Pistachio Tiramisu No-Bake Dessert (Print-Friendly Format)
Lush pistachio, mascarpone, and espresso create an indulgent, creamy Italian treat that impresses at any gathering.
# Ingredients You’ll Need:
→ Cream Mixture
01 -
240 ml strong coffee, cooled (espresso or coffee liqueur optional)
02 -
240 ml double cream
03 -
120 g icing sugar
04 -
500 g mascarpone cheese
05 -
120 ml pistachio cream
→ Assembly
06 -
2 packs savoiardi sponge fingers
07 -
60 g pistachios, chopped
→ Decoration
08 -
30 ml pistachio paste
# How to Make It:
01 -
In a mixing bowl, whisk double cream and icing sugar together until soft peaks form.
02 -
In a separate bowl, beat mascarpone with pistachio cream until smooth. Gently fold this mixture into the whipped cream until well combined.
03 -
Quickly dip savoiardi sponge fingers into the cooled strong coffee for a few seconds, ensuring they are moistened but not soggy. Lay them in a neat single layer at the bottom of the serving dish.
04 -
Spread a generous portion of the pistachio cream mixture evenly over the coffee-soaked sponge fingers.
05 -
Add a second layer of coffee-soaked sponge fingers, followed by more pistachio cream mixture.
06 -
Smooth a final layer of pistachio cream mixture on top and drizzle with pistachio paste to create a decorative pattern. Sprinkle with chopped pistachios.
07 -
Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow the dessert to set.
08 -
Slice and serve chilled. For added presentation, drizzle with extra pistachio paste before serving if desired.
# Extra Tips:
01 -
Soaking the savoiardi briefly ensures they retain structure for clean slices.
02 -
For a bolder flavor, substitute coffee with espresso or infuse with coffee liqueur.
03 -
For optimal texture, allow tiramisu to chill overnight before serving.