Pistachio Tiramisu
Creamy, no-bake tiramisu with espresso-soaked ladyfingers and pistachio mascarpone cream, topped with chopped pistachios.
Ingredients
Sponge cake for the layers:
- 400 g Ladyfingers about 40-48 pieces
Espresso for soaking:
- 1 1/2 cups strong espresso 360 ml, cooled to room temperature
- 2 tablespoons granulated sugar 25 g
- 1/4 teaspoon almond extract optional
Pistachio mascarpone for the cream:
- 450 g mascarpone cheese cold
- 1 1/2 cups heavy whipping cream 360 ml, cold
- 1/2 cup pistachio paste 130 g
- 2/3 cup powdered sugar 80 g
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
For the topping and decoration:
- 3/4 cup unsalted pistachios 90 g, finely ground
- 2 tablespoons unsweetened cocoa powder 10 g
- 30 g dark chocolate shavings optional
Instructions
Prepare for chilling
- Put the mixing bowl and whisks in the refrigerator for about 10 minutes. The cold equipment helps the cream to be whipped more easily.
Prepare the espresso for dipping
- Brew the 1 and 1/2 cups (360 ml) of strong espresso, then let it cool to room temperature.
- Add the sugar and the optional almond extract, then stir until the sugar dissolves. Pour it into a bowl.
Whip the cream and prepare the filling
- In a chilled bowl, whip the heavy cream to medium-stiff peaks (about 2 to 3 minutes).
- In another bowl, mix together the mascarpone, the pistachio paste, the powdered sugar, the vanilla, and the salt until you get a smooth texture (45 to 60 seconds).
- Gently fold the whipped cream into the pistachio mascarpone cream in two portions, so that you get a light and silky texture.
Layering
- Dip the ladyfingers one by one into the cooled espresso mixture, for just 1 to 2 seconds. Do not let them get too soggy.
- Place them tightly along the bottom of a 23x33 cm baking pan.
- Spread half of the pistachio mascarpone cream on top.
- Sprinkle half of the cream with cocoa powder and finely ground pistachio.
- Repeat with the second layer: espresso-dipped ladyfingers, remaining cream, cocoa powder, and pistachio.
Chilling
- Cover it tightly and chill for at least 6 hours, but leaving it overnight will give the best texture for slicing.
Serving
- Before serving, sprinkle the remaining cocoa powder and chopped pistachio on top, and if you like, chocolate shavings as well.
Notes
Pro tips: the mascarpone and heavy whipping cream should be well chilled before mixing into the cream, and do not overwhip it, as it can become lumpy. After chilling, slice with a sharp knife dipped in warm water for a clean cut.
Storage: covered airtight, it stays fresh in the fridge for 3 to 4 days. It can also be frozen, but thaw it slowly in the fridge before serving so the cream does not separate.
