Easy Pistachio Tiramisu (Print version)
A no-bake pistachio tiramisu with coffee-dipped ladyfingers, mascarpone cream, cocoa, and chopped pistachios.
# Ingredients:
For the layers
01 -
1 cup (240 ml) strong brewed coffee or espresso, cooled
02 -
24 crisp ladyfingers, about 7 oz (200 g)
For the pistachio cream
03 -
16 oz (450 g) full-fat mascarpone, cool but not icy cold
04 -
3/4 cup (210 g) pistachio cream
05 -
1/3 cup (40 g) powdered sugar, plus more to taste
06 -
1 teaspoon vanilla extract
07 -
1/8 teaspoon fine salt
08 -
1 cup (240 ml) cold heavy cream
For topping
09 -
1 tablespoon unsweetened cocoa powder
10 -
1/3 cup (40 g) chopped roasted pistachios
# Instructions:
01 -
Brew strong coffee or espresso and let it cool to room temperature. Pour it into a shallow dish wide enough for dipping ladyfingers.
02 -
Beat the mascarpone, pistachio cream, powdered sugar, vanilla, and salt on low speed just until smooth. Do not overmix.
03 -
Whip the heavy cream to soft peaks in a separate bowl. Fold it into the pistachio mascarpone in two additions until the filling is light and even.
04 -
Dip half the ladyfingers in the cooled coffee for about 1 second per side. Arrange them tightly in an 8x8 or 9x9 inch dish and spread half the pistachio cream over the top.
05 -
Dip and arrange the remaining ladyfingers over the cream. Spread or pipe the remaining pistachio cream over the top.
06 -
Cover and refrigerate for at least 6 hours, preferably overnight. Dust with cocoa powder and sprinkle with chopped pistachios just before serving.
# Good to know:
01 -
Chill time is at least 6 hours and is not included in cook time.
02 -
Best served cold within 1 to 2 days for the cleanest layers.
03 -
Use smooth pistachio cream for the easiest filling texture.