Pistachio Tiramisu
This dreamy pistachio tiramisu is a truly delicious, eggless, no-bake Italian dessert made with a creamy pistachio mascarpone cream, coffee-soaked lady fingers, and finished with finely ground pistachios for that signature elegant dusting of the classic.
Servings: 8
Calories: 496kcal
Ingredients
Coffee Soak
- 240 g Coffee mildly sweetened strong espresso to soak the ladyfingers in
Pistachio Mascarpone Cream
- 120 g Powdered sugar
- 560 g Mascarpone high-fat, use it cold
- 350 g Heavy Cream 36% fat, use it very cold
- 120 g Pistachio paste unsweetened, use store-bought or make my homemade pistachio paste
- green food coloring optional, if needed
Other
- 24 pieces Ladyfinger cookies
- 30 g Pistachios finely ground or roughly chopped for topping
Instructions
Make the Coffee Soak
- Brew a strong cup of coffee and stir in a small amount of powdered sugar while hot until fully dissolved. Pour into a shallow bowl and set aside to cool completely to room temperature before using.
Make the Pistachio Mascarpone Cream
- Place the cold mascarpone cheese in a large bowl. Add the very cold heavy cream and sifted powdered sugar. Whip with an electric hand mixer on high speed for 3 to 4 minutes until the cream reaches a fluffy, pipeable consistency with early stiff peaks.
- Add the pistachio paste, then whip for another minute until fully incorporated. Stop as soon as the paste is combined. Do not overwhip.
Assembling
- Prepare a container. I am using an 18x24 cm / 7x9 inches one. A 8x8 can work too.
- Divide the mascarpone cream into two equal portions; one will go in between the layers and one on top.
- Dip the lady fingers briefly in the shallow bowl of coffee soak and place them side by side in a single layer at the bottom of the dish. For my dish, I fit 12 per layer.
- Spread the first portion of mascarpone cream on top. Repeat with the second layer of soaked lady fingers, then smooth the remaining mascarpone cream on top with an offset spatula.
- Cover with plastic wrap and refrigerate for a minimum of 4 hours. Overnight is best.
- Decorate just before serving; grind or roughly chop the pistachios and sprinkle over the surface.
- Remove from the fridge just before serving. Serve each portion as a spoonful or a clean-cut slice. Store any leftovers covered with plastic wrap in the fridge for up to 2 to 3 days. I do not recommend freezing.
Notes
INGREDIENT NOTES:
- Measure your ingredients with a digital scale for accuracy.
- Use full-fat mascarpone and heavy cream to make the mascarpone cream.
- If using sweetened pistachio cream instead of pure pistachio paste, reduce the powdered sugar to 60g (½ cup) to avoid an overly sweet result.
- You might want to try this recipe with my homemade ladyfingers recipe.
- The mascarpone cheese and heavy cream must be very cold going into the bowl; otherwise, the cream will not whip up properly.
- Add the pistachio paste only after the cream is fluffy with early stiff peaks. Adding it too early prevents proper aeration.
- Do not serve the tiramisu before it sets. Minimum 4 hours in the fridge; overnight is better.
Nutrition
Calories: 496kcal | Carbohydrates: 20g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 126mg | Sodium: 55mg | Potassium: 98mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1655IU | Vitamin C: 0.5mg | Calcium: 133mg | Iron: 0.3mg
