Description
This creamy pistachio tiramisu is a no-bake showstopper, combining bold espresso-soaked ladyfingers with a rich mascarpone-pistachio cream. Lightly sweet, ultra-luxurious, and topped with crushed pistachios and a beautiful marbled finish, it’s the perfect make-ahead dessert for any occasion—Italian classic, meet nutty elegance.
Ingredients
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100ml strong coffee (espresso or bold brewed coffee), cooled
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200g savoiardi sponge fingers (ladyfingers)
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300ml double cream
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75g icing sugar
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250g mascarpone cheese
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100g pistachio paste (store-bought or homemade)
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Additional pistachio paste, for topping
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Chopped pistachios, for garnish
Instructions
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Prepare the pistachio cream:
In a large mixing bowl, whip the double cream and icing sugar together until soft peaks form. Gently fold in the mascarpone and pistachio paste until smooth and just combined. Be careful not to overmix. -
Soak the ladyfingers:
Pour the cooled coffee into a shallow dish. Quickly dip each savoiardi biscuit into the coffee for about 1–2 seconds per side—just enough to soak but not turn mushy. -
Layer the tiramisu:
In a medium-sized dish (approximately 9×13 inches), lay a single layer of coffee-soaked ladyfingers. Spread a thick layer of the pistachio cream mixture over the top. -
Repeat the layers:
Add a second layer of soaked ladyfingers followed by the remaining pistachio cream. Smooth the top with a spatula. -
Decorate:
Spoon or pipe extra pistachio paste across the top in lines. Use a toothpick to gently drag through the lines in alternating directions to create a marbled or feathered effect. -
Chill:
Cover and refrigerate for at least 6 hours, or overnight for best results. Before serving, allow it to sit at room temperature for 15–20 minutes, then sprinkle with chopped pistachios.
Notes
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Use a high-quality pistachio paste for the best flavor—look for brands like Pisti or make your own.
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Don’t over-soak the ladyfingers; a quick dip ensures they hold their texture.
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You can make this dessert 1–2 days in advance—flavors only get better as it sits.
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Optional: Add a splash of coffee liqueur to the espresso for an adult twist.
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Leftovers will keep refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: 6 hours (minimum)