread half of the pistachio mascarpone mixture over the ladyfingers, smoothing it out evenly.
- Repeat the process with another layer of ladyfingers and the remaining pistachio mascarpone mixture.
- Dust the top with cocoa powder and sprinkle with chopped pistachios.
- Cover the dish and refrigerate for at least 6 hours (or overnight for best results).
- Serve chilled and enjoy your creamy, nutty pistachio tiramisu!
Notes
For a boozy version, add more Amaretto to the espresso mixture. For a nut-free variation, substitute pistachio paste with almond butter.