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Pistachio Tiramisu

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Pistachio Tiramisu is a refined twist on the traditional Italian classic, combining the nutty richness of pistachios with the creamy layers of mascarpone and the bold flavor of coffee-soaked ladyfingers. With no baking required and minimal prep, this elegant dessert is perfect for dinner parties, holidays, or when you’re in the mood for something decadent yet simple.

Why You’ll Love This Recipe

  • Unique Flavor Profile: Pistachios bring a distinct, nutty richness that elevates the traditional tiramisu to a new level.

  • No-Bake Convenience: A luxurious dessert made without turning on the oven—ideal for warm weather or quick preparation.

  • Creamy and Balanced: The smooth mascarpone filling and the light coffee-dipped ladyfingers create a perfect balance of texture and taste.

  • Make-Ahead Friendly: Best when chilled for several hours, this recipe is perfect for prepping in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • Shelled pistachios, chopped

  • Mascarpone cheese, softened

  • Heavy cream

  • Powdered sugar

  • Vanilla extract

  • Strong brewed coffee, cooled

  • Coffee liqueur (optional)

  • Ladyfinger biscuits (savoiardi)

  • Unsweetened cocoa powder

  • Chopped pistachios (for garnish)

Directions

  1. Prepare the Pistachios: In a food processor, pulse the pistachios until finely ground. Set aside.

  2. Make the Cream Filling: In a large mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whisk until smooth, light, and creamy.

  3. Add Pistachios: Fold the ground pistachios into the mascarpone mixture until fully combined.

  4. Prepare the Coffee Mixture: In a shallow dish, mix the cooled brewed coffee and coffee liqueur (if using).

  5. Dip the Ladyfingers: Quickly dip each ladyfinger into the coffee mixture for about 1 second per side—do not soak.

  6. Assemble the Layers: Arrange half of the dipped ladyfingers in a single layer at the bottom of a 9×9-inch dish.

  7. Spread Cream Layer: Evenly spread half of the pistachio mascarpone mixture over the ladyfingers, smoothing with a spatula.

  8. Repeat: Repeat with remaining dipped ladyfingers and the rest of the mascarpone mixture.

  9. Chill: Cover and refrigerate for at least 4 hours, or overnight, for the best texture and flavor.

  10. Finish and Serve: Just before serving, dust the top with unsweetened cocoa powder and sprinkle with chopped pistachios.

Servings and Timing

  • Servings: 8 servings

  • Prep Time: 15 minutes

  • Cook Time: 0 minutes

  • Chill Time: 4 hours

  • Total Time: 4 hours 15 minutes

  • Calories: 350 kcal per serving

Variations

  • Alcohol-Free: Simply omit the coffee liqueur for a non-alcoholic version.

  • Chocolate-Pistachio: Add a layer of grated dark chocolate between the cream and ladyfingers for a more intense flavor.

  • Gluten-Free: Use gluten-free ladyfingers to make this dessert suitable for gluten-sensitive diets.

  • Fruit Additions: Add thin slices of strawberries or raspberries between the layers for a fruity variation.

Storage/Reheating

  • Storage: Keep covered in the refrigerator for up to 3 days. Best enjoyed within the first 24–48 hours.

  • Freezing: Not recommended, as the texture of the mascarpone and cream may change once thawed.

  • Reheating: Not applicable. This dessert is served chilled.

FAQs

Can I use pre-ground pistachios?

Yes, but freshly ground pistachios have a better texture and flavor. Ensure they’re finely ground for a smooth cream.

What kind of coffee is best?

Use strong brewed coffee or espresso for a bold flavor that complements the creamy filling.

Can I make this a day ahead?

Yes, in fact, making it a day in advance improves the flavor and texture.

Can I use whipped topping instead of heavy cream?

Yes, but real whipped cream offers better taste and structure.

Are there alternatives to mascarpone?

You can substitute with cream cheese blended with a bit of sour cream, though it will slightly alter the flavor.

Do I need to toast the pistachios?

No, raw pistachios are ideal in this recipe, but lightly toasting them can intensify the flavor if desired.

How do I avoid soggy ladyfingers?

Dip quickly—1 second per side—to avoid oversaturating them.

What can I use instead of cocoa powder?

Try dusting with grated chocolate or finely ground pistachios for a different finish.

Can I use decaf coffee?

Yes, decaf works perfectly if you prefer to avoid caffeine.

Can this be made in individual servings?

Absolutely. Assemble the layers in small glasses or ramekins for an elegant, personal-sized dessert.

Conclusion

Pistachio Tiramisu is a luxurious, nutty take on the traditional Italian dessert, combining the velvety richness of mascarpone with finely ground pistachios and coffee-soaked ladyfingers. Elegant, easy to prepare, and perfect for make-ahead entertaining, this no-bake delight is sure to become a standout in your dessert collection.

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Pistachio Tiramisu

Pistachio Tiramisu

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  • Author: Olivia
  • Prep Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Bake
  • Diet: Vegetarian
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Description

Pistachio Tiramisu is a luxurious twist on the classic Italian favorite, featuring creamy mascarpone blended with finely ground pistachios, layered with espresso-soaked ladyfingers, and topped with cocoa and crunchy pistachio bits. A no-bake dessert that’s elegant, nutty, and completely irresistible. Keyword: Pistachio Tiramisu.

Ingredients

  • 1 1/2 cups shelled pistachios, chopped (plus extra for garnish)

  • 1 cup mascarpone cheese, softened

  • 1 cup heavy cream

  • 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2 cups strong brewed coffee, cooled

  • 1 tablespoon coffee liqueur (optional)

  • 2 cups ladyfinger biscuits (savoiardi)

  • 2 tablespoons unsweetened cocoa powder

  • 2 tablespoons chopped pistachios (for garnish)

Instructions

  1. In a food processor, pulse pistachios until finely ground. Set aside.

  2. In a mixing bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.

  3. Fold in the ground pistachios and mix until fully combined.

  4. In a shallow dish, combine coffee and liqueur (if using). Quickly dip each ladyfinger—about 1 second per side.

  5. Layer dipped ladyfingers on the bottom of a 9×9-inch dish.

  6. Spread half the pistachio mascarpone mixture over the ladyfingers and smooth out.

  7. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone mixture.

  8. Cover and refrigerate for at least 4 hours (preferably overnight).

  9. Just before serving, dust with cocoa powder and sprinkle with chopped pistachios.

Notes

  • Don’t soak the ladyfingers too long or the dessert will get soggy.

  • For extra flavor, add a dash of almond extract to the cream.

  • This recipe can be made up to 2 days ahead for deeper flavor.

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