Pistachio Tiramisu: The Ultimate No-Bake Dessert Delight Recipe

Introduction

Pistachio Tiramisu is a delightful twist on the classic Italian dessert, offering a rich and creamy no-bake treat bursting with nutty flavor. This elegant dessert combines coffee-soaked sponge fingers with luscious pistachio cream, making it perfect for impressing guests or indulging at home.

Ingredients

• 1 cup Strong Coffee (espresso or coffee liqueur can be used)
• 1 cup Double Cream (heavy cream can be substituted)
• 1 cup Icing Sugar (caster sugar works but icing sugar is preferable)
• 500 grams Mascarpone (avoid cream cheese)
• 1/2 cup Pistachio Cream (commercial varieties like Pisti recommended)
• 2 packs Savoiardi Sponge Fingers (boudoir biscuits as substitute)
• 1/2 cup Chopped Pistachios (raw or roasted based on preference)
• 1/4 cup Pistachio Paste (for decoration)

Instructions

1. Step 1: In a mixing bowl, whisk the double cream and icing sugar together until soft peaks form.
2. Step 2: In a separate bowl, beat the mascarpone with pistachio cream until smooth. Gently fold this mixture into the whipped cream until well combined.
3. Step 3: Quickly dip the savoiardi sponge fingers into the strong coffee for a few seconds, then lay them in a neat layer at the bottom of your serving dish.
4. Step 4: Spread a layer of the pistachio cream mixture over the coffee-soaked sponge fingers.
5. Step 5: Repeat the process by adding another layer of coffee-dipped savoiardi followed by more pistachio cream.
6. Step 6: Finish with a final layer of the cream mixture on top.
7. Step 7: Use pistachio paste to create a decorative design on the surface.
8. Step 8: Cover the tiramisu and chill in the fridge for at least 6 hours, preferably overnight, to allow flavors to meld.

Tips & Variations

• For a bolder coffee flavor, use espresso or coffee liqueur instead of regular strong coffee.
• Substitute heavy cream if double cream is unavailable; both work equally well when whipped.
• Boudoir biscuits can replace savoiardi sponge fingers if needed.
• Drizzle extra pistachio paste on top just before serving for an added decorative touch and richer flavor.

Storage

Store pistachio tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. When reheating, it is best enjoyed cold or at room temperature rather than heated to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pistachio tiramisu ahead of time?

Yes, in fact, making it a day before serving allows the flavors to develop beautifully, and the dessert will set perfectly in the fridge.

What can I use instead of pistachio cream?

If pistachio cream isn’t available, you can try finely ground pistachios mixed with a little mascarpone to mimic the flavor, but commercial pistachio cream offers the smoothest texture and best taste.

Pistachio Tiramisu: The Ultimate No-Bake Dessert Delight Recipe

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This Pistachio Tiramisu is an elegant, no-bake dessert that combines the classic Italian tiramisu with a rich pistachio twist. Featuring layers of coffee-soaked sponge fingers, creamy mascarpone and pistachio filling, and topped with a decorative pistachio paste drizzle, it is perfect for impressing guests. Easy to assemble and best served chilled, this delightful dessert balances nutty flavors with the smooth texture of whipped cream and mascarpone.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

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For the Cream Mixture

• 1 cup Strong Coffee (espresso or coffee liqueur can be used)
• 1 cup Double Cream (heavy cream can be substituted)
• 1 cup Icing Sugar (caster sugar can be used but icing sugar preferred)
• 500 grams Mascarpone (avoid cream cheese)
• 1/2 cup Pistachio Cream (commercial varieties like Pisti recommended)

For the Assembly

• 2 packs Savoiardi Sponge Fingers (boudoir biscuits can be used as substitute)
• 1/2 cup Chopped Pistachios (raw or roasted as preferred)

For Decoration

• 1/4 cup Pistachio Paste (for decorative drizzle)

Instructions

1. Whip the Cream: In a mixing bowl, whisk the double cream and icing sugar together until soft peaks form, ensuring a light and fluffy texture for the cream base.
2. Prepare Mascarpone Mixture: In a separate bowl, beat the mascarpone with the pistachio cream until smooth, then gently fold this mixture into the whipped cream until fully combined to create the rich pistachio cream filling.
3. Soak Sponge Fingers: Quickly dip each savoiardi sponge finger into the strong coffee for a few seconds, just enough to absorb the coffee without becoming soggy, then lay a neat layer at the bottom of the serving dish.
4. Layer Cream and Sponge: Spread a portion of the pistachio cream mixture evenly over the coffee-soaked sponge fingers. Repeat layering with another set of coffee-soaked fingers followed by more pistachio cream.
5. Top and Decorate: Finish with a final layer of the cream mixture on top. Use pistachio paste to create an attractive decorative drizzle or design on the surface.
6. Chill: Cover the assembled tiramisu and chill in the refrigerator for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set perfectly before serving.

Notes

• Optional: Drizzle with extra pistachio paste right before serving for added flavor and visual appeal.
• For a bolder coffee flavor, use espresso instead of strong brewed coffee.
• Ensure not to over-soak the sponge fingers to prevent sogginess.
• Chill time is essential for best texture and flavor development.

Keywords: pistachio tiramisu, no-bake dessert, Italian dessert, pistachio cream, mascarpone, coffee dessert