Description
Indulge in the creamy, nutty delight of this Pistachio Tiramisu, a no-bake Italian-inspired dessert layered with espresso-soaked ladyfingers, rich mascarpone cream, and crunchy pistachios. Perfect for an elegant yet effortless treat that requires minimal preparation and no baking.
Ingredients
Scale
For the Cream Mixture
- 4 large Egg Yolks
- 1/2 cup Granulated Sugar
- 16 ounces Mascarpone Cheese
- 1 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
For the Assembly
- 1 cup Brewed Espresso or Strong Coffee, cooled
- 24 pieces Savoiardi Ladyfingers
- 1/2 cup Chopped Pistachios
- 2 tablespoons Cocoa Powder (for dusting)
Instructions
- Brew Espresso or Coffee: Brew a strong cup of espresso or coffee and allow it to cool for about 15 minutes. Pour the cooled coffee into a shallow dish for easy dipping of ladyfingers.
- Whip the Cream: Using an electric mixer on medium speed, whip the heavy cream until soft peaks form. Set aside carefully to maintain the fluffy texture.
- Prepare Egg Yolk Mixture: In a separate bowl, whisk together the egg yolks and granulated sugar vigorously for about 5 minutes until the mixture becomes pale and creamy, which adds richness and helps stabilize the texture.
- Combine Mascarpone and Cream: Gently fold the mascarpone cheese into the egg yolk mixture, then gradually fold in the whipped cream to create a smooth, creamy filling. Add vanilla extract to enhance the flavor.
- Dip Ladyfingers: Quickly dip each ladyfinger into the cooled coffee for about one second to soak without becoming soggy. Lay them neatly in a single layer in your serving dish to form the base.
- Layer and Add Pistachios: Spread a layer of the mascarpone cream mixture over the dipped ladyfingers and sprinkle chopped pistachios for a nutty crunch.
- Repeat Layers: Create additional layers by repeating the dipping and layering process until all ladyfingers and cream are used, finishing with a thick top layer of mascarpone cream.
- Dust with Cocoa and Pistachios: Evenly dust the top layer with cocoa powder and garnish with extra chopped pistachios for added texture and visual appeal.
- Chill and Set: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld and the dessert to firm up for the best indulgent experience.
Notes
- This recipe uses raw egg yolks; ensure you use the freshest eggs or pasteurized eggs for safety.
- Do not soak ladyfingers too long in coffee to avoid sogginess; a quick dip is sufficient.
- For a stronger coffee flavor, use espresso instead of regular brewed coffee.
- Can be prepared a day in advance to enhance the flavors even more.
- Store leftover tiramisu covered in the refrigerator and consume within 2 days for best freshness.
