Pistachio Cream Tiramisu (No-Bake, No Eggs) Recipe
Indulge in this luscious Pistachio Cream Tiramisu (No-Bake, No Eggs) Recipe, a creamy and dreamy dessert that combines rich mascarpone, nutty pistachio, and coffee-soaked ladyfingers. Perfect for any occasion, this no-bake treat is ready in just 30 minutes.
Servings: 6 servings
Calories: 420kcal
Ingredients
- 1 cup heavy whipping cream, cold
- 8 oz mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1/4 cup pistachio paste
- 1 tsp vanilla extract
- 1 cup strong brewed coffee or espresso, cooled
- 1 tbsp granulated sugar
- 24 ladyfingers (savoiardi)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp crushed pistachios, for garnish
Instructions
- Prep the Coffee Mixture: In a shallow bowl, mix the cooled brewed coffee with granulated sugar until dissolved. Set aside.
- Whip the Cream: In a large bowl, whip the cold heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, then whip until stiff peaks form. Be careful not to overmix.
- Mix the Pistachio Cream: In another bowl, mix the mascarpone cheese and pistachio paste until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined and creamy.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the coffee mixture, ensuring both sides are lightly coated but not soggy. Arrange a layer of coffee-dipped ladyfingers at the bottom of an 8x8-inch dish or individual serving glasses.
- Add the Cream Layer: Spread half of the pistachio cream mixture over the ladyfingers. Dust with 1 tablespoon of cocoa powder. Repeat with another layer of coffee-dipped ladyfingers and the remaining pistachio cream.
- Chill and Garnish: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight. Before serving, dust the top with the remaining cocoa powder and sprinkle with crushed pistachios.
Notes
Pro Tips: Chill the tiramisu for at least 4 hours to allow the flavors to meld together beautifully. Use high-quality pistachio paste for the best flavor. Dust with extra cocoa powder or crushed pistachios before serving for an elegant finish. For a stronger coffee flavor, use espresso instead of regular coffee.Storage: Store in an airtight container in the refrigerator for up to 3 days. This dessert tastes even better the next day as the flavors deepen.Variations: Swap the pistachio paste for almond or hazelnut paste for a different nutty twist. Add a layer of chocolate ganache between the ladyfingers and cream for extra richness. For a boozy version, add 1-2 tablespoons of amaretto or coffee liqueur to the coffee mixture.