Butteroo Pistachio Tiramisu
Butteroo Pistachio Tiramisu
A pistachio twist on classic tiramisu — espresso-soaked ladyfingers layered with a creamy Butteroo mascarpone filling and dusted with crushed pistachios. No baking required.
INGREDIENTS
• 16 ounces mascarpone, softened
• 0.5 cups Butteroo pistachio spread
• 1 cup heavy cream, cold
• 0.5 cups powdered sugar
• 1 teaspoons vanilla extract
• 1.5 cups strong brewed espresso or coffee, cooled
• 24 ladyfinger cookies (savoiardi)
• 0.3 cups crushed pistachios, for topping
STEPS
1. Make the Butteroo mascarpone base: In a large bowl, whisk the softened 16 ounces mascarpone, softened with the 0.5 cups Butteroo pistachio spread until smooth and combined. Set aside.
2. Whip the cream: In a separate cold bowl, beat the 1 cup heavy cream, cold with the 0.5 cups powdered sugar and 1 teaspoons vanilla extract until stiff peaks form.
3. Fold together the filling: Gently fold the whipped cream into the mascarpone mixture in two additions, keeping it light and airy. Don't overmix.
4. Soak and layer the ladyfingers: Pour the cooled 1.5 cups strong brewed espresso or coffee, cooled into a shallow dish. Quickly dip each of the 24 ladyfinger cookies (savoiardi) — about one second per side — and arrange a single layer in the bottom of an 8x8-inch dish.
5. Build the layers: Spread half the filling over the ladyfingers. Add a second dipped layer of ladyfingers, then the remaining filling, smoothing the top.
6. Chill overnight: Cover and refrigerate overnight so the layers set and soften. This step makes all the difference.
7. Top and serve: Just before serving, sprinkle the top generously with 0.3 cups crushed pistachios, for topping. Slice into squares and serve chilled.
NOTES
The overnight chill is essential — it lets the ladyfingers soften and the flavors meld into that signature tiramisu texture, so don't skip it. Dip the ladyfingers quickly (a second per side); soaking too long makes them soggy. Make it boozy: add a splash of coffee liqueur or amaretto to the espresso if you like. Keeps in the fridge for up to 3 days. Allergen note: contains tree nuts (pistachios), milk, soy, wheat, and egg (ladyfingers).