Pistachio Tiramisu In Cups
Pistachio Tiramisu in Cups is an easy, elegant no-bake dessert made with creamy pistachio mascarpone, coffee-soaked ladyfingers, and chopped pistachios. This egg-free tiramisu is simple to make and still delivers that classic creamy texture.
Ingredients
- For the Pistachio Cream Filling:
- 1 cup heavy cream cold
- 16 ounces mascarpone cold
- ½ cup pistachio cream or pistachio paste (if using unsweetened pistachio paste, add 2 to 3 tablespoons of sugar)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- For the Ladyfingers:
- 24 ladyfingers
- ¾ cup strong brewed coffee or espresso cooled
- ¼ cup whole milk
- For the Topping:
- ½ cup pistachios toasted and chopped
Instructions
- In a large bowl, beat the heavy cream to soft peaks. Add the mascarpone, pistachio cream, powdered sugar, vanilla, and salt. Beat until thick, smooth, and spreadable. Whisk the cooled coffee with the milk. Quickly dip each ladyfinger into the coffee mixture, about a second per side (don't soak). Break the ladyfingers to fit into your cups and place a single layer on the bottom. Spoon or pipe a generous layer of pistachio mascarpone cream into the cups. Repeat the layers (usually twice). Smooth the tops and cover each cup. Refrigerate for at least 4 hours, or ideally overnight, for the best texture. Top with the chopped pistachios just before serving.
Notes
Use cold mascarpone and cold heavy cream for the best texture, so the filling whips up thick, smooth, and stable instead of loose. If using pistachio paste instead of pistachio cream, taste it first — paste is often unsweetened and more concentrated, so add an extra 2 to 3 tablespoons of sugar depending on the brand. Dip the ladyfingers quickly, about 1 second per side; soaking too long turns the layers soggy. Chill at least 4 hours, but overnight is even better. These can be made 1 day ahead, which is great for dinner parties or holidays. Top with chopped pistachios just before serving so they stay crisp. Store leftovers covered in the refrigerator for up to 3 days. Variations: divide into smaller cups or jars for minis; use espresso for stronger coffee flavor; add finely chopped dark chocolate between layers or on top; or layer in a small baking dish for a more traditional look.