1. What is Pistachio Tiramisu?

It's a variation of classic tiramisu with pistachio-flavored cream and coffee-soaked ladyfingers.

2. Can I make it without alcohol?

Yes, just soak the ladyfingers in coffee or a non-alcoholic syrup instead of alcohol.

Yes, you can use hazelnuts, almonds, or walnuts, but the flavor will change.

Store it in the fridge, covered, for 2-3 days.

Yes, it’s great to make ahead! Let it sit for a few hours or overnight.

No, unless you use gluten-free ladyfingers or alternatives.

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Prepare the Cream:
In a large mixing bowl, whisk together mascarpone cheese, pistachio paste (or ground pistachios), powdered sugar, and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
Soak the Ladyfingers:
Pour the cooled brewed coffee into a shallow dish. If using, add the coffee liqueur. Dip each ladyfinger into the coffee mixture for about 2-3 seconds (do not soak them too long as they can become soggy).
Assemble the Tiramisu:
Layer the soaked ladyfingers in the bottom of a 9×9-inch dish or similar-sized serving pan. Spread half of the pistachio cream mixture on top of the ladyfingers. Repeat the layering with the remaining ladyfingers and cream mixture.
Chill:
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Garnish and Serve:
Before serving, dust the top with cocoa powder and garnish with crushed pistachios.

If you prefer a non-alcoholic version, simply omit the coffee liqueur and use only brewed coffee.
You can substitute the pistachio paste with finely ground pistachios if needed, but using paste creates a smoother texture.
For a gluten-free version, use gluten-free ladyfingers or an alternative such as sponge cake.