Pistachio Tiramisu

Pistachio Tiramisu is a delicious twist on classic tiramisu and is perfect for any pistachio lover! This simple recipe is made without raw eggs and is a great dessert for any occasion!

Course Dessert

Cuisine Italian

Keyword Pistachio Tiramisu, tiramisu

Prep Time 15

Chill Time 4

Total Time 4 15

Servings servings

Calories 427kcal

Author Angela Allison

Equipment

9 x 9 inch baking dish or casserole dish

Ingredients

1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla
8 ounces mascarpone cheese, softened
¾ cup Pistachio Cream
1 cup espresso or strong coffee (room temperature)
¼ cup Amaretto Liqueur
1 package ladyfinger cookies (24 count)
½ cup crushed pistachios (for topping)

Instructions

In a large bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Mix in the mascarpone and pistachio cream until just combined; set aside.
In a separate shallow bowl, combine the espresso and Amaretto. Quickly dip half of the ladyfingers in the mixture and arrange them in a single layer in the bottom of a 9x9 inch baking dish, cutting them to fit if needed.
Spoon half of the mascarpone mixture over the ladyfingers, spreading it evenly.
Repeat the layering process with another layer of dipped ladyfingers and finish with the remaining mascarpone mixture. Cover dish with plastic wrap and refrigerate for at least 4 hours or up to 48 hours.
Before serving, sprinkle the crushed pistachios over the top of the tiramisu. Cut into 9 square pieces and enjoy!

Notes

Use chilled heavy cream and room temperature mascarpone for best results.
Make homemade pistachio cream using my Pistachio Cream recipe. You can also buy pistachio cream in specialty grocery stores or online.
Be sure to not soak the ladyfingers too long in the coffee mixture or you risk them falling apart. Just a quick dip will do!
If you don't want to include alcohol in your tiramisu, feel free to use extra coffee instead.
Add the crushed pistachios on top right before serving so they stay crunchy.
Be sure to refrigerate your tiramisu for at least 4 hours before serving. Leftover tiramisu keeps up to five days in the refrigerator in an airtight container.

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