Description

This Eggless Pistachio Tiramisu is a creamy, nutty, no-bake version of the classic Italian dessert. Layers of coffee-soaked ladyfingers and pistachio mascarpone cream make it a delicious vegetarian treat.

Ingredients

1 cup unsalted shelled pistachios
1 cup heavy whipping cream
8 oz mascarpone cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup strong brewed coffee, cooled
2 tbsp coffee liqueur (optional)
24 ladyfinger biscuits
2 tbsp chopped pistachios for garnish
2 tbsp cocoa powder for dusting

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Instructions

Finely grind pistachios in a food processor.
In a chilled bowl, whip the heavy cream until soft peaks form.
In another bowl, beat mascarpone, powdered sugar, vanilla, and ground pistachios until smooth.
Gently fold the whipped cream into the pistachio mascarpone mixture until combined.
Combine cooled coffee and coffee liqueur in a shallow dish.
Quickly dip each ladyfinger into the coffee and arrange half in a serving dish.
Spread half of the pistachio mascarpone cream over the ladyfingers.
Repeat with the remaining ladyfingers and cream mixture.
Cover and refrigerate for at least 4 hours or overnight.
Dust with cocoa powder and sprinkle chopped pistachios before serving.

Notes

Use cooled coffee to prevent soggy ladyfingers.
Dip ladyfingers quickly to keep their structure.
Make a day ahead for best flavor and texture.