Description
A no-bake pistachio tiramisu recipe with layers of espresso-soaked ladyfingers, pistachio mascarpone cream, and toasted pistachios. Creamy, nutty, and elegant.
Ingredients
250ml espresso coffee, cold
3 egg whites (around 110g)
1 pinch salt
5 egg yolks (around 90g)
150g caster sugar
200g Pisti pistachio paste
1 teaspoon vanilla bean paste
500g mascarpone, room temperature
2 tablespoons Amaretto (optional)
550ml thickened or pure cream
30 savoiardi (ladyfingers)
200g Pisti pistachio paste (for topping)
120g pistachios, toasted and chopped
Instructions
1. Whisk the egg whites with a pinch of salt until stiff peaks form. Set aside.
2. Whip the cream until soft peaks form. Refrigerate.
3. In the same mixing bowl, whisk the egg yolks, sugar, and vanilla until pale and fluffy.
4. Add 200g pistachio paste and mix until smooth.
5. Whisk in the mascarpone and optional Amaretto until creamy.
6. Fold in the whipped cream and egg whites gently with a spatula.
7. Spread a thin layer of pistachio cream in a 2.7L dish.
8. Dip ladyfingers briefly in cold espresso and layer over the cream.
9. Add another cream layer, then repeat with more ladyfingers and cream to make 3 layers.
10. Smooth the final cream layer and refrigerate overnight.
11. On serving day, microwave the remaining pistachio paste to loosen it.
12. Spread the paste over the top and sprinkle with chopped toasted pistachios.
13. Slice and serve chilled.
Notes
Use cold espresso to prevent soggy ladyfingers.
Let the tiramisu set overnight for best texture.
Omit alcohol or substitute with almond extract if preferred.
Use a glass or ceramic dish for best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian