💚🍰 Pistachio Cream Tiramisu
A dreamy twist on the classic tiramisu—light, creamy mascarpone filling blended with rich pistachio cream, layered with soft ladyfingers and finished with a nutty crunch 😍
Elegant, no-bake, and absolutely irresistible.
🛒 Ingredients
🍪 Base
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1 package savoiardi (ladyfingers) biscuits
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1 cup milk or light coffee (optional, for dipping)
💚 Pistachio Cream Filling
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250 g mascarpone cheese (cold)
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200 ml cold liquid cream (heavy cream)
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½ cup powdered sugar (adjust to taste)
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1 tsp vanilla extract
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4–5 tbsp pistachio cream (smooth pistachio spread)
🌰 Topping
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Ground pistachios or chopped pistachio pieces
👩🍳 Step-by-Step Instructions
1️⃣ Whip the Cream
In a chilled bowl, whip the cold liquid cream until soft, fluffy peaks form.
Set aside in the fridge.
2️⃣ Make the Pistachio Mascarpone
In another bowl, mix mascarpone, powdered sugar, vanilla, and pistachio cream until smooth and creamy.
💡 Don’t overmix—keep it light and airy.
3️⃣ Fold Everything Together
Gently fold the whipped cream into the pistachio mascarpone mixture using a spatula.
Fold slowly to keep the cream fluffy.
4️⃣ Dip the Ladyfingers
Quickly dip each savoiardi into milk or light coffee.
⚠️ Don’t soak—just a quick dip so they stay structured.
5️⃣ Assemble the Tiramisu
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Arrange a layer of dipped ladyfingers in a dish
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Spread half of the pistachio cream evenly on top
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Add another layer of dipped ladyfingers
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Finish with the remaining pistachio cream
Smooth the top nicely.
6️⃣ Chill & Set
Cover and refrigerate for at least 4 hours, preferably overnight.
This allows the flavors to meld and the texture to set perfectly.