Description
Elevate your dessert game with this luxurious Pistachio Tiramisu—a unique twist on the Italian classic. Layers of espresso-dipped ladyfingers and rich pistachio mascarpone cream create a heavenly treat, topped with roasted pistachios and optional white chocolate shavings. Perfect for lovers of pistachio desserts, Italian tiramisu variations, and elegant no-bake recipes.
Ingredients
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24 ladyfinger cookies (Savoiardi)
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1 cup strong brewed espresso or coffee, cooled
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2 tbsp coffee liqueur (optional)
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1 cup pistachio paste (unsweetened or lightly sweetened)
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16 oz mascarpone cheese, softened
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 1/2 cups heavy whipping cream
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1/3 cup chopped roasted pistachios (for topping)
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White chocolate shavings (optional)
Instructions
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Prepare the coffee mixture: In a shallow dish, combine espresso and coffee liqueur (if using). Set aside.
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Make the pistachio cream filling: In a bowl, beat mascarpone, pistachio paste, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into pistachio mascarpone mixture.
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Layer the tiramisu: Quickly dip each ladyfinger into espresso mixture and place a layer in a 9×9-inch dish. Spread half of the pistachio cream over the cookies. Repeat with remaining ladyfingers and cream. Smooth the top.
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Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to set.
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Garnish and serve: Before serving, top with chopped pistachios and white chocolate shavings if desired.
Notes
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Use sweetened pistachio paste for a dessert with a more pronounced sweetness.
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Tiramisu improves in flavor and texture after a night in the fridge.
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Serve chilled for best taste and consistency.
