Pistachio Tiramisu: The Ultimate No-Bake Dessert Delight Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
