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, making it perfect for dinner parties, holidays, or any make-ahead dessert.
Servings: 6 servings
Calories: 799kcal
Equipment
- 4-6 individual cups
Ingredients
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 2-3 tablespoons of sugar
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
LadyFingers
- 24 ladyfingers
- ¾ cup strong brewed coffee or espresso cooled
- ¼ cup whole milk
Topping
- ½ cup pistachios toasted, chopped
Instructions
Pistachio Cream Filling
- In a large bowl, beat the heavy cream to soft peaks.1 cup heavy cream
- Add the mascarpone, pistachio cream, powdered sugar, vanilla, and salt. Beat until thick, smooth, and spreadable.16 ounces mascarpone , ½ cup pistachio cream or pistachio paste, ½ cup powdered sugar, 1 teaspoon vanilla extract, 1 pinch salt
Ladyfingers
- Whisk the cooled coffee with the milk.¾ cup strong brewed coffee or espresso, ¼ cup whole milk
- Quickly dip each ladyfinger into the coffee mixture, about a second per side (don't soak)24 ladyfingers
- 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 overnights for the best texture.
- Top with the chopped pistachios just before serving.½ cup pistachios
Notes
Use cold mascarpone and cold heavy cream for the best texture. This helps the filling whip up thick, smooth, and stable instead of becoming loose.
If you are using pistachio paste instead of pistachio cream, taste it before mixing. Pistachio paste is often unsweetened and more concentrated, so you may want to add an extra 2 to 3 tablespoons of sugar depending on the brand.
Dip the ladyfingers quickly, about 1 second per side. If they sit in the coffee too long, they will become too soft and the layers can turn soggy after chilling.
For the best flavor and texture, chill the cups for at least 4 hours, but overnight is even better. This gives the layers time to soften and set properly.
These can be made 1 day ahead, which makes them especially nice for dinner parties or holidays.
Top with the chopped pistachios just before serving if you want them to stay crisp and fresh.
Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
Calories: 799kcal | Carbohydrates: 45g | Protein: 16g | Fat: 62g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 219mg | Sodium: 129mg | Potassium: 327mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1972IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 2mg
