Description
A creamy and delightful Pistachio Tiramisu recipe that combines the rich flavors of pistachio and espresso.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup mascarpone cheese
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup brewed espresso, cooled
- 1/2 cup pistachio paste
- 1 package ladyfinger cookies (about 24 cookies)
- 1/2 cup crushed pistachios (for garnish)
- Cocoa powder (for dusting)
Instructions
- In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
- In another bowl, combine the mascarpone cheese, vanilla extract, and pistachio paste. Gently fold the whipped cream into the mascarpone mixture until well combined.
- Dip each ladyfinger into the cooled espresso for about 1-2 seconds, ensuring they are soaked but not soggy.
- In a 9×9 inch baking dish, layer half of the soaked ladyfingers on the bottom. Spread half of the pistachio cream mixture over the ladyfingers.
- Repeat the layering process with the remaining ladyfingers and pistachio cream.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, dust the top with cocoa powder and sprinkle with crushed pistachios for garnish.
Notes
- For a stronger coffee flavor, use a coffee liqueur in place of some of the espresso.
- Substitute almond extract for vanilla for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Pistachio Tiramisu, creamy dessert, Italian dessert