This Pistachio Tiramisu is a rich and creamy no-bake dessert made with layers of espresso-soaked ladyfingers, silky mascarpone cream, and sweet pistachio spread. Finished with crushed pistachios on top, this elegant twist on classic tiramisu is easy to make and perfect for holidays, dinner parties, or whenever you’re craving a decadent dessert.

Ingredients

For the Pistachio Cream

• 1 cup (250 g) mascarpone cheese
• 1 cup (240 ml) heavy whipping cream
• ½ cup (120 g) pistachio cream or pistachio spread
• ¼ cup (50 g) granulated sugar
• 1 teaspoon vanilla extract

For the Layers

• 20 ladyfinger cookies
• 1 cup strong brewed espresso or coffee, cooled
• 2 tablespoons milk (optional)

Topping

• ⅓ cup chopped pistachios
• A light dusting of cocoa powder (optional)

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Instructions

1. In a large bowl, whip the heavy cream until soft peaks form.
2. In another bowl, combine mascarpone, pistachio cream, sugar, and vanilla.
3. Fold the whipped cream into the mascarpone mixture until smooth.
4. Quickly dip each ladyfinger into the cooled coffee.
5. Arrange half of the soaked ladyfingers in a baking dish.
6. Spread half of the pistachio cream mixture over the cookies.
7. Repeat with another layer of ladyfingers and the remaining cream.
8. Sprinkle generously with chopped pistachios.
9. Refrigerate for at least 4 hours, preferably overnight.
10. Slice and serve chilled.

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Recipe Details

• Prep Time: 25 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 25 minutes
• Servings: 8
• Calories: About 470 per serving