No-Bake Pistachio Tiramisu
Creamy mascarpone layers with espresso-soaked ladyfingers and crushed pistachios—zero oven time, pure Italian indulgence. Ready in 15 minutes, best after 2 hours chill.
- Total time
- 15 min
- Servings
- 4
- Calories
- 520
- Protein
- 12g
Ingredients
- 1 lb mascarpone cheese, room temperature
- ½ cup powdered sugar
- ¾ cup strong espresso, cooled
- 24 pieces ladyfinger biscuits (savoiardi)
- ¾ cup unsalted roasted pistachios
- 2 tbsp cocoa powder, unsweetened
Instructions
- 1
Whisk mascarpone and powdered sugar together in a bowl until smooth and fluffy, about 2 minutes.
- 2
Pour cooled espresso into a shallow dish. Quickly dip each ladyfinger (1 second per side) and layer into a 9×13-inch dish.
- 3
Spread half the mascarpone mixture over the ladyfinger layer in an even coat.
- 4
Pulse pistachios in a food processor until coarsely chopped; sprinkle half over the mascarpone layer.
- 5
Layer the remaining dipped ladyfingers, then top with the rest of the mascarpone mixture.
- 6
Dust with cocoa powder and remaining pistachios. Chill at least 2 hours before serving.
Tools you’ll need
- large mixing bowl
- whisk
- shallow dish for espresso dip
- 9×13-inch baking dish
- food processor
- microplane or sifter (for cocoa)
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