No-Bake Tiramisu Pistacjowe
Pistacjowe Tiramisu - This rich and creamy dessert takes the beloved Italian classic to the next level with the intense nuttiness of pistachios. The combination of silky mascarpone, espresso-soaked ladyfingers, and crunchy pistachios creates a perfect balance of flavors and textures. Whether you're celebrating a special occasion or simply craving a luxurious treat, this recipe will impress every dessert lover.
Ingredients
- 500 g mascarpone – The creamy base of the tiramisu.
- 200 g pistachio paste – Adds a rich nutty flavor.
- 300 ml heavy cream 30-36% – Whipped for a light and airy texture.
- 3 eggs – For richness and structure.
- 150 g sugar – Balances the flavors.
- 400 g ladyfingers savoiardi biscuits – The essential base soaked in espresso.
- 200 ml espresso cooled – Brings depth and slight bitterness.
- 1 tbsp Amaretto liqueur optional – Enhances the flavor with a hint of almond.
- 100 g chopped pistachios – For garnish and crunch.
Instructions
Prepare the Pistachio Cream
- Separate the egg yolks from the whites.
- Beat the egg yolks with sugar until light and fluffy.
- Add mascarpone and mix until smooth.
- Gently fold in the pistachio paste, stirring until well combined.
Whip the Cream
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Carefully fold it into the pistachio mixture to keep it light and airy.
Assemble the Tiramisu
- Mix the cooled espresso with Amaretto (if using).
- Dip the ladyfingers briefly into the coffee mixture and place a layer at the bottom of a dish.
- Spread half of the pistachio cream over the ladyfingers.
- Sprinkle with some chopped pistachios for extra crunch.
- Repeat with another layer of coffee-soaked ladyfingers and the remaining pistachio cream.
Chill and Serve
- Cover and refrigerate for at least 4-6 hours (preferably overnight) to let the flavors meld.
- Before serving, sprinkle generously with chopped pistachios for a beautiful finish.
Notes
- Homemade Pistachio Paste – If you can’t find store-bought, blend shelled pistachios with a bit of sugar and olive oil.
- Don’t Over-Soak Ladyfingers – A quick dip in espresso prevents them from becoming too soggy.
- Intensify the Pistachio Flavor – Add extra chopped pistachios in the layers for more texture.
- Use High-Quality Mascarpone – This makes all the difference in achieving a rich and smooth cream.