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Pistachio Tiramisu Recipe

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3.8 from 40 reviews

This Pistachio Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of espresso-soaked ladyfingers paired with a creamy mascarpone and pistachio butter mixture. Topped with crunchy chopped pistachios, this no-bake dessert offers a rich, nutty flavor and a luscious texture perfect for any special occasion.

  • Total Time: 6 hours 30 minutes (including chilling time)
  • Yield: 9 servings

Ingredients

Espresso Mixture

  • 1½ cups espresso or strong brewed coffee
  • 2 tablespoons granulated sugar (from divided sugar)
  • 1 tablespoon pistachio butter (from 7-ounce jar)

Mascarpone Cream

  • 1 (8-ounce) tub mascarpone cheese
  • Remaining pistachio butter from the 7-ounce jar (about ⅔ cup minus 1 tablespoon)
  • ½ cup granulated sugar (remaining from divided sugar)
  • 1 teaspoon vanilla extract
  • 1¼ cups heavy cream, cold

Assembly

  • 1 (7-ounce) package ladyfingers
  • ½ cup chopped pistachios (for garnish)

Instructions

  1. Prepare the espresso mixture: In a shallow dish, whisk the warm espresso with 1 tablespoon of pistachio butter and 2 tablespoons of sugar until the mixture is smooth and combined. Set aside and allow it to cool to room temperature.
  2. Make the mascarpone cream: In a large bowl, beat the mascarpone cheese together with the remaining pistachio butter, the remaining ½ cup sugar, and vanilla extract until the mixture is smooth and creamy. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until fully incorporated and fluffy.
  3. Assemble the tiramisu layers: Stir the cooled espresso mixture once more, then briefly dip each ladyfinger into it, making sure not to soak too long to avoid sogginess. Arrange a single layer of dipped ladyfingers in the bottom of an 8-inch square dish. Spread half of the pistachio mascarpone cream evenly over the ladyfingers using a small offset spatula. Repeat the process with a second layer of dipped ladyfingers and the remaining mascarpone cream, smoothing the top carefully.
  4. Chill the tiramisu: Cover the assembled tiramisu and refrigerate for at least 6 hours or preferably overnight to allow the flavors to marry and the dessert to set properly.
  5. Garnish and serve: Just before serving, sprinkle the top generously with chopped pistachios to add texture and enhance the nutty flavor.

Notes

  • Use espresso or very strong brewed coffee to ensure a rich coffee flavor that complements the pistachio butter.
  • Be gentle when dipping ladyfingers to prevent them from becoming too soggy and collapsing.
  • For best results, make the tiramisu a day ahead to allow the flavors to develop fully.
  • You can substitute pistachio butter with homemade pistachio paste if unavailable.
  • This dessert is best served chilled and consumed within 2 days for optimal freshness.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pistachio-tiramisu-recipe/