recipe

Pistachio Tiramisu: an easy, no-bake dessert recipe

Total time: 20 MIN + Chilling time
Difficulty: Low
Serves: 6 people
By Cookist
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The pistachio tiramisu is an easy, no-bake dessert recipe, a creative variation of the classic Italian tiramisu. In this version we soaked ladyfingers in milk and alternated them with a smooth cream made of mascarpone and pistachio cream. Finally, we decorated the tiramisu with crushed pistachios and served in single-portion cups.

For its particular sweet and sour taste, pistachio is widely used in the kitchen both in sweet and salty recipe. In fact, it pairs perfectly with mascarpone cheese. If you want to make a good impression at a dinner you just have to try this recipe!

Tips for making Easy Pistachio Tiramisu

If you want to make a pistachio tiramisu similar to the original recipe, soak ladyfingers in coffee instead of milk.

For making a pistachio tiramisu without eggs, use powder sugar instead of granulated, then add half of the mascarpone cheese and the same amount of heavy cream.

If your pistachio cream is thick, you can make it creamier by mixing in 3 or 4 tablespoons of milk.

We served pistachio tiramisu in single cups, but you can also use a traditional rectangular mold.

You can garnish pistachio tiramisu with cocoa powder too.

If you do not have electric whisks at home, do not worry: you can use hand whisks, it will take a little more effort but your cream will be equally good and creamy.

How to store Pistachio Tiramisu

You can store pistachio tiramisu in the refrigerator for 2 days, tightly covered with plastic wrap.

Ingredients
unsalted pistachios, shelled and crushed
40 g
Egg
1
Granulated sugar
80 g
Mascarpone cheese
500 g
Ladyfingers biscuits
200 g
Milk
200 ml
Pistachio cream
400 g

How to make Pistachio Tiramisu

In a large bowl, place mascarpone cheese and pistachio cream.

Add in the sugar.

Add the the egg, then mix until well combined and thick enough.

Pour the milk in a small bowl, then quickly roll in the ladyfingers to prevent them from falling apart. To assemble the pistachio tiramisu, arrange a first layer of ladyfingers on the bottom of glass cups.

Spread the pistachio cream over.

Add another layer of milk-soaked ladyfingers.

Add again the pistachio cream. Place in the refrigerator for at least 2-3 hours.

Before serving, garnish with crushed pistachios.

Serve and enjoy!

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