Creamy Pistachio Tiramisu
This Pistachio Cream Tiramisu is a rich, no-bake dessert that layers coffee-soaked ladyfingers with a light, nutty pistachio filling. It brings a fresh twist to the classic Italian favorite, balancing sweetness, creaminess, and deep espresso flavor in every bite. Perfect for making ahead, it’s an elegant yet effortless dessert for gatherings, holidays, or anytime you want something truly special.
Equipment
- 9 x 13-inch baking dish
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Shallow bowl
- Fine mesh sieve
Ingredients
- 3 cups cold brew coffee
- 2 tablespoons instant coffee granules
- 1 tablespoon sugar
- 16 ounces cream cheese softened
- 2 1/2 cups heavy cream
- 2 cups powdered sugar
- 1/2 cup Italian pistachio cream
- 1/2 cup roasted salted pistachios chopped
- Pinch of salt
- 2 tablespoons vanilla extract
- 1 1/2 7-ounce packages ladyfinger (savoiardi) cookies
- 1/4 cup unsweetened cocoa powder divided
Instructions
- In a bowl, whisk together the cold brew coffee, instant coffee granules, and sugar until dissolved. Set aside.
- Beat the softened cream cheese until smooth using a stand mixer or hand mixer.
- Slowly add the heavy cream and mix until fully combined, scraping the bowl as needed.
- Add the powdered sugar, pistachio cream, chopped pistachios, vanilla extract, and salt. Beat until thick and fluffy.
- Dip each ladyfinger into the coffee soak for about 2 seconds and arrange in a single layer in the bottom of a 9 x 13-inch dish.
- Spread half of the pistachio filling over the cookies and dust with half of the cocoa powder.
- Repeat with another layer of dipped ladyfingers, remaining pistachio filling, and remaining cocoa powder.
- Cover and refrigerate for at least 6 hours or overnight before serving.