No-Bake Pistachio Tiramisu Recipe
A creamy, nutty twist on the classic Italian dessert! This No-Bake Pistachio Tiramisu is layered with pistachio mascarpone cream, coffee-soaked ladyfingers, and topped with toasted pistachios. Easy to make, no oven needed—perfect for any occasion!
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar divided
- 2 cups 454 grams mascarpone cheese
- 1/3 cup 90 grams pistachio butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup 120 ml strong brewed coffee or espresso, cooled
- 1 to 2 tablespoons amaretto optional
- 24 200 grams ladyfinger cookies
- 1/3 cup 40 grams chopped toasted pistachios
Instructions
- Prepare Pistachio Butter: Use store-bought or homemade pistachio butter.
- Beat Egg Whites: In a bowl, beat egg whites with 1/4 cup sugar until stiff peaks form.
- Whip Egg Yolks: In another bowl, whip egg yolks with remaining 1/4 cup sugar until pale and fluffy.
- Mix Cream: Add mascarpone, pistachio butter, vanilla, and almond extracts to yolk mixture. Beat until smooth.
- Fold: Gently fold egg whites into mascarpone mixture to keep it light and airy.
- Dip Ladyfingers: Quickly dip ladyfingers in cooled coffee (with amaretto if using).
- Layer: Arrange half of the ladyfingers in a 9x9-inch pan. Spread half of the cream mixture on top. Repeat layers.
- Chill: Cover and refrigerate for at least 6 hours or overnight.
- Serve: Before serving, sprinkle with chopped toasted pistachios. Slice and enjoy!
Notes
- Pistachio Butter Tip: Use pure pistachio butter, not sweetened pistachio cream, for a richer flavor.
- Egg Alternative: If avoiding raw eggs, substitute with whipped cream.
- Make Ahead: Best when chilled overnight—perfect for prepping ahead.
- Storage: Keeps in the fridge for 2-3 days.
- Flavor Boost: Toast pistachios at 350°F for 8-10 minutes before chopping.