Pistachio Tiramisu
A creamy, delicious pistachio tiramisu made with pistachio cream, mascarpone, and coffee-soaked ladyfingers. No eggs, ready in 20 minutes of hands-on work, and best made the night before.
Servings: 9
Ingredients
- 1 cup heavy cream cold
- 1/2 cup sugar
- 1 cup pistachio cream
- 8 oz mascarpone at room temperature
- 1 1/2 cups strong coffee or espresso cooled
- 1 package 7 oz ladyfingers (about 18)
- Chopped or ground pistachios for topping
Instructions
- Whip the cold heavy cream with the sugar in a large bowl until soft peaks form. This would take about 5 minutes. Set aside.
- In a separate bowl, beat together the mascarpone and pistachio cream until completely smooth.
- Gently fold the whipped cream into the mascarpone mixture in two additions until fully combined and creamy.
- Pour the cooled coffee into a shallow bowl. Quickly dip each ladyfinger, about 1 second per side, and arrange in a single layer in an 8x8-inch dish.
- Spread half of the pistachio cream mixture over the ladyfingers.
- Add a second layer of coffee-dipped ladyfingers.
- Spread the remaining pistachio cream on top and smooth with a spatula.
- Cover and refrigerate for at least 6 hours, or overnight.
- Before serving, top with chopped or ground pistachios.
Video
Notes
- Use room-temperature mascarpone to avoid a lumpy filling.
- Dip the ladyfingers quickly. 1 to 2 seconds per side is enough; they continue absorbing moisture as they chill.
- Overnight refrigeration gives the best texture and flavor.
- Add the pistachios right before serving so they stay crunchy.
- For an alcoholic version, add a splash of Amaretto to the coffee dipping liquid.
Nutrition
Calories: 258kcal | Carbohydrates: 15g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 21mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 742IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 0.1mg