Perfect for holidays, dinner parties, or anytime you crave a sophisticated dessert, this Pistachio Cream Tiramisu celebrates the flavor of farm-grown pistachios in every bite.

Serves 12
Prep Time: 30 minutes
Inactive Time: 6 hours or overnight

Ingredients

3 cups cold brew coffee

2 tablespoons instant coffee granules

1 tablespoon sugar

16 ounces cream cheese, softened

2 1/2 cups heavy cream

2 cups powdered sugar

1/2 cup Italian pistachio cream

1/2 cup roasted salted pistachios, chopped

Pinch of salt

2 tablespoons vanilla extract

1 1/2 (7-ounce) packages ladyfinger (savoiardi) cookies

1/4 cup unsweetened cocoa powder, divided

Tools Needed

9 x 13-inch baking dish

Stand mixer or hand mixer

Large mixing bowl

Rubber spatula

Shallow bowl

Fine mesh sieve

Directions

1. In a bowl, whisk together the cold brew coffee, instant coffee granules, and sugar until dissolved. Set aside.
2. Beat the softened cream cheese until smooth using a stand mixer or hand mixer.
3. Slowly add the heavy cream and mix until fully combined, scraping the bowl as needed.
4. Add the powdered sugar, pistachio cream, chopped pistachios, vanilla extract, and salt. Beat until thick and fluffy.
5. Dip each ladyfinger into the coffee soak for about 2 seconds and arrange in a single layer in the bottom of a 9 x 13-inch dish.
6. Spread half of the pistachio filling over the cookies and dust with half of the cocoa powder.
7. Repeat with another layer of dipped ladyfingers, remaining pistachio filling, and remaining cocoa powder.
8. Cover and refrigerate for at least 6 hours or overnight before serving.