How do you make a pistachio tiramisu recipe?

To make a pistachio tiramisu dessert recipe, start by whisking mascarpone cheese with sugar, vanilla, salt, and pistachio cream. Fold in soft-peak whipped cream to create a fluffy filling. Dip ladyfingers briefly in strong espresso, then layer them in a pan with the mascarpone mixture. Repeat the layers, cover, and chill for at least 6 hours. Dust with cocoa powder before serving for a classic tiramisu finish.

Can you make pistachio tiramisu without eggs?

Yes, this pistachio tiramisu dessert recipe is egg-free. Instead of traditional zabaglione made with egg yolks, it uses whipped cream for lightness and structure. This version is safer for warm weather and ideal for those avoiding raw eggs.

What kind of pistachio paste should I use in tiramisu?

Use a high-quality pistachio cream or paste with a high nut content and minimal added sugar. Look for options from Italian brands like Pariani or Agrimontana. Avoid pistachio spreads with excessive sweeteners or artificial flavorings. The more natural the pistachio flavor, the better your tiramisu will taste.

How long should pistachio tiramisu chill before serving?

The pistachio tiramisu dessert recipe should chill for at least 6 hours, but overnight is best. This gives the layers time to set and lets the flavors blend together. The result is a creamy, firm texture that's easy to slice and full of flavor.

Pistachio Tiramisu Dessert Recipe 1CreamElegantrecipeslolyta

Description

A no-bake, egg-free pistachio tiramisu dessert recipe with mascarpone, whipped cream, pistachio cream, and coffee-soaked ladyfingers. Chilled to perfection and topped with cocoa powder.

Ingredients

Scale

12 oz mascarpone cheese, chilled (340g)

½ cup granulated sugar (100g)

½ cup pistachio cream (up to ⅔ cup if preferred)

½ tsp vanilla extract

Pinch of salt

2 cups heavy whipping cream, chilled (480g)

30–36 ladyfingers

1 ½ cups espresso or strong coffee, lukewarm

Cocoa powder for dusting

Instructions

1. Whisk mascarpone, sugar, salt, and vanilla for 1–2 minutes on low speed until creamy.

2. Add pistachio cream and whisk briefly until just combined.

3. Whip heavy cream to soft peaks in a separate bowl.

4. Fold whipped cream into mascarpone mix gently in 2 additions.

5. If grainy, fold in 2–4 tbsp liquid cream to smooth.

6. Dip ladyfingers 2 seconds each in espresso. Layer in 9×9 pan.

7. Spread half the pistachio cream over ladyfingers.

8. Repeat with another layer of soaked ladyfingers.

9. Add final cream layer, pipe if desired for finish.

10. Cover and chill for 6 hours or overnight.

11. Dust with cocoa powder before serving.

Notes

Use high-quality pistachio cream with real nuts for best flavor.

Chill overnight for easiest slicing.

Skip coffee for a kid-friendly version using warm milk.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 18g
Sodium: 90mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg

Keywords: pistachio tiramisu dessert recipe, pistachio tiramisu, no bake tiramisu