Description
This Easy Pistachio Tiramisu is a luxurious twist on the classic Italian dessert, blending rich mascarpone with pistachio cream and coffee-soaked ladyfingers. A velvety, flavorful treat that will impress at any occasion.
Ingredients
For the mascarpone mixture:
12 oz mascarpone cheese, chilled (340g)
½ cup granulated sugar (100g)
½ cup pistachio cream (can add up to ⅔ cup if preferred)
½ tsp vanilla extract
Pinch of salt
For the whipped cream:
2 cups heavy whipping cream, chilled (480g)
For the assembly:
30–36 ladyfingers
1 ½ cups espresso or strong coffee, lukewarm (not hot)
Cocoa powder for dusting
Instructions
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Prepare the mascarpone mixture: Whisk the mascarpone cheese, sugar, salt, and vanilla in a large bowl on low speed for 1-2 minutes until creamy.
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Add the pistachio cream: Gently whisk in the pistachio cream until combined.
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Whip the cream: In a separate bowl, whip the chilled heavy cream until soft peaks form. Be careful not to overwhip.
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Fold the whipped cream into the mascarpone mixture: Gently fold the whipped cream into the mascarpone mixture in two additions until smooth and fluffy.
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Assemble the tiramisu: In a 9×9″ square pan (or similar-sized dish), dip each ladyfinger into the lukewarm coffee for 2 seconds and arrange in a layer at the bottom of the pan. Spread half of the pistachio mascarpone cream over the ladyfingers.
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Layer again: Add another layer of soaked ladyfingers, followed by the remaining pistachio mascarpone cream.
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Chill: Cover and refrigerate the tiramisu for at least 6 hours, or preferably overnight, to set.
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Serve: Before serving, dust the top of the tiramisu with cocoa powder and slice into portions.
Notes
You can top with crushed pistachios for extra texture.
Make sure to use cooled espresso or coffee for soaking the ladyfingers, not hot.
If you prefer a more intense coffee flavor, adjust the coffee strength accordingly.
- Prep Time: 30 minutes
- Cook Time: 6 hours (or overnight)
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
