Pistachio Tiramisu
This layered pistachio tiramisu is a creamy, elegant dessert with soft coffee-soaked ladyfingers, mascarpone cream, and a nutty pistachio finish. It feels special enough for guests, yet easy enough to make when you want a make-ahead treat for the weekend.
Ingredients
- 24 ladyfingers for the base layers
- 1 cup strong brewed coffee cooled
- 3 tbsp granulated sugar
- 16 oz mascarpone cheese
- 1 cup heavy cream
- 1 tsp alcohol-free vanilla extract
- 1 cup pistachio paste or pistachio cream
- 1 4 chopped pistachios for topping
- 1 tbsp unsweetened cocoa powder optional for garnish
Instructions
- Brew a strong cup of coffee and let it cool completely. Pour it into a shallow bowl so the ladyfingers can be dipped quickly and evenly.
- In a large bowl, beat the mascarpone, heavy cream, sugar, and alcohol-free vanilla extract until smooth and fluffy. Fold in the pistachio paste until the cream turns pale green and fully blended.
- Dip each ladyfinger briefly into the cooled coffee, then arrange them in a single layer in your serving dish. Try not to oversoak them, or the dessert can become too soft.
- Spoon half of the mascarpone pistachio cream over the ladyfingers and spread it into an even layer. Use a spatula to smooth the top.
- Add another layer of coffee-dipped ladyfingers, then spread the remaining cream over the top. Finish with chopped pistachios and a light dusting of cocoa powder if you like a more classic tiramisu look.
- Cover the dish and refrigerate it for at least 4 hours, though overnight is even better. This resting time helps the layers set and deepens the flavor.
Notes
Store covered in the refrigerator for up to 3 days. Serve chilled. For the freshest presentation, add pistachios and cocoa powder just before serving.