Description
This Pistachio Tiramisu is a luxurious twist on the classic Italian dessert, combining layers of espresso-soaked ladyfingers with creamy mascarpone and nutty pistachio flavor. A perfect make-ahead treat for holidays, dinner parties, or when you crave a unique and elegant no-bake dessert.
Ingredients
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ½ cup granulated sugar
- 4 egg yolks (pasteurized)
- 1 package ladyfinger biscuits (Savoiardi)
- 1 cup espresso or strong brewed coffee, cooled
- ¼ cup pistachio paste or finely ground pistachios
- 2 tablespoons cocoa powder (for dusting)
- ¼ cup chopped pistachios (for garnish)
Instructions
- Whip the heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat egg yolks with sugar until thick and pale.
- Fold in mascarpone and pistachio paste until smooth and combined.
- Gently fold the whipped cream into the mascarpone mixture.
- Dip ladyfingers into espresso briefly and arrange in a single layer in your dish.
- Spread half of the mascarpone-pistachio mixture over the ladyfingers.
- Repeat with another layer of espresso-dipped ladyfingers and remaining cream mixture.
- Dust with cocoa powder and sprinkle chopped pistachios on top.
- Cover and chill for at least 4 hours or overnight before serving.
Notes
- Use only high-quality pistachio paste (100% pistachios) for the best flavor.
- For an egg-free version, skip the yolks and mix mascarpone with sugar before folding in the whipped cream.
- Letting it rest overnight enhances flavor and texture.
- Substitute sponge cake if ladyfingers are unavailable.
- Add a splash of coffee liqueur to the espresso for a boozy variation.
