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)

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Instructions

In a food processor, pulse pistachios until finely ground. Set aside.
In a mixing bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
Fold in the ground pistachios and mix until fully combined.
In a shallow dish, combine coffee and liqueur (if using). Quickly dip each ladyfinger—about 1 second per side.
Layer dipped ladyfingers on the bottom of a 9×9-inch dish.
Spread half the pistachio mascarpone mixture over the ladyfingers and smooth out.
Repeat with a second layer of dipped ladyfingers and the remaining mascarpone mixture.
Cover and refrigerate for at least 4 hours (preferably overnight).
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.