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No-Bake Pistachio Tiramisu – Creamy, Nutty & Elegant Recipe

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4.2 from 2 reviews

This No-Bake Pistachio Tiramisu is a creamy, nutty, and elegant dessert that combines luscious mascarpone and whipped cream with a rich pistachio paste. Layered with syrup-soaked ladyfingers and finished with a sprinkle of chopped pistachios, it’s a delightful twist on the classic Italian tiramisu without the coffee flavor, perfect for special occasions or a sophisticated treat.

Ingredients

For the Pistachio Cream

  • 1 ½ cups shelled, unsalted pistachios
  • 3/4 cup powdered sugar, divided
  • 2 cups (16 oz) cold mascarpone cheese
  • 1 ¼ cups cold heavy cream
  • 1 teaspoon vanilla extract

For Assembly

  • 1 cup hot water
  • 1/4 cup granulated sugar
  • 2 tablespoons pistachio liqueur (optional)
  • 24–30 Savoiardi (ladyfinger) biscuits
  • 1/4 cup finely chopped pistachios, for garnish

Instructions

  1. Create the Pistachio Paste: In a food processor, combine the shelled pistachios and 1/4 cup of the powdered sugar. Process for 5-10 minutes, scraping down the sides occasionally, until a smooth, oily paste forms. This requires patience to achieve the perfect texture.
  2. Prepare the Soaking Syrup: In a shallow bowl, stir together the hot water and granulated sugar until the sugar dissolves completely. Stir in the pistachio liqueur if using. Allow the syrup to cool slightly before use to avoid soggy ladyfingers.
  3. Whip the Cream: In a large chilled bowl, use an electric mixer to whip the cold heavy cream, remaining 1/2 cup of powdered sugar, and vanilla extract until stiff peaks form, providing a light yet stable texture for the cream layer.
  4. Make the Pistachio Mascarpone Cream: In a separate large bowl, whisk the cold mascarpone cheese until smooth. Add the prepared pistachio paste and whisk until fully incorporated and uniform in color, creating a rich and creamy base for the tiramisu.
  5. Fold in the Whipped Cream: Gently fold the whipped cream into the pistachio-mascarpone mixture in two additions until no white streaks remain. Be careful not to deflate the airiness of the whipped cream to maintain a light texture.
  6. Assemble the Tiramisu: Quickly dip each ladyfinger biscuit into the cooled pistachio syrup for 1-2 seconds on each side. Avoid oversoaking to prevent sogginess. Arrange a single layer of dipped ladyfingers in the bottom of a 9×9 inch or similarly sized rectangular serving dish.
  7. Add the Cream Layers: Spread half of the pistachio cream mixture evenly over the first layer of ladyfingers. Add a second layer of syrup-dipped ladyfingers, then top with the remaining pistachio cream, smoothing evenly.
  8. Chill to Set: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This resting period allows the flavors to meld and the dessert to set firmly for perfect slicing.
  9. Garnish and Serve: Just before serving, sprinkle the top generously with finely chopped pistachios for additional texture, flavor, and an elegant finishing touch.

Notes

  • Processing pistachios into a smooth paste can be time-consuming; be patient and scrape down the sides frequently.
  • If pistachio liqueur is unavailable or preferred to be avoided, omit it for a non-alcoholic version.
  • Do not soak ladyfingers for too long in the syrup to maintain texture and prevent mushiness.
  • For best results, prepare the tiramisu a day ahead to allow full flavor development and proper setting.
  • Ensure all dairy ingredients are cold before whipping for optimal texture.

Find it online: https://bitezly.com/no-bake-pistachio-tiramisu-creamy-nutty-and-elegant-recipe/