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Pistachio No-Bake Tiramisu Recipe

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4.5 from 105 reviews

This Pistachio Tiramisu is an exquisite no-bake dessert that combines the rich creaminess of mascarpone and pistachio cream with the bold flavor of strong coffee-soaked savoiardi. It's an elegant twist on the classic Italian tiramisu, finished with a decorative drizzle of pistachio paste and topped with chopped pistachios for texture. Perfect for those who want a luxurious dessert with minimal effort and no oven required.

Ingredients

For the Cream Mixture

  • 1 cup Strong Coffee (espresso can be used for bolder taste or coffee liqueur for extra kick)
  • 1 cup Double Cream (heavy cream can substitute)
  • 1 cup Icing Sugar (caster sugar can be used but icing sugar is preferable)
  • 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 as a substitute)
  • 1/2 cup Chopped Pistachios (raw or roasted, according to preference)

For Decoration

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

Instructions

  1. Whip the Cream and Sugar: In a mixing bowl, whisk the double cream and icing sugar together until soft peaks form, creating a smooth and airy base for the tiramisu.
  2. Prepare Pistachio Mascarpone Mixture: In a separate bowl, beat the mascarpone with the pistachio cream until smooth and well combined. Gently fold this mascarpone mixture into the whipped cream to preserve the light texture.
  3. Dip Sponge Fingers in Coffee: Quickly dip each savoiardi sponge finger into the strong coffee for just a few seconds to soak without becoming soggy, then arrange them in a neat layer at the bottom of your serving dish.
  4. Layer the Cream Mixture: Spread a generous portion of the pistachio cream mixture evenly over the coffee-soaked sponge fingers.
  5. Repeat Layers: Add another layer of coffee-dipped sponge fingers followed by another layer of the pistachio cream mixture, ensuring even distribution.
  6. Finish with Cream: Add a final layer of the pistachio cream mixture on top, smoothing the surface with a spatula for an elegant finish.
  7. Decorate: Use pistachio paste to create a decorative drizzle or pattern across the surface of the tiramisu.
  8. Chill: Cover the assembled tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set properly before serving.

Notes

  • Use espresso instead of regular strong coffee for a more intense coffee flavor.
  • Do not over-soak savoiardi as they may become too soggy and lose their texture.
  • Commercial pistachio cream enhances flavor and authenticity but can be substituted with homemade if available.
  • This dessert is best served chilled and can be prepared a day in advance.
  • For a nut-free version, omit pistachio components and use traditional mascarpone tiramisu ingredients.

Find it online: https://ameliameals.com/pistachio-no-bake-tiramisu-recipe/