Description
A light and zesty no-bake dessert, this Lemon Pistachio Tiramisu layers tangy lemon curd, creamy mascarpone, and crunchy toasted pistachios for a refreshing twist on the Italian classic.
Ingredients
1 1/2 cups (12 oz) mascarpone cheese
1 cup heavy whipping cream
1 cup lemon curd (store-bought or homemade)
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons sugar
24–28 ladyfinger cookies
1 cup shelled pistachios, toasted and chopped
Optional garnish: lemon zest or fresh berries
Instructions
- In a mixing bowl, whisk together mascarpone cheese and lemon curd until smooth and combined.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone-lemon mixture.
- In a small bowl, stir together lemon juice, water, and sugar until sugar dissolves.
- Quickly dip each ladyfinger into the lemon syrup (do not soak), and arrange in a single layer in the bottom of an 8×8-inch dish.
- Spread half of the lemon mascarpone cream over the ladyfingers, then sprinkle with half of the chopped pistachios.
- Repeat with another layer of dipped ladyfingers, remaining cream, and top with remaining pistachios.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
- Serve chilled, garnished with lemon zest or berries if desired.
Notes
- For an adult twist, add 2 tablespoons limoncello to the lemon syrup.
- Substitute gluten-free ladyfingers for a gluten-free version.
- Add fresh raspberries or blueberries between layers for extra freshness.
- Store leftovers in the fridge for up to 3 days. Not freezer-friendly.
- Toast pistachios at 350°F for 5–7 minutes until fragrant.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
