Pistachio Tiramisu
This pistachio tiramisu is creamy, nutty, and just sweet enough, with layers that feel elegant but easy to make. It is the kind of dessert I love bringing to the table when I want something that looks special without a lot of fuss.
Ingredients
- 24 ladyfingers
- 1 ½ cups strong brewed coffee cooled
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- ½ cup pistachio cream or pistachio paste
- 1 teaspoon alcohol-free vanilla
- ½ cup chopped pistachios for garnish
- 1 tablespoon unsweetened cocoa powder optional
Instructions
- Brew the coffee and let it cool completely. Pour it into a shallow dish so the ladyfingers can be dipped quickly and evenly.
- In a large bowl, beat the mascarpone, powdered sugar, pistachio cream, and alcohol-free vanilla until smooth. In a separate bowl, whip the cream until soft peaks form, then fold it gently into the mascarpone mixture.
- Dip each ladyfinger briefly into the coffee, then arrange a layer in the bottom of your dish. Spread half of the pistachio filling over the top, then repeat with another layer of dipped ladyfingers and the remaining filling.
- Cover the dessert and chill it for at least 6 hours, or overnight for the best texture. Before serving, top with chopped pistachios and a light dusting of cocoa powder if you like.
Notes
Dip the ladyfingers quickly so they do not become soggy. Make sure the coffee is fully cooled before assembling, and chill the tiramisu long enough for the layers to set properly. For the smoothest filling, fold the whipped cream in gently instead of stirring hard.
Store pistachio tiramisu covered in the refrigerator for up to 3 days. It is best served chilled, so there is no need to reheat it. For the freshest look, add the chopped pistachios just before serving.