Pistachio Tiramisu

Pistachio Tiramisu is an easy, no-bake 9x13 dessert with espresso-soaked ladyfingers and fluffy pistachio mascarpone cream. Make-ahead, sliceable, stunning.

Prep Time25

Chill Time6

Total Time6 25

Servings:

Calories: 409kcal

Author: Karin and Ken

Ingredients

Pistachio Mascarpone Filling

16 oz mascarpone cheese cold
3 cups heavy whipping cream cold
1 cup powdered sugar
1 cup sweetened pistachio cream
1 teaspoon vanilla extract

Coffee Soak

1 cup strong brewed espresso or coffee cooled
2 tablespoons coffee liqueur or dark rum optional

For Assembly

2 pkgs. ladyfinger biscuits about 40

Topping

¼ cup pistachio cream gently warmed
½ cup chopped pistachios

Instructions

For the Pistachio Filling

In a large mixing bowl, combine the cold mascarpone, heavy cream, powdered sugar, pistachio cream, and vanilla.
Using an electric mixer, beat on medium-high speed until thick, smooth, and fluffy. The mixture should hold stiff peaks. Set aside.

Assemble

In a shallow bowl, stir together the cooled espresso and liqueur if using.
Quickly dip half of the ladyfingers into the espresso mixture (about 1 second per side) and arrange them in an even layer in a 9x13 inch dish.
Spread half of the pistachio mascarpone filling evenly over the ladyfingers.
Dip the remaining ladyfingers in espresso and arrange them over the cream layer.
Spread the remaining pistachio mascarpone filling evenly over the top. For a decorative finish, you can pipe the final layer using a large round or star tip.
Cover tightly and refrigerate for at least 6 hours, preferably overnight, until fully set.
Just before serving, drizzle the top with warmed pistachio cream and sprinkle evenly with chopped pistachios.
Slice and serve chilled.

Video

Notes

Storage: Store tightly covered in refrigerator with plastic wrap, foil or lid, for up to 3 days or freeze for up to 1 month, thaw overnight in refrigerator.
Chill overnight: For best results prepare dessert ahead of time so it can chill overnight before serving.
Avoid soggy, mushy layers: Dip ladyfingers for only one second per side, no longer, in a shallow, wide bowl.
Use a hand mixer: Once stiff peaks form stop mixing. Don’t overmix for best volume.
Make Sure It's Cold: Only use cold mascarpone and cold cream for whipping for a stable filling.
Chill your bowl/beaters: Place in freezer for 10 minutes for faster, sturdier whipping.
Thick pistachio cream: If it's very thick, warm it gently and thin with a few drops of neutral oil (or coconut oil) for a smoother drizzle right before serving.
Spread filling to the edges: Ensures slices hold their shape and look neat.
For clean cuts: Slice and serve well chilled tiramisu straight from fridge with a hot, sharp, dry knife, wiping between cuts.
Add chopped pistachios: Top with pistachios right before serving for best crunch.

Nutrition