A creamy, nutty twist on the classic Italian dessert—rich layers of mascarpone, coffee-soaked biscuits, and luscious pistachio flavor.
🛒 Ingredients (Serves 6–8)
Cream Layer
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ⅓ cup powdered sugar
- ½ cup pistachio cream or pistachio paste
- 1 teaspoon vanilla extract
Base
- 1½ cups strong brewed coffee (cooled)
- 1 tablespoon sugar (optional)
- 20–24 ladyfinger biscuits (savoiardi)
Topping
- ¼ cup crushed pistachios
- Cocoa powder or extra pistachio paste (optional)
👩🍳 Instructions
- Prepare coffee
Brew strong coffee, let it cool, and sweeten lightly if desired. - Make pistachio cream mixture
- Whip heavy cream until soft peaks form
- In another bowl, mix mascarpone, powdered sugar, pistachio cream, and vanilla
- Gently fold whipped cream into mascarpone mixture until smooth
- Layer dessert
- Dip ladyfingers quickly into coffee (don’t soak too long)
- Arrange a layer in a dish
- Spread half of the pistachio cream
- Repeat layers
- Chill
Refrigerate for at least 4–6 hours (overnight is best) - Finish & serve
- Sprinkle crushed pistachios on top
- Dust lightly with cocoa or drizzle pistachio cream
🍽️ Serving Ideas
- Serve chilled for best texture
- Pair with espresso or tea
- Garnish with white chocolate shavings for extra indulgence
🧮 WW Points Estimate
- ~7–10 points per serving (rich dessert—mainly from mascarpone & cream)
🔄 Lighter Version Tips
- Use light mascarpone or cream cheese blend
- Replace heavy cream with whipped Greek yogurt (partially)
- Reduce sugar slightly
❓ FAQs
Can I make it without coffee?
Yes 👍
- Use milk with a little cocoa or pistachio milk instead
Can I make it egg-free?
This version is already egg-free ✔️
How long does it last?
- 2–3 days refrigerated
Can I freeze tiramisu?
- Yes, but texture becomes firmer (like an ice cream cake)
💡 Tips
- Don’t over-soak ladyfingers—they get mushy quickly
- Use high-quality pistachio paste for best flavor
- Let it chill overnight for perfect layers and taste