Easy No-Bake Pistachio Tiramisu

Pistachio Tiramisu Steps

Step 1: Make Pistachio Paste [00:56]

• Pulse 1 1/2 cups salted roasted pistachios in a food processor until finely ground.
• Reserve 1/2 cup of the ground pistachios for later use.
• Add 1/4 cup heavy cream to the remaining pistachios in the food processor and pulse until a thick paste forms.

Step 2: Make the Filling [01:31]

• Beat 2 8-oz packages of cream cheese in a large bowl until creamy and smooth.
• Add 2 teaspoons vanilla extract and the prepared pistachio paste, then mix well.
• Add 3 cups confectioners sugar and 1 cup chilled heavy cream to the mixture and continue to beat until incorporated.

Step 3: Whip the remaining cream [02:44]

• In a separate bowl, pour 2 cups of very well-chilled heavy cream.
• Whisk on low speed initially, increasing as it thickens, until stiff peaks form.
• Gently fold the whipped cream into the pistachio mixture in two additions.

Step 4: Prepare the Soaking Liquid [03:38]

• Combine 2 cups of brewed strong espresso and 1 shot of Irish cream (optional) in a small casserole dish.

Step 5: Assemble the Tiramisu [04:37]

• Quickly dip the ladyfinger cookies into the espresso mixture and arrange them at the bottom of a trifle bowl.
• Spread a generous layer of the pistachio filling over the cookies.
• Sprinkle a portion of the reserved ground pistachios over the filling.
• Repeat these layers until all ingredients are used, finishing with a final layer of filling on top.
• Garnish with the remaining ground pistachios.