Description

Tasty & Easy Pistachio Tiramisu | No-Bake Dessert

This Tasty & Easy Pistachio Tiramisu | No-Bake Dessert is the perfect modern twist on my classic favorite recipes! Firstly, it’s made with espresso-soaked ladyfingers, rich mascarpone, and a smooth pistachio cream filling. This recipe adds a fun and flavorful twist to the traditional tiramisu. Its nutty pistachio taste, combined with rich creaminess, creates a magical combination, especially with the bold espresso complementing it perfectly. Altogether, this no-bake dessert is super easy to make, incredibly delicious, and packed with unique flavors!

Ingredients

Units Scale

FOR THE SOAKED COFFEE LADYFINGERS

3 Teaspoons Espresso Powder - (Instant coffee or strong brewed coffee)
1 Tablespoon Grandulated Sugar
1 1/2 cups Water
1 1/2 tablespoons Rum
2 packages - 17 ounces of Lady Fingers - (You could find them in the cookie aisle)

FOR THE MOSCARPONE CREAM

6 Eggs Yolks (eggs separated)
1/2 cup + 1 1/2 tablespoons Grandulated Sugar
24 oz Mascarpone
1 cup Heavy Whipping Cream
1/2 Tablespoon Vanilla extract

FOR THE PISTACHIO CREAM

2 cups Raw Unsalted Pistachios (unshelled)
1/2 cup Condensed Milk
1/4 cup + 1 1/2 tablespoons Powdered Sugar
1 cup Granulated Sugar
1/4 cup Heavy Whipping Cream
1/4 cup Vegetable Oil

TOPPINGS

1/2 cup Crushed Unsalted Pistachios
4 Tablespoons Unsweetened Coco Powder

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Instructions

Prepare the Coffee – Brew a strong coffee or espresso. I boiled water and added espresso powder, then poured it into a cup to cool. Stir in some sugar and a splash of rum (optional). Set aside to cool completely.
Prepare the Egg Custard – Separate the egg yolks from the whites. Place the yolks into a heatproof bowl over a double boiler on medium heat. Add sugar and whisk constantly with a hand mixer until the mixture becomes light, pale, and fluffy—about 8–10 minutes. This creates a rich, creamy custard base.
Soften the Mascarpone – In a separate bowl, gently soften the mascarpone cheese using a hand mixer or stand mixer on low speed. This makes it easier to fold into your cream mixture.
Make the Cream Layer – In a large mixing bowl, whip the heavy cream until light and frothy. Gradually add the egg yolk custard and softened mascarpone, whisking until smooth and creamy. Cover with plastic wrap and chill while preparing the next components.
Prepare the Pistachio Cream – In a food processor, grind roasted pistachios until finely textured. Add sweetened condensed milk and blend on low speed until combined. Then add powdered sugar, granulated sugar, and a bit of oil, blending until you achieve a light, silky-smooth paste.
Assemble the First Layer – Using a 13” x 9” x 2” baking dish, quickly dip the ladyfingers in the cooled espresso, coating both sides. Arrange them side by side in a single layer to cover the bottom of the dish completely. Spread a layer of the mascarpone cream over the ladyfingers, then gently pour the pistachio cream evenly on top. Use a rubber spatula to spread carefully—avoid dumping it in the center to prevent the layers from separating.
Assemble the Second Layer – Repeat with a second layer of espresso-soaked ladyfingers. Top this with the remaining mascarpone mixture, spreading evenly with a rubber spatula. Use a plastic cake scraper or offset spatula to smooth the top and create a clean, flat finish. Wipe your spatula between strokes for the neatest result.
Decorate and Chill – Sprinkle crushed pistachios over the top. Cut 6 strips of parchment paper about 10” x 1” each and lay them across the tiramisu 1” apart to create a pattern. Sift cocoa powder evenly over the top. Carefully lift the parchment strips, then clean the edges with a damp paper towel or cloth for a sharp finish. Refrigerate overnight to allow the flavors to meld before serving. Enjoy!

Notes

MATERIALS NEEDED FOR BAKING AND DESIGN

13in x 9in x 2in – Baking Dish (Rectangular glass, ceramic, or metal pan can be used)Parchment Paper Strips (Cut 10×10 parchment paper into 1″ strips)

*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.

Prep Time: 30 Minutes
Category: Dessert
Cuisine: Italian, Mediterranean